I’m not expert in the kitchen …. if anything far from it (although I like to think I’ve mastered the crock pot, my husband would say otherwise). But I do love a quick, easy and time saving way to have a hot breakfast in the morning…. especially if I can make in large batches ahead of time. This recipe checks all those boxes!
I’ve been making these freezer breakfast sandwiches for years. If you look in my freezer, you’ll always find a couple of these tucked away in random spots. These are easy to pop in the microwave before work and take with on the way. And actually, I’ve been known to eat these for dinner from time to time too.
This recipe makes 10, but that’s only because the English muffins come in a pack of 10.
- 10 English Muffins (wheat or white)
- 5 slices of bacon (regular or turkey bacon) … you can substitute other types of meat if you like (sausage, ham, etc.)
- 10 large eggs
- One pack of sliced cheese (any flavor you like, typically comes in packs of 8 slices)
- Salt & pepper
- 10 small plastic sandwich bags
Pre-heat the oven at 350 degrees.
Spray a muffin tin with cooking spray and crack one egg in to each well. Add a touch of salt & pepper to each egg.
Bake at 350 for 12-14 minutes.
While the eggs are baking, put the bacon in the microwave per instructions. Then let cool & rip each strip in half.
Next, toast each of the English muffins (even though I’ll be freezing these afterwards, I still like to toast first).
Rip up the cheese slices in to 4ths.
Once the eggs are done, you can start assembling your sandwiches. The eggs will be easy to pop out of the muffin tin using a fork. Pile on 3 pieces of ripped cheese to the English muffin, then a slice of bacon and finally an egg.
I always let the sandwiches cool for 10 minutes or so before putting it in the plastic bags to go in to the freezer.
To reheat these, simply take out of the plastic bag and wrap in a paper towel. Microwave for 1 1/2 minutes and ‘tada’! Easy peasy breakfast sandwiches (errrr … dinner sandwiches) ready to eat!