Make-Ahead Breakfast Sandwiches
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Summertime is a great opportunity to get the kids in the kitchen. These make-ahead breakfast sandwiches are a great recipe to involve the kids and get them learning cooking skills! You can store them in the freezer for a quick and delicious breakfast option.
Once the kids learn how to make these delicious sandwiches, they can meal prep them for themselves once school time rolls around. The egg base gets baking in the oven. The result is a fluffy tender scrambled egg you can cut into squares.
The biggest advantage to making your own breakfast sandwiches is you have control over the ingredients you use. For me, since I follow Weight Watcher points, I can use English muffins and slices of ham that are on the healthier side.
Ingredients to Make Make-Ahead Breakfast Sandwiches
- EGGS
- HALF AND HALF
- SALT AND PEPPER
- BUTTER OF NON-STICK SPRAY
- ENGLISH MUFFINS
- SLICED AMERICAN CHEESE
- DELI HAM (OR COOKED SAUSAGE PATTIES OR COOKED SLICES OF BACON)
How to Make Make-Ahead Freezer Breakfast Sandwiches
Start by adding a dozen eggs into a blender along with the half and half, salt, and pepper. Blend until well combined.
Grease a 9 x 13 inch pan with butter or coat with non-stick cooking spray. Pour the egg mixture into the pan.
Add 2 cups of hot water into a sheet pan and carefully place on the bottom rack of a pre-heated 325 degree oven. Then, add the pan of eggs to the oven on the middle rack. Bake for 35-45 minutes until set. You can test this by inserting a knife into the center of the eggs to see if it comes out clean.
Allow the egg bake to cool slightly, then cut into 12 squares. At this point, I toast all the English muffins. You don’t have to do this step, but I choose to do it. It keeps the sandwiches from becoming soggy when I reheat them in the microwave.
Now, it’s time to assemble the sandwiches. I take the bottom of each English muffin and place a slice of cheese on it, followed by two thin slices of ham. Then, top that with an egg square and add the English muffin top.
Wrap each sandwich individually in paper towels. Add to a freezer-safe bag and freeze. I use 2 gallon-sized freezer bags.
To reheat the sandwich, place the frozen sandwich in the microwave for 2 minutes at 40% power.
Flip the sandwich over and heat for 1-2 more minutes at 100% power. This time can vary by microwave. Then a hot breakfast is served!
Frequently Asked Questions
How long can I store the sandwiches in the freezer?
You can store the sandwiches in the freezer for up to 3 months. Wrap them well with a paper towel and store them in airtight freezer bags to maintain their quality.
Can I customize the fillings in the sandwiches?
Absolutely! Feel free to add different types of cheese, meats like bacon or sausage to suit your taste.
How do I prevent the sandwiches from getting soggy when reheated?
Toasting the English muffins before assembling the sandwiches helps prevent sogginess. Also, wrapping the sandwiches in paper towels helps absorb excess moisture.
FOR MORE RECIPES LIKE THIS, TRY:
- English Muffin Fruit Pizzas
- English Muffin Breakfast Pizzas
- Breakfast Croissant Sandwiches
- Creamy Egg and Biscuit Sandwiches
Make-Ahead Breakfast Sandwiches
Real Mom Kitchen
Equipment
Ingredients
- 12 eggs
- 1 cup half and half
- salt and pepper
- 12 English muffins
- 12 slices American cheese
- 24 thin slices of deli ham can use Canadian bacon, fully cooked sausage patties, or cooked slices of bacon
Instructions
- Preheat oven to 325 degrees.
- Add 12 eggs, half and half, salt, and pepper to a blender. Blend until well combined.
- Grease a 9 x 13 inch pan with butter or non-stick spray. Pour the egg mixture into the pan.
- Add 2 cups of hot water to a sheet pan and place on the bottom rack of the oven. Place the pan with the egg mixture on the middle rack.
- Bake for 35-45 minutes until set (check by inserting a knife; it should come out clean). Allow the eggs to cool slightly, then cut into 12 squares.
- In the meantime, you can toast the English muffins. This step is optional, however, I like to do this to prevent the muffins getting soggy when reheating.
- Assemble Sandwiches: Place a slice of American cheese and two thin slices of ham on the bottom half of each muffin. Add an egg square on top, then place the muffin top.
- Wrap each sandwich in a paper towel. Place in freezer-safe bags (2 gallon-sized bags recommended) and freeze.
- To reheat: Microwave a frozen sandwich for 2 minutes at 40% power. Flip and heat for 1-2 more minutes at 100% power (time may vary by microwave).
Nutrition
This recipe was adapted by Home and Kind.
