With a Few Simple Ingredients, these Make-Ahead Freezer Breakfast Sandwiches are Perfect for Quick and Easy Meals Throughout the Week!
This is a sponsored post written by me on behalf of the Cool Foods for Families promotion at Publix. The opinions and text are all mine.
I think we all can agree that we need breakfast to be quick and easy, especially on school days and workdays. Mornings are hectic, with or without kids, so having a warm and nutritious meal is a godsend. My Make-Ahead Freezer Breakfast Sandwiches are the perfect solution!
Prepping meals throughout the week will not only save you time, but it can save you money, too. How many times have you been running late and said to yourself, “I’ll just grab something on the way”. I know I’m guilty of it, and those dollars add up, not to mention it’s not usually the healthiest choice. Ingredients matter to me, and I try my best to keep them clean and minimal.
Speaking of ingredients, you’ll only need a few for this recipe, so quality matters. I adore Tillamook Farmstyle Thick Cut Medium Cheddar Cheese Slices. They’re thick, full of flavor, and melt to cheesy perfection. Applegate Naturals Chicken & Maple Breakfast Sausage Patties have been one of our favorites for years. The texture and taste are fantastic! As for the bread, we are a house divided. My husband loves bagels, and Lender’s Bagels are a perfect size – not too big and not too small. For an extra pop of flavor use, the onion flavor like in this recipe but use what you want. I prefer English muffins and have been a fan of Food for Life English Muffins for a while now. They’re heartier than regular English muffins, and I LOVE the texture!
What you need for make-ahead freezer breakfast sandwiches:
- Large eggs
- Half-and-half or milk
- Salt & pepper
- Scallions (top part only – save the white part for something else)
- Tillamook Farmstyle Thick Cut Medium Cheddar Cheese Slices
- Applegate Naturals Chicken & Maple Breakfast Sausage Patties
- Food for Life English Muffins
- Lenders Bagels
- Nonstick cooking spray
- Parchment paper or foil
- Gallon-size freezer bags
From 3/14/20–3/27/20, with the “Cool Foods for Families” promotion, you can save on these ingredients. Head over to the Get the Savings page, where you can print the coupons right at home. You can also grab an Extra Savings flyer at your Publix store. Most of the time, they are located at the kiosk near the front of the store. If you don’t see them, you can ask customer service! These flyers are the perfect place to see a complete list of product savings included in the promotion. Below are just some of the many savings you can take part in!
Cool Foods for Families promotion at Publix:
- $3.99 Applegate Chicken or Turkey Sausage Links or Patties 7-oz your choice
- $1 off any 2 Food for Life Products
- $2 off any 2 Lender’s Bagels 17.1-oz (refrigerated)
- 2 for $7 Tillamook Cheese 7.2–8-oz your choice
How to make freezer breakfast sandwiches:
Preheat oven to 325 degrees Fahrenheit.
Spray a large (13″ x 18″) baking sheet with nonstick spray.
In a separate bowl, whisk together the eggs, half-and-half, salt, and pepper.
Pour the eggs onto the baking sheet and sprinkle on the scallions.
Carefully transfer the baking sheet to the oven.
Cook for 15 – 18 minutes or until the eggs are set.
Remove the pan from the oven and let cool for 5 minutes.
While the eggs are cooking, warm the sausage according to the directions on the package.
Use a biscuit cutter or mason jar lid to make egg circles. I like the egg to fill the whole sandwich.
Assemble the sandwiches in this order: muffin or bagel bottom -> cheese -> sausage -> egg -> cheese scraps -> muffin or bagel top. I cut all the ingredients to fit inside the sandwich.
Once they’re assembled, you can warm them up and enjoy one right away, or freeze them to eat throughout the week.
With a few good ingredients and about 30 minutes of time, you’ve got a quick and healthy breakfast for the week!
How to freeze and reheat:
These will last three days in the refrigerator or up to 60 days in the freezer.
To freeze, wrap each sandwich tightly with parchment paper or aluminum foil and place it in a gallon-size freezer bag. Write the date on the bag along with what each sandwich is. You might remember, but your family won’t know.
To reheat, I highly recommend placing them in the fridge the night before. You can heat them from frozen, but it will take a little longer, and the whole point of making these is to be quick!
Preheat your oven or toaster oven to 375ºF, place the wrapped sandwich on a baking sheet, and cook for 15-20 minutes or until heated through. If you want crispier outside, carefully unwrap and return to the oven for a few minutes.
You can also microwave them, which is even quicker. Unwrap the sandwich from the parchment paper and place it on a paper-towel-lined plate. This helps absorb the moisture. Cook for 45 seconds per side or until warmed through.
My favorite method is a combination of both. Start with the microwave method and finish in the toaster oven. It’s quick, and you still get some nice texture on the outside.
When cutting out the eggs, use a biscuit cutter or the lid of a wide-mouth mason. Choose something as close to the same size as the bread as possible.
Don’t waste the egg scraps! They’re perfect for breakfast burritos, tacos, or fried rice. Sometimes, I just double up on the egg and add them to the sandwiches. Speaking of that, for an even thicker layer of eggs, use a smaller pan and adjust the cooking time.
I like to cut the cheese to fit the bread. This prevents the cheese from sticking to the paper when reheated and avoids cheese waste. Adding the extra pieces to the top layer also acts as a second layer of “glue.”
All brands vary in size, so you may also need to cut the sausage to fit. I used two per sandwich, so there’s a little of everything in each bite!
To avoid overcooked, rubbery eggs, be sure to remove them when they are just set. Check them at 15 minutes and every two minutes after. When the center feels firm, they are done.
I’ve seen a lot of recipes that suggest wrapping the sandwiches in wax paper or freezer paper, which never made the most sense to me. By using parchment paper or aluminum foil, they can go right from the freezer to the oven. Parchment paper is my first choice, and storing all of the sandwiches in a freezer bag once they’re wrapped protects them from freezer burn.
These are perfect for a crowd. When my kids were growing up, my house was the house where you could find all the neighborhood kids. This was a great way to feed a bunch of kids quickly and on the cheap side!
One of my biggest sandwich pet peeves is when the filling doesn’t go to the edge of the sandwich. Using a biscuit cutter, the same size as the bread ensures that it doesn’t happen and gives the perfect bread-to-filling ratio.
Tips for make-ahead freezer breakfast sandwiches:
- Add any veggies you like to the eggs.
- Sliced tomato, spinach, or avocado slices can be added just before eating. (don’t freeze them)
- Use any flavor meat, cheese, bagels, or muffins you like.
- Whole or 2% milk can be used in place of half-and-half.
Serve this with:
- Deviled Egg Dip
- Banana Cake with Peanut Butter Frosting
- Easy Homemade Ketchup Recipe
- Vegetable Frittata with Sausage
- Better than Starbucks Banana Bread
Did you try this recipe?
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Make-Ahead Freezer Breakfast Sandwiches
- 12 large eggs
- 1/2 cup half-and-half
- 1 tsp salt
- 1/2 tsp pepper
- 3 sliced scallions, top part only
- 12 slices Tillamook Farmstyle Thick Cut Medium Cheddar Cheese
- 24 Applegate Naturals Chicken & Maple Breakfast Sausage Patties
- 5 Food For Life English Muffins
- 6 Lenders Bagels
- Preheat oven to 325 degrees.
- Spray a large (13" x 18") baking sheet with nonstick spray.
- In a separate bowl, whisk together the eggs, half-and-half, salt, and pepper.
- Pour the eggs onto the baking sheet and sprinkle on the scallions.
- Carefully transfer the baking sheet to the oven.
- Cook for 15 - 18 minutes or until the eggs are set.
- Remove the pan from the oven and let cool for 5 minutes.
- While the eggs are cooking, warm the sausage according to the directions on the package.
- Use a biscuit cutter or mason jar lid to make egg circles. I like the egg to fill the whole sandwich.
- Assemble the sandwiches in this order: muffin or bagel bottom -> cheese -> sausage -> egg -> cheese scraps -> muffin or bagel top. I cut all the ingredients to fit inside the sandwich.