Freezer-Friendly Bacon and Sausage Breakfast Sandwiches
These Freezer-Friendly Bacon and Sausage Breakfast Sandwiches are great to have ready to go on a busy morning. Made with eggs, bacon, sausage, cheese, and soft English muffins, there an easy make-ahead breakfast idea (or you can eat them the same day you make them, of course lol).
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These sandwiches are such a lifesaver in my kitchen. I love making a batch because mornings can get really hectic, especially when everyone is rushing out the door. The best time to serve these is during busy weekdays, school mornings, or even lazy weekends when you don’t feel like cooking from scratch.
If you want to pack your freezer with grab-and-go breakfasts, these Classic Ham & Cheese Egg Bites and Breakfast Sausage Bombs are great recipes to check out also (because variety is nice to have).
How to Make Freezer Breakfast Sandwiches
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels. Set aside.
2. In the same skillet, cook the sausage patties until fully cooked. Remove and drain on paper towels. Set aside.
3. Heat a small non-stick pan or a pan with 4 egg rings over medium heat and lightly grease with butter or cooking spray.
4. Crack an egg into each circle. Season with salt and pepper. Cook until the whites are set and the yolks are cooked to your preference, about 3-4 minutes. If you prefer firmer yolks, flip the eggs and cook for an additional 1-2 minutes.
5. Remove from the pan and let cool slightly.
6. Place the bottom half of each English muffin on a clean surface.
7. Place a slice of cheese on each muffin half.
8. For 3 sandwiches, top with a cooked egg and two halves of bacon.
9. For the other 3 sandwiches, top with a cooked egg and a sausage patty.
10. Cover with the top half of the English muffin.
11. Wrap each assembled sandwich in parchment paper. Place the wrapped sandwiches in a large Ziploc bag or airtight container.
12. Store in the freezer for up to 3 months.
13. To reheat, unwrap the sandwich from the parchment paper and wrap it in a paper towel.
14. Microwave on high for 1-2 minutes, or until heated through. Alternatively, you can reheat in a preheated 350°F (175°C) oven for about 20 minutes, or until heated through.
Serve & Enjoy!
Important Recipe Notes:
- Make-ahead friendly: As I mentioned, these sandwiches are perfect for meal prep. You can make a full batch and store them in the freezer for up to 3 months without losing flavor or texture.
- Always let the cooked ingredients cool slightly before assembling and freezing. (Important in any pre-cooked and then frozen meals, honestly.) This helps prevent soggy muffins from steam buildup.
- Wrap each sandwich tightly in parchment paper before placing them in a freezer bag or airtight container. This helps avoid freezer burn and keeps them fresh longer.
- Cook eggs just the way your family likes them—soft yolks for a creamier bite or fully cooked for easier reheating.
- Reheating tip: For best texture, microwave wrapped in a paper towel for 1–2 minutes. For a crispier muffin, use the oven or air fryer instead.
- Customize it: You can easily swap bacon and sausage with turkey, ham, or even add veggies like spinach, onions, mushrooms (my favourite) or bell peppers. (If you choose to go with spinach, make sure to wring it well after cooking to remove excess mouisture!)
- Cheese choice: Gouda is creamy and rich, but cheddar, Swiss, or American cheese all work well too.
- Don’t overfill: Keep fillings balanced so the sandwich holds together well after freezing and reheating.
Freezer-Friendly Bacon and Sausage Breakfast Sandwiches
Ingredients
- 6 English muffins cut in half
- 6 large eggs
- 3 slices of bacon cut in half
- 3 sausage patties
- 6 slices of cheese I used Gouda
- Salt and pepper to taste
- Butter or cooking spray for greasing the pan
Instructions
- In a skillet over medium heat, cook the bacon until crispy.
- Remove and drain on paper towels. Set aside.
- In the same skillet, cook the sausage patties until fully cooked. Remove and drain on paper towels. Set aside.
- Heat a small non-stick pan or a pan with 4 egg rings over medium heat and lightly grease with butter or cooking spray.
- Crack an egg into each circle. Season with salt and pepper. Cook until the whites are set and the yolk is cooked to your preference, about 3-4 minutes. If you prefer firmer yolks, flip the eggs and cook for an additional 1-2 minutes. Remove from the pan and let cool slightly.
- Assemble the Sandwiches: Place the bottom half of each English muffin on a clean surface.
- Place a slice of cheese on each muffin half.
- For 3 sandwiches, top with a cooked egg and two halves of bacon.
- For the other 3 sandwiches, top with a cooked egg and a sausage patty.
- Cover with the top half of the English muffin.
- Wrap each assembled sandwich in parchment paper.
- Place the wrapped sandwiches in a large Ziploc bag or airtight container.
- Store in the freezer for up to 3 months.
- To reheat, unwrap the sandwich from the parchment paper and wrap it in a paper towel.
- Microwave on high for 1-2 minutes, or until heated through. Alternatively, you can reheat in a preheated 350°F (175°C) oven for about 20 minutes, or until heated through.
- For a healthier option, use whole wheat English muffins and turkey bacon or turkey sausage. You can also add vegetables like spinach or bell peppers to the eggs for added nutrition.
Check Out More Sandwich Recipe Ideas:
Homestyle Chicken & Bacon Club Sandwich
