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Freezer Breakfast Sandwich

A make-ahead breakfast solution that combines savory sausage patties, fluffy baked eggs, and cheese on toasted English muffins. Perfect for busy mornings or meal prep!These freezer-friendly breakfast sandwiches are a time-saving morning solution, packed with protein and flavor. Homemade sausage patties and sheet pan eggs make these sandwiches superior to store-bought versions, with options to customize to your taste preferences.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 sandwiches
Course: Breakfast
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

  • For the Sausage Patties
  • 1 lb ground beef
  • 1 lb ground sausage mild breakfast sausage preferred
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp red pepper flakes
  • 1 tsp Italian seasoning
  • For the Eggs
  • 12 large eggs
  • ¼ cup milk optional, but keeps the eggs fluffy
  • 1 tsp salt
  • 1 tsp white pepper
  • For the Sandwich
  • 6 English muffins
  • 6 slices cheese
  • 2 tbsps melted butter
  • Syrup optional

Method
 

  1. Prepare the Eggs
  2. In a large bowl, whisk together the eggs, milk, salt, and white pepper until well combined. Pour the mixture into a greased 33x23-cm (13x9-inch) baking dish lined with parchment paper. Bake at 175°C (350°F) for 20 minutes until the eggs are set but not overcooked. The parchment paper ensures easy removal and cutting into perfect squares.
  3. Make the Sausage Patties
  4. In a large mixing bowl, combine the ground sausage, ground beef, brown sugar, garlic powder, onion powder, red pepper flakes, and Italian seasoning. Mix thoroughly with your hands until all ingredients are evenly incorporated. Form into 6 patties, each weighing about 140-170 grams (5-6 ounces). Shape the patties slightly larger than your English muffins to account for shrinkage during cooking. Heat a skillet over medium-high heat, add a bit of oil, and cook the patties for 5-6 minutes on each side until they reach an internal temperature of 160°F (71°C).
  5. Toast the English Muffins
  6. Split the English muffins and brush the cut sides with melted butter. For a sweet and savory combination, you can add a light drizzle of syrup if desired. Toast them cut-side up in a toaster oven or in a skillet until golden brown.
  7. Assemble the Sandwiches
  8. Place the bottom half of each toasted English muffin on a clean work surface. Add a slice of cheese (which will melt slightly when placed on the warm muffin), followed by a slice of the baked eggs cut to fit the muffin, and top with a sausage patty. Finish with the top half of the English muffin.
  9. Wrap and Freeze
  10. Wrap each assembled sandwich tightly in parchment paper, twisting the ends to secure, or wrap in plastic wrap and place in a ziplock freezer bag. Label with the date and freeze for up to 3 months. To reheat, remove the plastic wrap if used, wrap in a paper towel and microwave for 1-2 minutes from frozen, or thaw overnight in the refrigerator and heat for 30 seconds.

Notes

  • For best results when reheating, remove sandwich from freezer and microwave for 1 minute at 50% power, then another 30 seconds at full power.
  • Customize your sandwiches with different cheeses like cheddar, American, or pepper jack.
  • For a lighter version, use turkey sausage instead of pork and egg whites instead of whole eggs.
  • These sandwiches can be refrigerated for up to 4 days if you don't want to freeze them all.
  • For added freshness, consider adding spinach or sliced tomato when reheating, not before freezing.