Make an easy homemade breakfast sandwich for grab-and-go goodness anytime.
Egg and sausage (or ham), and cheddar cheese are layered in English muffins for the perfect handheld meal.
Breakfast Sandwiches For The Win…
- Skip McDonald’s or Starbucks drive-thru and make homemade sandwiches for less money at home!
- They are easy to assemble and freeze and perfectly portable.
- They can be frozen and reheated for quick weekday breakfasts.
- Customize the recipe with your ingredients. Omit the meat or add veggies, and have it your way!
Ingredient Tips and Swaps For Breakfast Sandwiches
- Eggs: Use large eggs, a carton of egg whites, or an egg substitute.
- Sausage: Pre-made sausage patties make these quick to prep; you can also make homemade breakfast sausage. If making homemade sausage, it can be browned in a skillet and added to the eggs or made into patties.
- Cheese: Use any cheese, cheddar cheese is my preference.
- English Muffins: English muffins are the classic option and freeze and reheat well without getting soggy.
Variations
- Meat: Swap the sausage for Canadian bacon, leftover ham, or strips of bacon.
- Bread: If freezing you can swap the English muffins for biscuits, bagels, or dinner rolls. Sliced bread is not recommended for freezing as it becomes soggy when reheating.
- Vegetables: Layer in some fresh spinach or arugula, a thin slice of tomato, or red onion if you like.
How to Make Breakfast Sandwiches
- Prepare the egg mixture and bake it (recipe below).
- Heat the sausage patties while the eggs are cooking.
- Broil muffin halves, top 6 with cheese, and broil until the cheese is melted.
- Cut eggs into rectangles, fold them in half, and place them on the toasted muffin halves with a spatula.
- Top with sausage and cheesy halves, and serve.
Storage and Freezing
- Keep leftover breakfast sandwiches wrapped separately in plastic in the refrigerator for up to 4 days. Reheat in the microwave.
- Freeze them wrapped in plastic wrap and store them in a freezer bag.
- To reheat in the microwave, place a frozen sandwich on a plate and wrap it in a damp paper towel. Heat for 90 seconds, flip the sandwich over, and heat for an additional 60-90 seconds. Let rest for 3 minutes before serving. Microwaves can vary, reheating time is an esitmate.
Did you enjoy these Breakfast Sandwiches? Be sure to leave a rating and a comment below!
Breakfast Sandwich
These tasty breakfast sandwiches are make-ahead and freezer-friendly for the perfect high-protein breakfast.
Equipment
Ingredients
- 8 large eggs
- 3 tablespoons milk
- salt and pepper to taste
- 6 cooked sausage patties or 6 slices ham or bacon, cooked
- 6 English muffins split
- 6 slices cheddar cheese
Instructions
- Preheat oven to 400°F. Grease a 9×13-inch pan.
- In a mixing bowl whisk together eggs, milk, salt & pepper to taste.
- Pour the egg mixture into the greased pan. Bake for 12-14 minutes, or just until the center is set.
- Heat sausage patties according to the recipe or package directions.
- Once eggs are out of the oven, turn on the broiler. Place muffins on a baking sheet, split side up and place under the broiler 2-3 minutes or until lightly crisped. Remove from the oven and top 6 of the halves with cheese.
- Put the 6 halves with the cheese back under the broiler for 1 minute to melt the cheese.
- Cut the egg into 6 long rectangular slices. Fold the rectangles in half and place on the 6 remaining muffin halves. Top with sausage.
- Assemble the sandwiches and serve.
Notes
Eggs can be scrambled if preferred.
- To Freeze: Wrap each sandwich in plastic wrap, label with the date, and place wrapped sandwiches in a large freezer bag. Freeze for up to 4 months.
- To Cook From Frozen: To reheat in the microwave, place a frozen sandwich on a plate and wrap it in a damp paper towel. Heat for 90 seconds, flip the sandwich over, and heat for an additional 60-90 seconds. Let rest for 3 minutes before serving. Microwaves can vary, reheating time is an esitmate.
Nutrition Information
Serving: 1sandwich | Calories: 354 | Carbohydrates: 27g | Protein: 19g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 250mg | Sodium: 628mg | Potassium: 274mg | Fiber: 2g | Sugar: 1g | Vitamin A: 373IU | Vitamin C: 0.4mg | Calcium: 83mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Such a great idea and so simple! Tastes like the real thing!
Thanks so much! Simple recipes that taste amazing are the best. Glad you loved it!
Freezer? ROFL
These didn’t make it to the freezer.
My family came up like a bunch of sharks and ate them as fast as I could make them.
I turned around and made a second batch which I am sure will be devoured by tomorrow.
Excellent recipe! I love the ease of baked eggs.
I made biscuits for ours instead of English muffins.
Haha I love that! I am glad your sharks enjoyed them so much.
Yummy, better than the other guys. As always Thanks for your recipes.
So glad you enjoyed it, Sherry! Thank you for trying our recipe.
So good!! I never thought to cook eggs in the oven like that before. I added chopped spinach to them and made my own sausage patties. They’re all going in the freezer for easy breakfasts… besides the one that I snuck early for myself ;)
That sounds delicious, Abel! I am glad you enjoyed it :)
Can’t wait to try this! What instructions would you have to heat from frozen in the oven? Thanks!
I would heat the oven to 350 F and place foil wrapped sandwiches in the oven for 30 minutes, if straight from the freezer, or until heated through. To get a little crisp you can unwrap them for the last couple of minutes!
Wonderful recipe! Grandkids love it. Easy to follow instructions and tastes great!
I am so glad you enjoyed this recipe Danny!
Excellent! Freezing for busy school mornings.
I love that, Jill! Such a morning time saver.
I’ve been making them for years using either English muffin or Australian Toaster Biscuits. I buy Costco’s frozen precooked sausage patties that fit exactly on the muffin. 30 seconds in the microwave makes them done. I have a large circle cookie cutter that exactly matches the muffin size so I cut my Tillamook Cheddar cheese to fit. Last of all I have 2 little microwave safe egg cookers to which I crack an egg and stir it with a fork. 30 seconds in the microwave and it comes out all puffy and fits perfectly on the muffin. I spread mayo and some Wickles Spicy Red Sandwich Spread (see Amazon). So good. So close to yours. I like a variation so I’ll give it a try, but no ketchup.
That sounds delicious Shirley, thanks for sharing!