Description
More mouths to feed or just want your mornings set for weeks? This big-batch freezer breakfast sandwich recipe delivers 20 hearty, cheesy, protein-filled muffins — perfect for grab-and-go breakfasts that keep you full and focused.
Ingredients
20 eggs
3 tbsp milk
1½ tsp salt
1 tsp freshly ground black pepper
20 slices cooked bacon, sausage patties, ham, or Canadian bacon
20 English muffins
20 slices cheddar cheese (or preferred cheese)
Instructions
Preheat oven to 350°F (175°C). Grease two 9×13-inch baking dishes or line with parchment.
Whisk eggs, milk, salt, and pepper in a large bowl. Divide evenly between both dishes.
Bake 18–20 minutes or until eggs are set. Let cool and cut into 20 squares.
Toast English muffins in batches.
Assemble sandwiches: 1 egg square, 1 meat slice or patty, and 1 slice of cheese per muffin.
Wrap each sandwich in foil or parchment, then store in freezer-safe bags.
To reheat: Microwave wrapped in paper towel for 1½–2½ minutes until heated through.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 310 per sandwich
- Sugar: 2g per sandwich
- Fat: 17g per sandwich
- Saturated Fat: 6g per sandwich
- Carbohydrates: 25g per sandwich
- Fiber: 2g per sandwich
- Protein: 17g per sandwich