{"id":4127,"date":"2020-08-07T17:16:23","date_gmt":"2020-08-07T23:16:23","guid":{"rendered":"https:\/\/www.makeaheadmealmom.com\/?p=4127"},"modified":"2023-10-20T12:02:31","modified_gmt":"2023-10-20T18:02:31","slug":"freezer-breakfast-sandwiches","status":"publish","type":"post","link":"https:\/\/www.makeaheadmealmom.com\/freezer-breakfast-sandwiches\/","title":{"rendered":"Freezer Breakfast Sandwiches"},"content":{"rendered":"

Some of my most favorite freezer meals are the ones I make for breakfasts.  And these make-ahead Freezer Breakfast Sandwiches are usually at the very top of my list!  They are incredibly easy to make, easy to freeze, easy to reheat, and they save me so much time (and my sanity) on busy mornings.  They are infinitely customizable, which is a plus when you have a family with differing ideas about what tastes “good”.  Ha ha!  <\/p>\n

Plus, I have yet to find a family member, be it adult or child, who doesn’t like these.  And some days that is a miraculous win in my book!<\/p>\n

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Freezer Breakfast Sandwiches<\/h2>\n

I love making these sandwiches ahead of time because they are quick and easy to put together.  I can make a lot of them in a very short amount of time and without much work.  And I am all about big returns with minimal amounts of work! <\/p>\n

They are also VERY filling and can keep my voracious kids full for at least, oh, two hours or so.  The same cannot be said for cold cereal, which usually never fills them up because by the time they are finished eating a bowl they are hungry again.<\/p>\n

We’ve also like to use these as an easy breakfast option for taking on road trips, camping trips, and cabin trips.  Having them made up ahead of time saves so much work and means less overall ingredients we have to take with us, which makes for easier planning and less space needed in packing. <\/p>\n

How to Make Freezer Breakfast Sandwiches<\/h2>\n

1. Prepare the Eggs<\/h3>\n

My personal favorite way to do eggs for these sandwiches is by baking them in a 9×13 pan in the oven and then cutting them into squares for the sandwiches.  This method allows you to make 12 egg portions per dish, and you can usually get 2 dishes side by side in the oven, so you can make a total of 24 in one round of baking.  Plus, this method is very “hands off”.<\/p>\n

To make the eggs this way, you simply need to whisk together your eggs, some milk or cream, salt and pepper and any other seasonings you want (I highly recommend dried basil – yum!), then pour that mixture into a 9×13 baking dish or pan that you have sprayed or greased.<\/p>\n

\"A<\/p>\n

Bake the eggs at 350 degrees Fahrenheit for 20-22 minutes until fully set.  Be careful not to overcook them as they will cook more when you reheat the sandwiches, and no one likes rubbery overcooked eggs.  <\/p>\n

Allow the eggs to cool before cutting them into 12 squares.  Putting warm eggs on the sandwiches will start to melt the cheese slices and will make the sandwiches take longer to freeze, which increases the risk of developing ice crystals, so be sure to let them cool first.<\/p>\n

2. Assemble the Sandwiches<\/h3>\n

Start by separating the halves of your English muffins and laying one half of each out on the table.  I like to keep the two together, so I actually lay both halves together next to each other and only assemble on one of the two, but you don’t have to keep them together.  <\/p>\n

Top each English muffin with the breakfast meat of your choice – bacon, ham, Canadian bacon, turkey bacon, or sausage patties.  Our default is always sausage patties, and I buy them already cooked and frozen to save time.  My family really likes the maple-flavored ones!  But we occasionally change up the meat choices for variety.<\/p>\n

\"Collage<\/p>\n

Add one square of the baked eggs on top of the meat, and then top that with a slice of cheese (unless you used shredded cheese in your eggs).  Put the other half of the English muffin on top, and there you go.<\/p>\n

3. Wrap and Freeze<\/h3>\n

Wrap each sandwich individually in a square of aluminum foil or freezer paper.  If you have used a variety of meat options on your sandwiches, be sure to write which is which on each sandwich.  Then place the wrapped sandwiches in a gallon size ziptop freezer bag.  Be sure to label the bag with the contents and date, and then place in the freezer.<\/p>\n

\"Overhead<\/p>\n

The breakfast sandwiches will keep for 3-6 months in the freezer, but we find that we use them up long before that. \ud83d\ude09 <\/p>\n

How to Reheat Your Frozen Breakfast Sandwiches<\/h2>\n

The easiest (and quickest) way to heat your sandwiches for eating is in the microwave. <\/p>\n

From frozen:<\/strong> Remove the aluminum foil (if used), and wrap your frozen sandwich in a single layer of paper towel.  Microwave for 1 minute on 50% power.  Then microwave for 45-60  seconds on full power, until heated through.  <\/p>\n

From thawed:<\/strong> Remove sandwiches from freezer and place in refrigerator overnight to thaw.  Once thawed, remove aluminum foil (if used), wrap in a paper towel and microwave for about 35-40 seconds on full power, until heated through.<\/p>\n

Large batch:<\/strong> If you’re needing to heat a lot of sandwiches at once, I recommend doing that in the oven.  In this case, you’ll want to keep them in their aluminum foil wrappings.  Place frozen wrapped sandwiches on a baking sheet.  Bake in a 400 degree Fahrenheit oven for about 20 minutes, then remove the foil, place sandwiches carefully back on the baking sheet, and bake for 10 more minutes unwrapped.  <\/p>\n

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Substitutions and Options<\/h2>\n

There are so many ways to customize your sandwiches, and the varieties are endless!  Here are a few things you can try:<\/p>\n