Love starting your day with healthy breakfast sandwiches? Save yourself some money and customize with healthier ingredients with these freezer breakfast sandwiches. Very easy to make and assemble, and you’ll save yourself time on busy mornings by having healthy options at the ready!
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Do you love the ease and convenience of a breakfast sandwich, but want to be able to customize your sandwich with healthier ingredients? These easy to make healthy breakfast sandwiches are the answer.
In this post I’ll show you exactly how to bake the eggs, how to assemble and how to properly package and freeze. Not only will you save money by making your own sandwiches, you’ll have healthier options ready for you on busy mornings.
What do I need to make healthy breakfast sandwiches?
- English muffins or Bagel Thins – I chose Thomas’ Light 100 calorie Whole Grain English muffins which taste great and reheat well. I’ve also listed some other great options below.
- Eggs – in this recipe I’ll show you how to easily bake eggs so they can be cut into squares for breakfast sandwiches.
- Cheese – I chose a sliced Colby Jack cheese, but most other sliced cheeses work well.
- Meat – I chose a sliced deli ham (nitrate and nitrite free). I list other options below.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I make healthy breakfast sandwiches?
- First, start by baking the eggs. To a mixing bowl, crack the eggs and add in milk, salt and pepper. Whisk together to scramble the eggs, then pour into a baking dish or pan that has been sprayed with non-stick baking spray.
- Bake the eggs and 325 degrees for 18-20 minutes, or just until the top of the eggs are set. Remove from oven and let cool to room temperature.
- Once cool, cut the eggs into squares. The sandwiches are now ready to assemble.
How do I assemble freezer breakfast sandwiches?
- First, start by lightly toasting your English muffins or Bagel thins. This will remove any excess moisture from the sandwich and prevent the bread from becoming soggy when thawed.
- Next, layer on the sliced cheese and meat.
- Lastly, add the cooled egg squares. Again, it is important for the eggs to be cooled, as any excess steam will create a soggy sandwich once it is thawed.
- Wrap the individual sandwiches with Press and Seal wrap (I’ve found that this is better than standard plastic wrap, when freezing individual sandwiches, muffins and scones.) Wrapping individually will keep the sandwiches assembled, and prevent the ingredients from drying out in the freezer.
What is the best way to store frozen breakfast sandwiches?
When freezing, it’s also helpful to store the sandwiches in a freezer bag or freezer storage container. A freezer container will help the sandwiches stay fresher for long periods of time in the freezer. When properly stored, these breakfast sandwiches will keep for up to three months frozen.
Also, it is helpful to label the sandwiches on the bag or individual sandwiches, especially if you’re making multiple batches with different ingredients.
Other meat, cheese, bread and veggie options for your freezer breakfast sandwiches:
- Meats: Turkey bacon, turkey sausage, Canadian bacon and sliced deli turkey and ham.
- Cheeses: Sliced cheddar, American, Jack, gouda and Swiss.
- Veggies: these can be baked with the eggs or used as a topping after reheating your sandwich. Spinach, mushrooms, bell peppers, onions and tomatoes.
- Bread Options: Light English muffins are great, as well as sandwich thins, bagel thins, and Sprouted English muffins. My favorite is Ezekiel Sprouted English muffins, which are found in the freezer section of the grocery store.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe at the bottom of the post. Thanks!
Frequently asked questions about making your own freezer breakfast sandwiches:
First, when assembling, make sure all the ingredients are cooled. Steam, especially from the eggs, will become trapped and cause them to become soggy once thawed. Secondly, it is also helpful to toast your English muffins or bagel thins before assembling. This will help remove some moisture, and prevent the bread from becoming soggy when reheating.
Yes, toasting your English muffin (then letting it cool) will remove some of the moisture and preventing it from becoming soggy when thawing and reheating.
To reheat a frozen breakfast sandwich, wrap in a paper towel. Defrost in the microwave on the defrost setting for 1 minute. Flip the sandwich, if the center is still frozen, defrost for another minute. Place the defrosted sandwich in a toaster oven to heat completely, or heat in the microwave another 45-75 seconds until center is hot.
Frozen breakfast sandwiches will last in the freezer for up to 3 months. Make sure the sandwiches are individually wrapped and stored in a freezer bag or airtight freezer container for storage.
Yes, you can use an air fryer to cook a frozen breakfast sandwich. Heat the sandwich on 340 degrees for 6-8 minutes, turning halfway through.
Love the ease and convenience of having healthy breakfast options? Check out some of my other make-ahead breakfast recipes:
- Blueberry Overnight Oats
- Peach Overnight Oats
- Pumpkin Chocolate Chip Protein Muffins
- Peanut Butter Banana Baked Oatmeal
- Cherry Overnight Oats
- Chocolate Coconut Baked Oatmeal
- Healthy Peach Muffins
- Chocolate Muffins
- Healthy Blueberry Muffins
If you loved this make-ahead breakfast recipe, check out some of my other breakfast recipes:
- 8 eggs
- 1/4 cup milk
- 1 tsp. salt
- 1/2 tsp. pepper
- 6 slices ham, turkey bacon or Canadian bacon
- 6 slices Colby Jack cheese, or your preferred sliced cheese
- 6 light English muffins or bagel thins
- Preheat the oven to 325 degrees. Lightly spray a baking 9x9 pan or baking dish with non-stick baking spray. Set prepared pan aside.
- In a mixing bowl, whisk the eggs together with the milk, salt and pepper. Pour the egg mixture into the prepared pan.
- Bake the eggs at 325 for 18-20 minutes or until the eggs are set on top. Remove from the oven to let eggs cool to room temperature. Cut eggs into 6 squares/rectangles.
- While eggs cool, lightly toast the English muffins. Once toasted let cool for 5-10 minute. Then, layer on the sliced ham and cheese. Top with a cooled egg square. Place the top of the English muffin onto the stacked ingredients. Wrap the assembled sandwich in Press-and-Seal Wrap.
- Label the individual sandwiches, and place them into a freezer bag or container. Frozen, the sandwiches will keep for up to three months.
- Refrigerator Thaw: Remove from freezer night before, and thawing in the refrigerator. In the morning, unwrap from plastic press-and-seal wrap, and wrap in dry paper towel. Place thawed sandwich in microwave and heat on medium-powder for 45-60 seconds. Turn over and heat on 30 second increments until center is hot and steaming.
- Microwave Thaw: Unwrap the frozen breakfast sandwich from plastic wrap. Wrap in dry paper towel, and microwave on defrost setting(medium-low power) for 60 seconds. Turn sandwich over and defrost for another 30-60 seconds or until center is no longer frozen. Remove from paper towel, place on on plate and heat on high on 30 second increments. You can also toast the thawed sandwich in a toaster oven at 375 for 2-3 minutes.
- Air-Fryer Method: Unwrap frozen breakfast sandwich from plastic wrap. Preheat air-fryer to 340 degrees. Place frozen breakfast sandwich in air fryer, and cook at 340 for 3 minutes, turn over and cook for another 3 minutes or until sandwich center is hot.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 290mgSodium: 694mgCarbohydrates: 30gNet Carbohydrates: 20gFiber: 8gSugar: 2gProtein: 25g