If you’re craving a breakfast that’s quick, cheesy, and actually keeps you full, this breakfast egg sandwich has you covered! It’s simple to make, easy to prep ahead or freeze for busy mornings, and loaded with soft eggs, melty cheese, Canadian bacon, and toasty English muffins. They’re everything you want in a grab-and-go breakfast that still feels cozy and homemade.

Two stacked baked egg breakfast sandwiches on a wooden board.

5 star review

“I made these and have been eating them all week- so fast and delicious. Thanks Robyn!”

– Sasha
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The Ultimate Make-Ahead Breakfast!

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!

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.

Two hands holding a bacon, egg, and cheese breakfast sandwich sliced in half.
A plate of cheddar cheese squares and Canadian bacon next to eggs, pepper, salt, English muffins, and whisked eggs.
Ingredients Needed: eggs, salt, black pepper, Canadian bacon, English muffins, cheddar cheese.

Welcome to My Kitchen! Let’s Make Breakfast Sandwiches

Jump to Recipe Instructions
A hand whisking a bowl of eggs, salt, and pepper.
Whisk the eggs, salt, and pepper.
Six stacks of Canadian bacon spread out on a casserole dish lined with parchment paper.
Stack Canadian bacon in a casserole dish.
Whisked eggs being poured from a mixing bowl into a casserole dish filled with Canadian bacon slices.
Pour the whisked eggs on top.
Baked eggs and Canadian bacon slices in a white casserole dish.
Bake for 10 minutes.
Canadian bacon slices stacked on baked eggs in a casserole dish lined with parchment paper.
Stack more Canadian bacon on top.
Baked Canadian bacon slices on top of baked eggs in a casserole dish.
Bake for another 8-12 minutes.
Six English muffins sliced in half on a wooden cutting board.
Slice English muffins in half.
Six slices of ham on baked egg squares on parchment paper.
Slice the baked eggs + bacon in 6 squares.
Six slices of cheddar cheese on top of six squares of baked eggs on a wood board.
Add cheddar cheese on top.
Six egg, bacon, cheese, and English muffin breakfast sandwiches on on wood cutting board.
Sandwich between English muffins.
Two hands wrapping a bacon, egg, and cheese breakfast sandwich in parchment paper.
To freeze, wrap in parchment paper.
A reusable, resealable bag filled with breakfast sandwiches wrapped in parchment paper to be frozen.
Reheat and enjoy warm!

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!
A hand picking up a sandwich made of cheese, baked egg, and English muffins.
Two stacked baked egg breakfast sandwiches on a wooden board.
5 stars (7 ratings)

Freezer Breakfast Egg Sandwiches (Make Ahead & Melty!)

by Robyn Conley Downs
Servings: 6 servings
Prep: 20 minutes
Cook: 20 minutes
Cool Time: 30 minutes
Total: 1 hour 10 minutes
If you’re craving a breakfast that’s quick, cheesy, and actually keeps you full, this breakfast egg sandwich has you covered! It’s simple to make, easy to prep ahead or freeze for busy mornings, and loaded with soft eggs, melty cheese, Canadian bacon, and toasty English muffins.
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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

Equipment

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

  • Nutrition Information: Provided as an estimate only, and will vary depending on the English muffin and cheese you use.
  • Prep Your Dish: I recommend lining 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.
  • Freezing: To freeze, wrap each sandwich individually in wax paper, parchment paper, or tinfoil and place them in a freezer safe zip-top bag.
Course: Breakfast
Cuisine: American

Nutrition Information:

Serving: 1 (of 6), Calories: 423kcal, Carbohydrates: 27g, Protein: 34.7g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 223mg, Sodium: 712mg, Potassium: 555mg, Fiber: 4g, Sugar: 5g, Vitamin A: 411IU, Calcium: 306mg, Iron: 3mg
Nutrition disclaimer
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