If you want something quick and easy to have on hand for breakfast on busy days, you will not be disappointed with these freezer breakfast sandwiches!
When I was pregnant and in my third trimester, I asked on Instagram what I should prep for postpartum. I had a ton of answers for breakfast (sandwiches, casseroles, burritos…). If I’m being honest, I wasn’t planning on preparing anything for breakfast as I prefer to have something fresh, but figured I should probably listen to what everyone was saying.
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I decided to make some freezer breakfast sandwiches and see if I needed them. And let me tell you, I am so glad I did. It was by far my favorite thing I prepped and froze for postpartum!
They are easy to prep, and I made sure to pack them with protein to help me feel my best. The eggs are mixed with cottage cheese to bump up the protein and make them extra creamy. With the addition of maple chicken breakfast sausage for a little sweetness, pepper jack cheese for a little kick, and an english muffin, they make the perfect combo.
Make a batch (or two or three!) to have on hand for easy mornings! They will keep in the freezer for up to 3 months, but you can also make a batch and store them in the fridge for the week if you don’t want to freeze them.
Why you’ll love this freezer breakfast sandwich recipe
- full of flavor – you have sweet, savory, and a little spicy!
- high in protein! – getting enough protein is important to me, and these pack 34 grams.
- macro-balanced – they have a good balance of protein, carbohydrates, healthy fat, and fiber for a balanced meal.
- freezer-friendly – freeze and then take one out the night before to defrost. Breakfast will be ready in less than 10 minutes the next day!
Are breakfast sandwiches healthy?
Breakfast sandwiches can be a healthy option depending on how they are made. They have carbs from the bread, protein from eggs and breakfast meat, healthy fats from eggs, cheese, and meat, and sometimes veggies for fiber. That being said, it is important to be mindful of what is in them and their ingredients. Some (especially when getting them out) can be loaded with a lot of fat, not enough protein, higher in carbs, or high in sodium. When making them at home, you have full control over what goes into them.
Can you freeze breakfast sandwiches?
Yes, breakfast sandwiches make a great option to freeze. Doing so allows for a quick and easy breakfast for busy days or on the go. To freeze, prepare breakfast sandwiches, allow to completely cool, wrap individually, and freeze in a freezer-safe bag for up to 3 months.
Ingredients
- eggs
- cottage cheese – for the most creamy eggs and an extra protein boost.
- garlic powder
- smoked paprika
- english muffins – I used the Food for Life brand for extra protein and fiber.
- chicken sausage patties
- pepper jack cheese
- salt and pepper
How to make freezer breakfast sandwiches
- Preheat oven to 350 degrees Fahrenheit. Grease a 9×11 baking dish with oil, or I like to line it with parchment paper for easy clean up.
- Make your eggs. In a medium-large bowl, add eggs, cottage cheese, garlic powder, paprika, and some salt and pepper. Using an immersion blender, blend until smooth and combined, about 30 seconds. If you don’t have an immersion blender, you can add everything to a blender and blend.
- Bake. Pour egg mixture into your pan and bake for 20-25 minutes until set. Remove from the oven, let cool, and slice into 6 equal pieces.
- While the eggs cook, make your sausages. Heat a large skillet over medium heat and add sausages, spreading them out evenly. Cook for 5-7 minutes, flipping halfway through, until golden brown and heated through. Remove from the pan and set aside to cool.
- While the sausages are cooking, toast your english muffins.
- Assemble your sandwiches. To the bottom of an english muffin half, add a sausage patty, a piece of your egg, a slice of cheese, and an english muffin top. Repeat for the remaining sandwiches.
- Freeze. Wrap sandwiches individually in parchment paper and store in a freezer-safe bag in the freezer until ready to eat. Defrost overnight and reheat in the microwave or air fryer.
Do I need to cook my breakfast sausage patties?
Even though breakfast sausage patties are already cooked, I do like to quickly pan-fry them before assembling the sandwiches. This helps some of the excess grease to cook off and the sandwich not be too greasy when reheating.
What to serve with a breakfast sandwich
While I find these healthy breakfast sandwiches are enough on their own, here are some things you can serve with them:
- fresh fruit
- sauteed veggies
- hashbrowns or homefries
- side salad
How to freeze breakfast sandwiches
To freeze breakfast sandwiches, first make sure they are completely cooled so no moisture will form. Wrap individually in aluminum foil, plastic wrap, or parchment paper. Place individually wrapped sandwiches in a large freezer-safe bag and freeze. When ready to enjoy one, take one out of the freezer and let it defrost in the fridge.
How to reheat frozen breakfast sandwich
There are a few ways you can reheat a frozen breakfast sandwich, depending on what appliances you have. First, make sure the sandwich is fully defrosted. I leave mine in the fridge overnight to make sure. To reheat:
- air fryer – add the sandwich to your air fryer and cook at 375 degrees Fahrenheit for 6-8 minutes until the eggs and sausage are warmed through and the cheese is melted. I like to separate the sandwich into twos (one part with sausage and one part with the egg/cheese) to help with even air flow. This is my preferred way to reheat them as they get a nice crisp around the edges.
- toaster oven – add to your air fryer and cook at 375 degrees Fahrenheit for 6-8 minutes until eggs and sausage are warmed through and cheese is melted.
- microwave – wrap in a damp paper towel (this will help them from not drying out) and cook in 30-45 second increments until warmed through.
Storage
- fridge – store assembled sandwiches in the fridge for up to 5 days.
- freezer – allow sandwiches to cool completely. Wrap individually, place in a large freezer-safe bag, and freeze. Sandwiches will last 3 months in the freezer.
Substitutions and additions
- eggs – if desired, you can use egg whites for more protein, but I would suggest adding more spices since they can be bland.
- cottage cheese – if you don’t like cottage cheese (although you can’t taste it), you can leave it out.
- spices – feel free to change up the spices to your needs.
- english muffins – any brand of english muffins will work. I like the brand Food for Life, as they have a higher protein content than other brands. You can also use a bagel or croissant if you like.
- chicken sausage patties – you can use pork sausage or turkey sausage patties if desired. Bacon would also work.
- pepper jack cheese – feel free to use your favorite kind. Cheddar cheese, swiss, or provolone would all be good.
Here are some additions you can add:
- veggies – adding veggies would be an amazing addition. Try spinach, bell peppers, zucchini, onions, or mushrooms. If wanting to add veggies, dice and saute them in a skillet for 5-7 minutes until softened. Then add them to your pan with your egg mixture and bake.
- toppings – once cooked, feel free to add more toppings if you like. Avocado, hot sauce, salsa, arugula, and sliced tomato would all be delicious.
More healthy breakfast recipes
- high protein pancakes
- creamy cottage cheese eggs
- sweet potato breakfast 3 ways
- strawberry overnight oats
- savory meal prep breakfast bowl
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Freezer Breakfast Sandwiches
equipment
- 9×11 baking dish
ingredients
- 10 large eggs
- 1 cup cottage cheese (I used low-fat)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 6 english muffins (I used the Food for Life brand for extra protein content)
- 6 chicken sausage patties
- 6 slices pepper jack cheese
- salt and pepper, to taste
instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 9×11 baking dish with oil, or I like to line it with parchment paper for easy clean up.
- Make your eggs. In a medium-large bowl, add eggs, cottage cheese, garlic powder, paprika, and some salt and pepper. Using an immersion blender, blend until smooth and eggs and cottage cheese are combined, about 30 seconds. If you don’t have an immersion blender, you can add everything to a blender and blend.
- Bake. Pour egg mixture into your pan and bake for 20-25 minutes until set. Remove from the oven, let cool, and slice into 6 equal pieces.
- While the eggs cook, make your sausages. Heat a large skillet over medium heat and add sausages, spreading them out evenly. Cook for 5-7 minutes, flipping halfway through, until golden brown and heated through. Remove from the pan and set aside to cool.
- While the sausages are cooking, toast your english muffins.
- Assemble your sandwiches. To the bottom of an english muffin half, add a sausage patty, a piece of your egg, a slice of cheese, and an english muffin top. Repeat for the remaining sandwiches.
- Freeze. Wrap sandwiches individually in parchment paper and store in a freezer-safe bag in the freezer until ready to eat. Defrost overnight in the fridge and reheat in the microwave or air fryer.
- Reheat. Make sure the sandwich is defrosted before reheating. Air fryer or toaster oven – 375 for 6-8 minutes until eggs and sausage are warmed through and cheese is melted. Microwave – wrap in a damp paper towel and cook in 30-45 second increments until warmed through.
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Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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Love this! I just made them today for meal prep this week. I used Ezekiel English Muffins and chicken sausage patties from Trader Joe’s. Thanks for another great and easy recipe!
So glad you enjoyed, Rochelle!