Easy Breakfast Sandwich Recipes {3 Ways!}

These Easy Breakfast Sandwich Recipes are perfect for meal prep and freezer-friendly. Try Sausage & Swiss, Bacon & Cheddar or Veggie!

Ingredients and substitutions

• English muffins – you can also use gluten-free bread, croissants, rye or whole wheat bread.
• Eggs – feel free to use egg whites, just double the amount (so you’ll need two egg whites per sandwich).

Sausage & Swiss

• Ground turkey – you can use ground chicken or pork instead or swap out for another protein.
• Fennel seeds – anise would be the best substitute here if you’re making homemade sausage.
• Onion powder – granulated onion or even finely-diced onion would be a good substitute.
• Paprika – cayenne would also work here but it would make your sausage spicier.
• Salt & pepper – to taste.
• Swiss cheese slices – swap out for another cheese slice of your choice like mozzarella or cheddar.

Bacon & Cheddar

• Turkey bacon – regular pork bacon would also be good or you can use your favourite vegan bacon.
• Cheddar cheese slices – feel free to use another variety of cheese like feta, got cheese or gouda.

Veggie

• Broccoli – swap out for another veggie of your choice like spinach, zucchini or mushrooms.
• Red pepper – onion, tomatoes, shallots or grated carrots would also be good in this recipe.

How to make a breakfast sandwich

1. Assemble your ingredients.
2. Cook the meat.
3. Make the eggs.
4. Place a cheese slice on the muffin.
5. Place the meat on top.
6. Add on the eggs and eat or freeze for later!

Baking the eggs in the oven

If you want, you can bake a large batch of eggs in the oven.

Eggs can be baked in a large pan with a flat bottom like a pie pan or a baking dish. Just scramble your eggs, add your veggies and seasonings and pour it into a shallow dish. Bake for 15 minutes or until they are just set. This is especially important if you plan to freeze the sandwiches – you don’t want to overcook them!

You could also put individual eggs into muffin tins. If you do that, you have single sized portions to put right onto the sandwich. To bake eggs this way, follow these instructions:

1. Grease your muffin tin.
2. Crack the eggs right into the cups with one egg per muffin cup.
3. Flavour with salt, pepper or any other seasoning you want.
4. Bake for 17 minutes at 350° Fahrenheit.

Frequently Asked Questions

Storing and reheating

These breakfast sandwiches will last in the refrigerator for up to 5 days. That means that you can make a large batch of sandwiches and have breakfast ready for your whole family for the week.

To reheat your breakfast sandwiches, put them in the microwave for 1 minute. To prevent them from getting soggy in the microwave, wrap the whole sandwich in a dry paper towel while microwaving. They’re the perfect grab-and-go option for busy mornings!

Freezing your breakfast sandwiches

In order to freeze breakfast sandwiches, let them cool completely and wrap them tightly in plastic wrap. They will last for up to 2 months in the freezer.

These frozen breakfast sandwiches can be thawed overnight in the refrigerator. However, if you forgot, don’t worry! You can reheat the sandwiches directly from the freezer. Just wrap them in a dry paper towel and microwave them for 1 minute. Flip the entire sandwich over and continue to heat it until it is heated through.

More meal prep breakfast recipes

• Freezer Breakfast Burritos
• Baked Eggs 5 Ways
• Broccoli Cheddar Crustless Quiche

Meal prep tools for this recipe

• Grab some glass meal prep bowls if you plan on turning these breakfast sandwiches into your weekly meal prep.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.