Easy Homemade Grab and Go Frozen English Muffin Breakfast Sandwiches
Does your morning start the same as mine? A complete train wreck?
Hitting snooze 3 times before rolling yourself out of bed only to realize you now have 45 minutes to shower, get dressed, wake the kids up, feed them, make sure they brush their hair and teeth (for some reason they still need you to remind them it’s part of good hygiene…I don’t get it), take the dogs out, feed them, throw snacks and lunch boxes at the kids, and run out the door. You drop them off at school and start making your way to work, praying you’ll beat the traffic. Your stress level is through the roof and then you realize you forgot to grab something for breakfast….again! Been there, done that one too many times, right?
Skip the need for quickly running through the drive-thru before heading into work or just simply not eating because you don’t have the time with these delicious, homemade English muffin breakfast sandwiches. Make ‘em once and they can get you through two full weeks for less than $15. Or, double the recipe and they’ll last you all month. I call that #winning!
The most amazing thing about this recipe is that it’s super versatile. Sub out the Canadian bacon for another breakfast meat or meat alternative. Switch up the type of cheese, maybe used sliced instead of shredded. Toss in some cooked mushrooms and spinach to the egg mixture before cooking. The choice is yours!
English Muffin Breakfast Sandwiches
Combat those crazy mornings with these healthy drive-thru classics. Make and freeze ‘em once and they are ready to grab and go!
Prep Time: 10 minutes
Cook Time: 30 minutes
Makes 10 sandwiches
12 large eggs
1 cup milk (we used whole)
10 slices Canadian bacon
1 cup shredded cheddar cheese
10 English muffins
Salt & Pepper
Preheat the oven to 375˚F. Place one oven rack near the bottom and one oven rack near the top. Spray a 9”x13” baking pan with cooking spray and set aside.
Grab a mixing bowl and whisk together the eggs and milk. Season with salt and pepper.
Pour the egg mixture into the pan. Evenly spread the shredded cheese on top of the egg mixture. Place on the bottom rack in the oven. Bake for approximately 30 minutes. The eggs should be puffed, slightly golden brown and set in the middle. You can check by inserting a knife in the middle and it will come out clean if completely cooked. Cool.
While the eggs are cooking in the oven, grab a large frying pan and heat to medium on the stove. Spray with cooking spray and add the sliced Canadian bacon. Cook until slightly browned on each side, approximately 2 minutes per side. Transfer to a plate lined with a paper towel. Set aside.
Split the English muffins in half. Place the halves cut-side-up on a baking sheet and toast in the oven on the top rack until the edges are slightly browned. This takes approximately 5 minutes. You can also do this step using a toaster oven. Optional: Spread the English Muffins with butter prior to toasting in the oven or immediately after toasting in the toaster oven.
Grab a drinking glass about the same size as the English muffins (we used a juice glass) and cut 10 rounds out of the eggs. We used the leftover egg scraps to make extra sandwiches or you can serve them for breakfast that morning or re-purpose them for snacks or meals later in the week.
To assemble the sandwiches: Cut 10 squares of aluminum foil large enough to wrap the sandwiches in and stack them together. Grab the bottom of an English muffin and place on the aluminum foil. Top with a cheesy egg round and a slice of Canadian Bacon. Finish by adding the muffin top. Wrap the sandwich tightly with the aluminum foil. Repeat the steps to assemble the remaining sandwiches.
Place the sandwiches in a freezer bag or container and label with the date and contents. Sandwiches will keep for up to 1 month frozen.
Instructions for reheating: Unwrap the frozen English muffin breakfast sandwich and wrap fully in a paper towel, then place on a microwave-safe plate. Microwave on high for 1 – 1:30 minutes or until the egg is warmed through.