Easy Breakfast Sandwich Freezer Meal Recipe for Busy Mornings
A quick and easy breakfast sandwich recipe perfect for busy mornings, featuring crispy bacon, fluffy scrambled eggs, and melted cheddar cheese on toasted English muffins. These sandwiches can be assembled, frozen, and reheated for convenient grab-and-go meals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 8 English muffins, split (recommend Thomas’ for best texture)
- 8 large eggs, room temperature
- 1 tablespoon unsalted butter (or olive oil for lighter option)
- 8 slices cheddar cheese (sharp or mild)
- 8 bacon strips, cooked until crispy (or turkey bacon/sausage patties as substitute)
- Salt and pepper, to taste
- Optional add-ins: fresh spinach leaves, tomato slices, avocado slices, hot sauce or ketchup
Instructions
- Cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain.
- Whisk eggs with a pinch of salt and pepper. Melt butter in skillet over medium-low heat. Pour in eggs and gently scramble, stirring slowly until just set but still moist, about 4-5 minutes. Remove from heat.
- Split and lightly toast English muffins. Let cool slightly.
- Assemble sandwiches by layering scrambled eggs, one slice of cheddar cheese, and 1-2 bacon strips on each muffin bottom. Add optional spinach or tomato slices if desired. Top with muffin halves.
- Wrap each sandwich tightly in parchment paper, then in foil. Label with date.
- Place wrapped sandwiches in a freezer-safe bag or container and freeze for up to 3 months.
- To reheat, unwrap sandwich and heat in toaster oven at 350°F for 15-20 minutes or microwave for 1-2 minutes. Let rest 1 minute before eating.
Notes
Avoid overcooking eggs during scrambling as they will continue cooking when reheated. Toast English muffins before assembling to prevent sogginess. Double wrap sandwiches to prevent freezer burn. For best texture, reheat briefly in microwave then toast to crisp muffin.
Nutrition
- Serving Size: 1 sandwich
- Calories: 375
- Sugar: 3
- Sodium: 600
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 25
- Fiber: 2
- Protein: 20
Keywords: breakfast sandwich, freezer meal, easy breakfast, bacon sandwich, make ahead breakfast, quick breakfast, scrambled eggs, English muffin sandwich