With absolutely no chopping and no pre-cooking these are THE simplest version of freezer breakfast sandwiches out there. Hearty Canadian bacon, eggs & egg whites are baked together, quickly assembled with melty cheese, then tucked in warm English muffins for a satisfying breakfast to eat now to freeze for later!
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The Ultimate Breakfast Meal Prep
Look, I’m busy. You’re busy. We’re all busy. But friends, we need to eat breakfast – preferably one that is hearty and filling and wildly easy to make. With all this in mind, I set out to create THE simplest version of freezer breakfast sandwiches out there, absolutely no chopping and no pre-cooking. Just whisk, dump, bake and go!
These egg and bacon breakfast sandwiches are my unique fresh take on a baked egg casserole and one I’ve been leaning on weekly to get me through until lunch. Because, as a healthy habits expert, I know that when you make things easy, you make them a habit. And you know I love that!
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Now, since each sandwich is a true all-in-one meal, let’s talk about some of the ingredients. I like a blend of half whole eggs + half egg whites to make this casserole as hearty and filling as possible, but feel free to use all whole eggs if that’s your preference. I tested this one with all egg whites and just didn’t love the texture, so substitute at your own risk.
I love the ease of Canadian bacon for this recipe since you don’t have to pre-cook it, and you’ll notice I used 3 pieces to make these sandwiches really have staying power. You can use less or even skip it for a vegetarian breakfast sandwich. In terms of cheese, I’m a sucker for cheddar, but your favorite sliced cheese will do the trick – Swiss, American, pepper Jack – the sky’s the limit! And while I love a whole grain English muffin, you can use any variety you prefer.
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Welcome to My Kitchen! Let’s Make High Protein Breakfast Sandwiches!
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Tips to Meal Prep the Best Frozen Breakfast Sandwiches Ever
- Prep Your Dish: Line the baking dish with parchment paper to prevent the eggs from sticking to the dish. Bonus: you’ll hardly have anything to clean up!
- Avoid Rubbery Eggs: Be careful not to overcook your eggs, since they’ll cook a little more when you reheat them.
- Cool Completely: Allow the egg mixture to cool completely before assembling your sandwiches. Otherwise it’ll start melting the cheese, and could make your English muffins soggy.
- To Veg or Not to Veg: I tested this recipe with added vegetables, but I found that it made the texture watery without cooking the veggies first. If you try adding veggies let me know how it goes in the comments!
Breakfast Hack Unlocked: Make-Ahead Sandwiches
There are lots of options to reheat your freezer breakfast sandwiches including the oven and microwave. If you have tips for reheating sandwiches in the air fryer, please let me know in the comments below! And if you’re feeding a crowd, you can easily double this recipe to make 12 sandwiches.
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Freezer Breakfast Sandwiches (Make Ahead!)
Equipment
Ingredients
- 1 cup egg whites
- 6 large eggs
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 18 slices Canadian bacon
- 6 whole grain English muffins, sliced in half
- 6 slices cheddar cheese
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk together the egg whites, eggs, salt, and pepper until smooth.
- Line a 9×13 ceramic baking dish parchment paper, then spray with olive oil cooking spray. Take 2 slices of Canadian bacon stacked on top of one-another, and place, evenly spaced, in the baking dish. Repeat 5 more times. (See visual guide for details.)
- Carefully pour the egg mixture over the Canadian bacon. Bake for 10 minutes, or until the egg mixture just starts to set.
- Remove from the oven, and layer the remaining 6 slices of Canadian bacon, evenly spaced, on top of the egg mixture. Bake for an additional 8-12 minutes, or until just set. Do not over bake.
- Remove from the oven and let cool completely. Remove from the pan and slice into 6-equal square pieces.
- Assemble the sandwiches by placing one slice of the cooked egg on the bottom half of an English muffin. Add one slice of cheese, then add the top half of the English muffin. Wrap tightly in parchment paper, wax paper, or foil. Repeat with remaining ingredients. Add to a resealable freezer bag and freeze.
Notes
- Prep Your Dish: Line the baking dish with parchment paper to prevent the eggs from sticking to the dish. Bonus: you’ll hardly have anything to clean up!
- Avoid Rubbery Eggs: Be careful not to overcook your eggs, since they’ll cook a little more when you reheat them.
- Cool Completely: Allow the egg mixture to cool completely before assembling your sandwiches. Otherwise it’ll start melting the cheese, and could make your English muffins soggy.
- To Veg or Not to Veg: I tested this recipe with added vegetables, but I found that it made the texture watery without cooking the veggies first. If you try adding veggies let me know how it goes in the comments!
- Freezing: To freeze, wrap each sandwich individually in wax paper, parchment paper, or tinfoil and place them in a freezer safe zip-top bag.
- Reheating: To reheat from frozen, remove the wrapping, and place the sandwich in a paper towel. Microwave for 1 minute on defrost, then flip and microwave for 30-60 seconds, or until warmed through. You can also reheat in the air fryer and oven. If you have tips for reheating, feel free to share in the comments, below!
Nutrition
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