Homemade Freezer Breakfast Sandwiches Recipes

Why didn’t I try this sooner? 

I have been eating a piece of wheat toast with peanut butter for breakfast for as long as I can remember. 

With the weather getting colder, I wanted something warm and hearty for the early morning.  It’s dark when I wake up and it’s still dark when I leave for work each morning.  There is no possible way I would ever wake up earlier (this girl needs her beauty rest) to actually cook me an egg and put this sandwich together.

That is why this Freezer version is perfect.  I prepared them on Sunday.  Then, each morning throughout the week, I grabbed one out of the freezer, wrapped in a paper towel and microwaved for a few minutes.  It doesn’t take any longer than a piece of toast.  They really do taste great. 

I don’t think it’s too extreme to say that this whole concept of freezable breakfast sandwiches has changed my world. Or at least my mornings. Definitely my mornings. Suffice it to say, they are amazing.

If you love eggs in the morning, often buy breakfast on the way to work, wouldn’t mind saving a few bucks, or all of the above, then boy oh boy, freezer-friendly breakfast sandwiches are about to make you very happy. Here’s what to do.

Before we launch into it, I have to give a huge shout-out to Kitchn reader Schwed for cluing me into the possibility of freezer breakfast sandwiches. I read Schwed’s comment on making these egg sandwiches in Why I Eat Eggs Every Morning and felt like a light bulb went off, followed by a rainbow, followed by a confetti parade. Needless to say, I had to try it immediately, and when I did, it felt like an entire second set of lightbulbs/rainbows/parades went off when it actually worked. Breakfast on rushed weekday mornings, solved.

Ingredients

• 6 eggs
• Salt and pepper to taste
• 6 English muffins, split
• Butter, softened
• 6 slices Cheddar cheese
• 12 slices Canadian bacon

Steps

1. Heat oven to 350°F. Spray 6 ramekins with cooking spray. Crack an egg into each ramekin, and sprinkle with salt and pepper. Use a fork to pierce yolks, and very light beat each. Bake 12 to 15 minutes or until egg is set. Let cool completely, then gently remove from ramekins.
2. To assemble sandwiches, spread insides of English muffins with butter. Fill each English muffin with 1 egg, 1 slice Cheddar cheese and 2 slices Canadian bacon. Wrap each tightly with plastic wrap. Store in freezer up to 2 months, or in the fridge up to 1 week.
3. To reheat, remove from plastic wrap, and cover with paper towel. Microwave at Medium (50%) 2 minutes, turning halfway through.