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Make-Ahead Freezer Breakfast Sandwiches

Make once, eat all week.

BAILEY SISSOM

November 2, 2025

There's something about breakfast sandwiches that makes me feel like I've got my act together, even when I very much do not. The kind of food that implies a level of foresight and planning I rarely possess before 9 a.m. I make these for my boys' breakfasts during the week, but also when we have weekend company. Everyone can wake up whenever they want, heat up their own sandwich, and I'm not stuck cooking while everyone else drinks coffee.

You bake a dozen eggs at once, with sausage and eggs together in the oven. Once everything cools, you stack the rounds with cheese and toasted English muffins, wrap them up, and freeze. Instead of a one-time payoff, you've got a freezer full of grab-and-go sandwiches ready for the week ahead.

If you have a silicone mold, use it. The eggs and sausage bake into perfect rounds that fit the muffins like they were made for each other. If not, don't overthink it. Just bake everything on a sheet pan and cut it into squares. You lose that tidy coffee shop look, but all the flavor and convenience are still there. The key is letting everything cool completely before wrapping, so the sandwiches reheat cleanly and don't get soggy.

-Bailey

Silicone Molds .. to buy or not to buy?

If you plan to make these sandwiches more than once, buy the silicone mold. It’s oven-safe, easy to clean, and makes perfectly round eggs that actually fit an English muffin.

I use mine for way more than eggs. It’s great for round Rice Krispie treats, mini cookie cakes, and anything that needs a uniform shape. It's worth the drawer space and you get 2 for under $15.

No mold? No problem. Line a half sheet pan (13×18) with parchment. Spread one pound of cooked sausage across the pan, then crack fourteen eggs over top. Break the yolks and gently swirl to combine. Bake at 350°F until just set, cool completely, then cut into twelve squares. They’ll be thinner than the molded version and won't be round, but they freeze and reheat beautifully and taste exactly the same.

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If freezer breakfasts are your thing, here are two more favorites that fit right into the make-ahead, eat-well, feel-prepared life.

These Baked Egg Cups are another great make-ahead breakfast option. They bake in individual portions, pack well for busy mornings, and take almost no time to prep.

My ​Easy Sausage Egg Breakfast Casserole​ is perfect when you need to feed a crowd or want breakfast done for days. It is cozy, satisfying, and ideal for holidays or weekend guests.

Make-Ahead Freezer Breakfast Sandwiches

Servings: 12
​Time: 45 minutes (plus cooling time)

Ingredients

• English muffins, split (12)
• Ground breakfast sausage (1 lb)
• Large eggs (12)
• Sliced cheddar cheese (12 slices, or your favorite melting cheese)
• Olive oil or cooking spray (for greasing)
• Kosher salt (to taste)
• Garlic powder (to taste)
• Parchment paper or foil (for wrapping)

Instructions

Cook the ground breakfast sausage in a large skillet over medium heat, breaking it into small crumbles, until browned and fully cooked. Transfer to a paper towel lined plate to drain and cool slightly.

Preheat the oven to 350°F. Place the silicone mold on a baking sheet for stability and lightly brush each cavity with olive oil to prevent sticking.

Evenly distribute the cooked ground sausage among the 12 silicone cups. Crack one whole egg on top of the sausage in each cup. Gently poke each yolk with a fork and swirl slightly to create a marbled egg mixture. Season with salt and garlic powder.

Bake for 18–22 minutes, or until the baked eggs are set. Transfer the cooked rounds to a paper towel-lined plate to absorb any excess grease.

Arrange the split English muffins cut-side up on a baking sheet lined with parchment paper. Place under the broiler for 1–2 minutes, just until lightly golden brown. Watch closely, then cool completely before assembling.

Place one round of egg and sausage on the bottom of each English muffin. Add a cheese slice and close with the top half of the muffin.

Wrap each sandwich tightly in parchment paper or aluminum foil, depending on how you plan to reheat. Use parchment paper if you’ll reheat in the microwave. Use aluminum foil if you plan to reheat in the air fryer, oven, or toaster oven for a crisp exterior.

Place wrapped sandwiches inside a labeled freezer bag or airtight container. Store in the freezer for up to 3–6 months for best results.

How to Reheat Freezer Breakfast Sandwiches

Microwave: Remove the sandwich from the freezer and keep it wrapped in parchment paper. Heat for 60–90 seconds, or until heated through and the cheese has melted.

Air Fryer: Unwrap the sandwich and place it directly in the basket. Heat at 350°F for 8–10 minutes, flipping halfway through, until warmed through and lightly crisp on the outside.

Oven: Preheat the oven to 375°F. Place sandwiches (still wrapped in aluminum foil) directly on the rack or a baking sheet. Bake for 20–25 minutes, or until hot in the center and the cheese is melted.

Toaster Oven: Place the sandwich (still wrapped in aluminum foil) on the rack or a small tray. Heat at 350°F for 10–12 minutes, or until the center is hot and the cheese slice is melted. For extra crispness, unwrap for the last 2 minutes of heating.
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No silicone mold: If you don’t have a silicone mold, line a half sheet pan with parchment paper. Spread one pound of cooked sausage evenly over the surface, then crack 14 eggs on top. Break each yolk and lightly swirl with a fork for a uniform texture. Bake at 350°F for 18–22 minutes, until just set. Cool completely before cutting into twelve squares.

Cooling Tip: Let the eggs and sausage cool completely before assembling or wrapping. Trapped steam makes the English muffins soggy once frozen.

Freezer Storage: Wrap each sandwich tightly in parchment paper for microwave reheating, or foil for oven or air fryer reheating. Store in a labeled freezer bag or airtight container for up to 3 months.

Gluten-Free: Use certified gluten-free English muffins.

Dairy-Free: Substitute dairy-free cheese slices or omit the cheese entirely.

Vegetarian: Replace the sausage with plant-based breakfast sausage or sautéed vegetables such as bell peppers and spinach.

Spicier: Use hot breakfast sausage or add a pinch of crushed red pepper or diced jalapeños to the eggs before baking.

Veggie Packed: Add finely diced bell peppers, spinach, or onions to the egg mixture before baking for color and extra nutrients.