Make-Ahead Freezer Breakfast Sandwiches
These incredible Freezer Breakfast Sandwiches are such a delicious staple to have on deck for easy reheating on busy days! Save time during the week by making these sandwiches ahead of time and storing them in the freezer for a quick, reheat-and-eat breakfast. Fresh and deeply flavorful ground sausage patties, a simple egg mixture, sliced cheese, and English muffins= a homemade delight for meal prepping, hectic school mornings, brunch gatherings, and everything in between!
Real talk, I used to hate meal prep breakfast items. I always preferred freshly-made eggs over make-ahead ones. But peeps, these freezer breakfast sandwiches are one of the best things going on in my life right now, ha. Okay, that’s a little dramatic but also kinda true ya know. Seriously speaking, the convenience of it all, combined with the flavor, whewwww.
Make-Ahead Freezer Breakfast Sandwiches 🤤
Let’s start with the fact that these breakfast sandwiches are pure homemade deliciousness. What I love about this recipe is that since it’s scratch-made, you end up with flavor-filled sausage patties. Idk about you, but I can’t stand that artificial/odd taste from some store-bought sandwiches.
These homemade breakfast sandwiches are giving you convenience food that everyone will enjoy. Adults, kids…you name it. When I tell you that they’re a huge timesaver for me in the morning, I know they’ll be for you, too.
What You’ll Need For This Recipe:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- For the sausage patties: Country sausage, Cajun seasoning, garlic paste, maple syrup, ground sage, onion powder, allspice, thyme, and butter (for pan-frying).
- For the eggs: Eggs, cream, and salt/pepper.
- For sandwich assembly: English muffins & sliced cheese.
How To Make Breakfast Sandwiches:
(Note: please see the recipe card directly below for the complete written instructions.)
- Prep the sausage mixture. In a large bowl, combine the sausage patty ingredients and work together until just combined. Then divide the sausage mixture into 12 equal patties and set aside to rest. Preheat the oven to 350°F. Coat a 9×13-inch baking pan with nonstick spray and set aside.
- Prep the egg mixture. Whisk/blend the egg mixture ingredients until just combined. Then pour the egg mixture into the prepared baking pan.
- Bake the eggs for 20-23 minutes, or until the eggs are mostly set. Once cooled, use a sharp knife to slice the eggs into 12 pieces. Meanwhile, cook the sausage patties.
Fresh Breakfast Sausage! 😮💨
- Cook the sausage patties. In a large skillet over medium heat, add the butter. Once melted, add a few patties to the skillet. Let the sausage pan-fry until cooked through and lightly crisp on the outside. Then set the patties aside to cool before sandwich assembly.
>>> These breakfast sausage patties are wildly flavorful, y’all. From the country sausage, Cajun seasoning, maple syrup, ground sage, allspice, and more…the patties are brimming with well-rounded, deep flavorrrrrr!
Breakfast Sandwich Assembly:
- Assemble the breakfast sandwiches. Create a little assembly line of the English muffins, cheese slices, egg wedges, and sausage patties and get to assembling! Repeat the process until all breakfast sandwiches are assembled. Wrap sandwiches in foil/parchment paper.
- Store sandwiches. Keep the sandwiches stored inside the freezer until ready to heat.
- To reheat: Remove the foil/parchment paper and wrap the sandwich in a damp piece of paper towel. Microwave the sandwich for 1 minute, then flip the sandwich over and continue microwaving for 20-30 seconds or until warmed through.
…& just like that, these breakfast sandwiches are the hero of your mornings! 😎
These Freezer Breakfast Sandwiches are such an incredible staple to have on hand, friends. They’re just so dang good. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
More delicious breakfast ideas:
- Pumpkin Cinnamon Rolls
- Brioche French Toast
- Lemon Coffee Cake
- Biscuits & Sausage Gravy
- Ricotta Pancakes
- Breakfast Casserole
Make-Ahead Freezer Breakfast Sandwiches
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12
- Category: Breakfast, Brunch
- Method: Baking, Stovetop
- Cuisine: American
Description
These incredible Freezer Breakfast Sandwiches are such a delicious staple to have on deck for easy reheating on busy days! Save time during the week by making these sandwiches ahead of time and storing them in the freezer for a quick, reheat-and-eat breakfast. Fresh and deeply flavorful ground sausage patties, a simple egg mixture, sliced cheese, and English muffins= a homemade delight for meal prepping, hectic school mornings, brunch gatherings, and everything in between!
Ingredients
For the sausage patties:
- 2 lbs mild country sausage (like Tennessee Pride or Jimmy Dean)
- 2 teaspoons Creole Cajun Seasoning– homemade or store-bought
- 1 tablespoon garlic paste
- 1 tablespoon pure maple syrup
- 1 teaspoon ground sage
- 1 teaspoon onion powder
- ½ teaspoon ground allspice
- ½ teaspoon dried thyme
- 3–4 tablespoons unsalted butter, for pan-frying
For the egg mixture:
- 12 large eggs
- ⅓ cup heavy whipping cream
- Kosher salt & fresh ground black pepper- to taste
For breakfast sandwich assembly:
- 12 English muffins, halved
- 12 slices of sharp cheddar cheese- [or your favorite cheese(s)]
Instructions
- Prep the sausage mixture. In a large bowl, combine the country sausage, Cajun seasoning, garlic paste, maple syrup, sage, onion powder, allspice, and thyme. Use your hands (fitted with disposable gloves if desired) to work the mixture together until just combined. Let the sausage rest for at least 30 minutes for the flavors to meld. Afterward, divide the sausage mixture into 12 equal patties.
- Preheat the oven to 350°F. Coat a 9×13-inch baking pan with nonstick spray and set aside.
- Prep the egg mixture. You can whisk/blend the egg mixture in a large bowl or add the eggs, cream, and salt/pepper- to taste into the body of a high-speed blender. Whisk/blitz the egg mixture until just combined. Then pour the egg mixture into the prepared baking pan.
- Bake the eggs for 20-23 minutes, or until the eggs are fully set in the center. Then remove the eggs from the oven and set aside to cool. Once cooled, use a sharp knife to slice the eggs into 12 pieces. Meanwhile, cook the sausage patties.
- Cook the sausage patties. In a large skillet over medium heat, add 3 tablespoons of butter. Once melted, gently swirl the skillet to evenly coat the bottom. Working in batches, careful not to overcrowd the pan, add a few patties to the skillet. Let the sausage cook, use a spatula to help flatten, until you achieve a nice golden crust, about 3-4 minutes per side or until the internal temperature registers at least 160°F when checked using an internal thermometer. Set the cooked sausage patties onto a clean plate and repeat the process until all patties are cooked, adding a tablespoon of butter during the cooking process as needed. Then set the patties aside to cool before sandwich assembly.
- Assemble breakfast sandwiches. Create a little assembly line of the English muffins, cheese slices, egg wedges, and sausage patties. Grab the bottom half of the English muffin and top with a sausage patty, followed by an egg slice, and then a slice of cheese. Cap the sandwich with the English muffin top. Then wrap the sandwich tightly in foil or parchment paper. Repeat the process until all breakfast sandwiches are assembled. Feel free to label and date the sandwiches.
- Store sandwiches & reheat. I recommend storing the covered sandwiches in a large freezer-safe plastic bag for extra measure to prevent freezer burn. Keep the sandwiches stored inside the freezer until ready to heat. To reheat: Remove the foil/parchment paper and wrap the sandwich in a damp piece of paper towel. Microwave the sandwich for 1 minute, then flip the sandwich over and continue microwaving for 20-30 seconds or until warmed through.
Notes
- Please read blog post in its entirety for more tips + tricks.
Recipe by: Quin Liburd- Butter Be Ready
Photography by: Ashley McLaughlin
