Freezer Breakfast Sandwiches Recipe – American Special
When mornings are rushed, freezer breakfast sandwiches come to the rescue. This make-ahead recipe lets you build tasty layers of fluffy eggs, cheese, and ham between toasted English muffins so you can grab a hot, satisfying sandwich in seconds. Perfect for meal prep on weekends, these sandwiches are ideal for busy mornings when there’s no time to cook from scratch. Store them in the freezer or fridge, reheat, and enjoy a grab-and-go breakfast with minimal fuss.
- Prep Time7 min
- Cook Time23 min
- Total Time30 min
Freezer Breakfast Sandwiches Ingredients:
- 8 large eggs
- 1/4 cup milk
- 1 tablespoon sour cream or plain Greek yogurt
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese or your favorite cheese
- 6 English muffins
- 2 tablespoons unsalted butter, plus more for greasing the pan
- 6 slices (4 ounces) Monterey Jack cheese or your favorite cheese
- 12 slices (8 ounces) Black Forest ham or your favorite deli meat
How to make Freezer Breakfast Sandwiches Recipe:
In a large mixing bowl, whisk together 8 eggs, 1/4 cup milk, 1 tablespoon sour cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well combined. Stir in 1/2 cup mozzarella cheese. Pour the mixture into a buttered 9×13-inch casserole dish and bake at 350˚F for 18-20 minutes, or until the eggs are fluffy and no longer wet on top when touched. Remove from the oven and let cool in the pan for 10-15 minutes. Cut into 6 equal squares or use a large round cookie cutter to make 6 circles.
Set the oven to broil on high heat. Halve the English muffins and butter the cut sides. Place them cut side up on a rimmed baking sheet. Broil in the center of the oven for 2-4 minutes, or until the tops are golden and lightly crisp. Remove from the oven and let cool slightly while preparing the toppings.
Assemble the breakfast sandwiches by placing the bottom half of each English muffin, followed by an egg square or circle, a slice of cheese, 2 slices of ham, and the top half of the English muffin.
Wrap each sandwich tightly in plastic wrap (or aluminum foil if using for camping), then place them in a large freezer-safe ziplock bag. Refrigerate for up to 1 week or freeze for up to 2 months.
Recipe Notes:
Be sure to wrap tightly each sandwich in plastic wrap or foil to prevent freezer burn and to maintain freshness.
Follow good freeze storage practices—sandwiches freeze well for up to 2 months; label each with date for rotation.
For easy reheating, remove or oven until warmed through; using a low-temperature oven helps keep the English muffin crisp.
Assembly tips: let the baked egg layer cool before topping with cheese and ham, so the cheese doesn’t slide off when wrapping.
Feel free to try ingredient substitutions—swap Black Forest ham for bacon, use Swiss or cheddar cheese, or try whole wheat or gluten-free English muffins.
