Freezer Breakfast Sandwiches
Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!
Breakfast is the most important meal of the day, but who really has the time to make breakfast?
When I was working a full-time 9-5 office gig, I barely had time to shower before I ran out the door to sit in the usual 1-hr commute.
That’s when I’d munching on some dry cereal. It never really hit the spot, and I was always counting down the seconds until my lunch break, all the while my stomach was grumbling very loudly.
But now these breakfast sandwiches. Man, oh man. I could probably live off of these sandwiches for the rest of my life.
Just think of these as the healthy version of McDonalds McMuffins, except they taste 10000x better. Plus, you can make them ahead of time and pop them right into the freezer.
Now I was never the biggest fan of using the freezer until I made these. You wouldn’t believe how amazing these sandwiches still tasted after being frozen. It tasted the same as when they were first made!
Best of all, you can nuke these sandwiches between 1-2 minutes right in the microwave, no defrosting necessary. From there, you’ll have a piping hot, cheesy breakfast sandwich ready for you in the hectic morning.
With these, you’ll always have time for a hearty breakfast meal. Or if you’re like us, you’ll be munching on these for dinner with a side of tater tots and bacon!
Freezer Breakfast Sandwiches
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!
- 6 large eggs
- Kosher salt and freshly ground black pepper, to taste
- 6 English muffins, split
- 12 slices deli-sliced ham
- 6 slices cheddar cheese
- Preheat oven to 375 degrees. Lightly oil six 10-ounce ramekins or coat with nonstick spray and place onto a baking sheet.
- Add one egg to each ramekin, beating slightly; season with salt and pepper, to taste. Place into oven and bake until egg whites are cooked through, about 12-14 minutes.
- Place one egg over the muffin bottom. Top with 2 slices ham and 1 slice cheese, and then cover with another muffin top to create a sandwich. Repeat with remaining English muffins to make 6 sandwiches. Wrap tightly in plastic wrap and place in the freezer.
- To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely.
- Serve immediately.
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What a great idea! Love the organization, planning ahead, and having things tucked away in the freezer – nice! 🙂 And I love English muffins so much!
Maaan these look so tasty. I just had breakfast, but might have to have brunch too lol
Those English breakfast muffins look SO good! Love the filling as well, didn’t know egg froze well, but hey! You learn every day ^ ^ Enjoy your Sunday Missy! x
How would it affect the taste if the muffins are toasted? I, too, am always rushing to get out of the door every morning and this sure would help and be much healthier than skipping breakfast which I sometimes do!
Ella, feel free to prepare these to your desired preferences. I’ve had these both toasted and microwaved, and loved them both. The toasted version just takes a little bit longer though!
Can you toast the muffins before freeing?
Put the sandwich in the panini press instead of the microwave to heat. It heats the sandwich, melts the cheese and toasts the muffin slices.
Or the waffle iron.
Will be trying this soon.
What kind of ham do you recommend from the deli? My deli has quite a good selection: honey, smoked, boiled, etc. Thank you for this recipe; it looks great and healthy.
Kimberly, that really depends on personal preference. I personally love the HoneyBaked Ham selection.
How is the texture of the egg after being frozen and reheated? I’ve had problems with eggs being like sponges when they come out of the freezer. (I made a big batch of those breakfast egg cups that floated around Pinterest to freeze a while ago. I heated one up, took a bite, and all the water squished out of the egg, leaving a dry, eggy sponge. Ick.)
I didn’t find them to be spongy at all, but if you are not of fan of reheated frozen eggs, then this recipe may not be suited for you.
Do you have any other ideas if one doesn’t own ramekins? Would a muffin pan work?
A muffin pan would work, but the diameter of the egg rounds would be a lot smaller than the English muffins.
Use a large muffin tin! The one that’s a 6-pack. I’m excited to know I can freeze these.
You could use tuna cans also.
Use a jumbo muffin pan – the eggs are the perfect size for the English muffins (or bagel sandwiches)!!
I use a muffin top / whoopin pie pan and bake my preferred toppings ( meat and veggies etc.) in the egg mixture. There are different sizes to choose from. I have the larger one which makes the baked egg slightly larger in circumference to the muffin. I tried assembling the sandwiches and freezing, but over time it evolved into just freezing the egg “patty” then when ready to eat just defrosting the egg while I toast the muffin and add cheese.
You can also cook the eggs in the microwave for 1 minute in any dish of the right diameter (such as a wide mug). If the mug is lightly greased, each egg will slide right out and be perfectly cooked, in less time it would take to heat the oven.
I tried cooking the eggs in the microwave today and it worked out beautifully. I only have 2 ramekins, perfect for making one sandwich for me and one for my husband in the morning.
I slice the English muffins, or croissants if I have them, and throw them in the toaster oven on the toast setting. Then I throw two frozen turkey sausage patties or 2 slices of turkey bacon onto a plate in the microwave and cook for a few minutes according to the directions. Meanwhile, I put 1 egg (or the equivalent of egg whites) in each ramekin, add a splash of milk for fluffiness, dash of salt and pepper, and cook for about 45sec-1 min until just almost cooked through. Once the English muffins are toasted, I put one egg on each muffin bottom, top with 1/2 slice of cheddar, and nuke for about 30sec to get the cheese nice and melty. Finally, I top with the bacon/sausage and other half of the English muffin and done! The whole process takes basically only as long as it takes to toast an English muffin.
Fantastic idea! One question, how many days these sandwiches may be stores in the freezer?
These should keep in the freezer for at least 1 month.
I love freezer breakfast sandwiches! I used to make them a lot. What I really love about your recipe is how you use ramekins to cook the eggs! Genius! Thanks for sharing. 🙂
Adding these to my must-try soon list! So awesome!
You have no idea how grateful I am for this recipe. I would never have thought you could do this!! I am unable to move very well in the mornings so breakfast is usually a coffee and about 12 prescription tablets. I will also be so glad of these when we are caravaning, for a quick brekkie before we leave in the mornings or a quick meal when we stop at night. This will save us heaps from not buying take away plus the health benefits.
Such a great breakfast to have on hand, ready to go in the freezer. I love it.
I love this idea! Have you tried toasting a sandwich on a panini press or George foreman? The idea just popped in my head 🙂
I actually haven’t but that sounds amazing!
I love the idea however I really prefer my english muffins toasted, do you think it would work toasting the muffins before freezing? Sounds like a great fix for a college student!
Yes, you can certainly toast the muffins prior to freezing.
How else would you reheat these without a microwave?
You can use a convection oven, although that would take about 20-25 minutes to reheat.
These are amazingly easy and delicious! Let me add my tips: deli turkey is tasty if you don’t have ham, I think “real” cheese would be better then processed slices, they melted a little too much, I will try cheddar next time. I toasted muffins on a tray in the oven about 5 minutes, perfect. And my best tip: I did not have Ramekins, but I did have a muffin top pan which worked perfect! I scrambled the eggs in a bowl and then divided the eggs into the muffin top pan. Perfect!
OMG love this idea! I will try these for my daughter. Thanks!
These are perfect! I have 24 hungry swimmers that I need to feed next week for breakfast. I’ll be making these over the weekend and heating them before serving. Thanks for the great recipe idea.
Thank you, thank you! Made these for my husband to grab as he runs out the door for work. He heats them up in the office microwave and is the envy of his co-workers! For a change-up from ham I cut slices off a pork sausage roll and formed them into flattened patties, 2 slices per patty, browned them until cooked through and used slices of longhorn Colby cheese in place of the cheddar. It’s a little more work but well worth it. Everything freezes and reheats beautifully. What a great idea!!
Question, are you waiting for the eggs to cool? Or assembling and freezing pronto? I ask because then won’t the cheese pre-melt and the plastic wrap melt?
Not necessarily – the eggs will cool down as you assemble everything, and they won’t be that hot to melt the cheese and plastic wrap.
Hi! Do you have any idea if you can use precooked sausage patties? Thanks so much.
Yes, that should work just fine!
You know, in the time it takes to toast an English muffin you can fry an egg. We make these “fresh” all the time.
Even though it takes the same time to fry an egg, there’s actually a little more to it. There’s another dirty pan to clean, and the assembly alone takes a few extra minutes, minutes that are not really available in the mornings when you’re working 40-50 hrs a week. That’s the beauty of these breakfast sandwiches – all you have to do is pop these babies in the microwave and that’s it!
Amen sister. Mornings make me feel like a drill sergeant. This would save time, energy, and aggravation. No debates, no cajoling, just ‘hey, let’s have home McMuffins!’ end of story. Can. Not. Wait.
I made a test batch of these following the recipe exactly. My two teenage boys ate 6 sandwich in two days. So just made a batch of 28. Made a few changes to suit their taste: toasted muffins, used Canadian bacon and I used a mini tartlet pan for the eggs. The tartlet pan produced the perfect size eggs. Thank you so much for a great recipe.
I’m making these right now! Eggs are in the oven. I was so excited as soon as I saw this recipe! I’m always having to eat my breakfast on the go and these look like they’re going to be so good!
So excited to make these- I know the barely having time to run-shower-get ready before getting to class at 7:30(what can I say, I like to sleep!). However, I don’t have any Ramekins, and and as college student, don’t really have the budget to buy them. Could I make thick omelets or scrambled eggs and substitute those? Would it work?
P.S.(You are a lifesaver!)
Kate, I’ve had readers comment that they’ve used muffin pans for the eggs with great results!
I use silicone egg molds. They are the perfect size. Got a set of 3 on Amazon for about $8. Took me about 15 minutes to make 12 egg rounds using 3 molds. Used a 9×13 electric skillet. Whisked the eggs. Used a not quite full 1/3 C measuring cup to fill the molds. Let them set so they wouldn’t run when I took the ring off. Flipped them to cook the top for just a few seconds. Then let them cool in the freezer in a single layer.
Excited to try these!
These look awesome! I am planning on stocking my freezer with these this weekend. I’m always looking for quick and easy breakfast ideas that my husband can pop in the microwave while he is getting ready in the morning, and then grab and go! If you have any other quick breakfast ideas, please share!
I should have added this to my reply yesterday, but I didn’t think of it until now. To save time, you could just wrap a paper towel around the sandwiches instead of the plastic wrap and then place all the wrapped sandwiches in the freezer bag. That way it’s 100% ready to pop in the microwave in the morning and one less step. (I know, what’s one extra little step? Well, it makes a world of difference when you are running late or trying to sneak in a few extra minutes of sleep.) Since the sandwiches will be good for about a month in the freezer you aren’t really storing long term and it should be fine. I have done this method (paper towel, no plastic wrap) when I make breakfast burritos and never had any problems. 🙂 I am assuming these would be no different.
Great idea, just made a batch to freeze! I used Canadian bacon instead of ham (it’s what we had on hand) should be good… can’t wait to try them
Has anyone tried this with egg beaters instead of eggs?
I ran across this article because someone posted on Facebook about making 2 weeks worth of breakfast sandwiches and I was trying to understand why a person would do that. (I’m a firm believer in the breakfast ritual), so I google’d “Breakfast Sandwich” and you were on the 2nd page.
I was confused by this article. I don’t actually understand how it’s more healthy than an Egg McMuffin… I went to MyFitnessPal and plugged in your ingredients to compare and it has more calories, more fat, and more sodium. (370 calories per sandwich vs 300).
Home made does not imply “more healthy”. I have no doubt in my mind that these taste better than the McD’s version and are likely more affordable, but there isn’t anything about them that would make them more healthy.
Tristan, thank your for your feedback, but just because this homemade version has higher calories doesn’t necessarily mean that this is not healthier than the McDonald’s version. Also, the numbers plugged in from MyFitnessPal should be taken with a grain of salt as these numbers are not provided by registered dietitians.
I should also mention that upon further research, I’ve found a great article discussing the 50 mystery ingredients in McDonald’s egg mcmuffin. So I find that it’s best to skip the extra, unnecessary downright disturbing ingredients and try making this right at home with fresh ingredients. That way, you know exactly what’s going into your breakfast. Plus, those extra 70 calories may just save your life 🙂
Those ‘mystery ingredients’ in that article are the same ingredients in Thomas’ English muffin. From azidocarbamides, calcium proprionate, to dyglyerides – even the whole wheat ones (with added DATEM) are seemingly worse than the McDonalds version. That even surprised me looking it up. And the rest of the article names the mystery ingredients like ‘cheese’ ‘eggs’ and ‘pork’ and calls them mystery because you don’t know how the chickens and cows were raised ?! Just a point that it’s more of a bias against MCD when in reality it’s not any worse than what’s on most grocery shelves (non organic).
So, you eat at McDonalds pretty regularly huh? I know, I know. Hard habit to break. However, When I made these at Home, I use organic, free range eggs bought from the farmers market, organic english muffins(no preservatives or ingredients you can’t pronounce), fresh from market deli ham(again free from preservatives, added sugars or dyes) and cheese bought local. McDonalds could NEVER make this sandwich, i guarantee you that…if you don’t like the idea of this FREE recipe. YOU DONT HAVE TO MAKE IT.
I have been making breakfast sanwitches like these for years. i use a 4 place muffin top pan with the holes measurein about 3.5 inches. I put 5 egs with a little water and a fork full of sour cream in a 2 cup measuring cup and wip them till smooth. pour them into the pan that i have sprayed with cooking spray add some macormicks smoky bits and bake for 12 minnets at 350 deg. I don’t freeze the sandwith i just acemble fresh on a toasted english muffin or a bagle. with a pre cook sausage patty and a slice or 2 of cheese. place sausage patty in microwave for 30 seconds the add eggpatty to same plate and cook another minnet. i store egg patties in a ziplock bag in the refrigerator
I’ve made these two weeks in a row and they are so delicious. My husband is a huge fan too. I am having a little trouble with the cheese. First time I used American Cheese and it melted all over the place in the microwave. Last week I bought a block of sharp cheddar and sliced it myself and it still melted. Is there a slice thickness that is best/ or type of cheese? Thanks for the tips in advance.
I love using Trader Joe’s deli-sliced cheese. They are super thick so it doesn’t spread too much in the microwave. Hope that helps!
Can I use cooked bacon instead of ham?
Thanks for sharing this with us. My husband and I have done this sort of thing for years. We have all the ingredients ready and packed instead of pre-assembled. He doesn’t like frozen so we make just a few and put them in the fridge. We vary the ingredients by the foods that we have a preference for that week.
If anyone is concerned about healthy/unhealthy, substitute your desired ingredients. Recipes are a base and can be adjusted to your personal preferences.
Can I refrigerate instead of freeze if I plan on eating the 6 I made by the end of that week? Or do I have to freeze? I made my eggs on a pan with a egg circle gadget. I make 3 yolky eggs, and 3 how you did with the ramkins.
I honestly cannot say if this will be okay for an entire week. I recommend staying on the safe side and freezing them accordingly.
Did you toast the english muffins before making and freezing?
Kaylea, I didn’t really find the need to toast them prior to freezing so it’s really up to you!
I buy several versions of these from a couple of different brands and like them but I want to make my own to save a little money. Thanks for showing me how to fix the eggs, my one major hurdle!
The national brands have versions with turkey sausage, Canadian bacon, bacon and just egg whites and veggies. To heat in microwave you might try a combination of defrosting (50% for 1:30) and then 100% (1 min). Overheating can make the English muffin a little tough and chewy but if you figure out the right combination they are great eat & run breakfast items!
This was yummy! I put egg whites in a muffin tin and stuffed with fresh spinach, once that was done I assembled that with white american cheese and honey ham. They are so good!
I just stopped buying frozen breakfast sandwiches because the price kept going up and I got very expensive and happened to find this article. Thanks for this amazing idea! I just made my first batch and I used fully cooked turkey sausage instead of ham. They turned out amazing. I’m so happy I can go back to not using all my pans first thing in the morning trying to cook breakfast!
Can i ask if i can use wholemeal bread instead and would it be okay to pack them 6 days and place them in the fridge instead of freezer? Cause i’m currently wrapping all the ingredients for a week and place them in the fridge and put them all tgt one day before everyday (which does not include eggs since i’m not sure if i can put them in the cold).
Serene, as I am not an expert on food safety, I cannot answer with certainty if these will last 6 days in the fridge. Please use your best judgment.
I’m also wondering about refrigerating. I’m making just 2 today for my husband to eat tomorrow morning to see if he even likes them before I make a big batch to freeze. So is it ok to refrigerate just overnight or does the freezing add something to the integrity of the reheated product? Also would it be better (providing hubby approves and I do make a batch to freeze) if I leave off the cheese before freezing and he can just add it when he wants it before or after he reheats the sandwich? Just want to make sure the egg gets fully reheated and the cheese does not melt completely away. Sorry if Ive complicated things lol, I’m a terrible over analyzer!
It should be fine to fridge overnight but it’s really best to do what is most comfortable for you. As for the cheese – again, that’s completely up to you. You can freeze with or without, although I personally prefer to freeze with the cheese to make things a little bit easier.
Do you happen to know what size ramekin you used? They vary from 3-8oz.
I used a ramekin with a 3.5-inch diameter.
Has anyone tried biscuits instead of English muffins? We prefer biscuit sandwiches, but I’m not sure how well they’d freeze and reheat homemade. The kind from the store heat in about a minute. Thanks
I made a batch of these because I’m having foot surgery in a few days and need food that I’ll be able to just throw in the microwave. They are fantastic!! My breakfasts are forever better!! And not only do these taste good, but they are surprisingly filling! My only comment would be to not use American Cheese (that’s what I used) because when you microwave it, it melts all over the place. Other than that, wonderful. Thank you so much for sharing this!
Excellent! I didn’t happen to just have six large ramekins, but a muffin tray works just as well, provided that the holes are wide enough. Great idea; thanks!
Do you have a link for a ramekin you can suggest? I have been looking at them on amazon and can’t tell what size would be ideal for this. I love the idea of using them and want to try ordering some.
I LOVE TO MAKE THESE TOO.
I LOVE USING FROZEN MAPLE PANCAKES, WAFFLES, BAGELS & BISCUITS…I ADD TURKEY SAUSAGE PATTIES, TURKEY BACON, CANADIAN BACON & SPICY BREADED CHICKEN PATTIES AND HOMEMADE SALMON PATTIES..
I ALSO MAKE SOUTH WESTERN OMELETS USING EGG WHITES-PEPPERS & ONION WITH CHEESE, PHILLY CHEESE STEAK WITH PEPPERS,ONIONS & MUSHROOMS, CHICKEN & WAFFLES WITH RANCH BUFFALO SAUCE, THE LIST GOES ON AND ON.
I LIVE ALONE AND MY KIDS ARE MARRIED & ON THEY’RE ON, SO THIS IS IDEAL FOR ME!! IF YOUR PRESSED FOR TIME, BUY YOUR MEATS ALREADY COOKED AND FROZEN, YOU CAN FIND SOME REALLY GOOD ONES AND JUST TWEAK THEM AS YOU LIKE…
GREAT POST BY THE WAY!
It calls for 16 slices of ham, but the directions make use of only 12….am I missing where the other 4 slices go?
Nope – the recipe should only call for 12 slices – thanks for letting me know!
I’m not normally the one to comment on pins I find off pinterest but I adore these sandwiches!
My husband takes one to work everyday and it stops hin from grabbing the cheap, nasty ones from the store (and it saves us money!)
We experimented with the last batch and used Jimmy Dean rolled sausage to make sausage ones and they turned out great!
We now have a constant supply of these in the freezer at all times.
I have not had luck making these. The egg, when reheated, has a very off texture (either rubbery or watery). I’ve tried reheating them in both the oven and the microwave with no luck.
Katy, how did you prepare the eggs when preparing these?
So happy to find this recipe. Our son is about 400 miles away working as a firefighter in a national forest. I’m going to make a grip load of these and take them up when we go visit! Just perfect! Thanks for yet another great recipe✌️
Can you cook the eggs in a muffing pan instead of the ramekins?
Yes, many readers here have used a muffin pan with successful results.
Linda. I make these all of the time and I make them lower fat. My hubby does not know the difference. Mine are also more economical than McD’s. I use 2oz turkey breakfast sausage, fry it, make eggs in oven while cooking sausage , toast muffins, assemble, wrap, freeze. As a working Mom and lifetime member of Weight Watchers these are a lifesaver for me on those rushed mornings!
If I use canadian bacon instead will I need to cook a minute before putting together?
Yes, it may be best to cook the Canadian bacon prior to assembling.
Can they Be baked wrapped in tinfoil to reheat?
What a fantastic idea! Great for kids, too. Like most everyone, our family is always on the go. Perfect way to get some protein into your body first thing! Thanks1
What an awesome idea! Love it! Do you happen to have the nutrition facts for 1 whole sandwich? (Still making these regardless )
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
I’ve tried these and really like them – one problem I’ve come across is my eggs puff up and the middle is hollow? Anyone else have this problem?
I’m going back to school in three weeks, and looking into some creative ideas for breakfast. I wouldn’t mind eating breakfast sandwiches for the rest of my life, since it’s so filling. I’m interested in making these sandwiches, but I do have some questions. I don’t have any ramekins to cook the eggs in the oven, so is it possible that I could use a muffin pan? Thank you!!
Yes, a muffin pan will work just fine.
Thank you so much for this recipie! I am a full time college student and work part time at 2 jobs and I always rush out the door without breakfast. I made these last night and had them this morning and they were amazing! I used whole wheat English muffins and I toasted them in the toaster before freezing and it was great! It’s a quick, efficient and healthier alternative then not having breakfasts or buying the ones filled with chemicals! Thank you again for the delicious breakfast! 🙂
Great idea. Will be making these, thank you!
I had no luck with this or other recipes for this breakfast sandwich. The eggs were hard even after 2 minutes in the microwave and then they dripped a lot of liquid from egg. I followed the directions exactly. What did I do wrontg?
Liz, unfortunately, it is very difficult for me to pinpoint what went wrong. The eggs certainly should not be hard and there shouldn’t be too much moisture within the sandwiches either. Were they wrapped tightly in plastic wrap?
Unfortunately, these never turn out for me. They do not reheat well, not in the microwave or the oven. It’s worth it for me to just make them fresh when I want them in the morning. They only take about 5 minutes!
I have made these many times over the last 2 months. They are delicious. I keep them in the fridge and throw them in my lunch bag to take to work. I only heat them up about 30 secs once I’m at work, and they are perfect. Not rubbery or watery. Here is the problem I have: No matter what I do, my eggs stick to the pan. I’m using a non-stick tart pan. I’ve used butter spray, butter, Pam, olive oil and nothing at all, but they stick every time. What am I doing wrong? Note: I scramble the eggs before putting them in the pan, because my husband prefers them this way. Do you have any idea why this is happening?
I am not entirely sure but it may be the texture of the scrambled eggs that is causing it to stick.
The first couple of times I didn’t scramble them and they still stuck. I’m stumped!
Did u heat the pan and butter/oil before adding eggs? My experience has been eggs stick when the pan hasn’t been properly preheated.
Ok, I’ve made these a handful of times with a variety of different meats… The problem I am running into with reheating is…. Everything overheats and the egg is still frozen. My husband and I have tried building the sandwiches different to see if it helps with no solution. I’ve decided to just start making the eggs and freezing… Then building the sandwiches fresh and using the toaster oven after microwaving the egg separately. Not sure what we are doing wrong. Any suggestions? Or anyone else run into the the same issue?
Hi. What size are the ramekins you used? I see Amazon has done for 3″(3oz) and some for 3.5″(4oz). I would love it to fit the sandwich near perfect like yours. Thanks.
Nichole, I recommend using the 3″ ramekins.
Kudos to you for this super clever little breakfast idea. Notes taken!
Do you think these would heat up nicely in a toaster oven? Thanks and your photos are amazing!
Yes! My husband always loves to use the toaster oven – it just takes a little bit longer!
Thanks so much for this. I started my New Years resolution and made a double batch of these today. I added some frozen spinach and chives to the eggs. I don’t have ramekins so instead I just poured it into a 12″ x 8″ cookie sheet and cut it into 12 squares. I opened up the muffins and put them face up on a cookie sheet under a broiler for a couple of minutes to toast them all at once (I did have to do two batches for all 12). Canadian bacon was on sale so I used it and broiled it as well. I used Swiss cheese slices. I made some mock hollandaise sauce and put it into a tiny salad dressing container to take to work to dip as I eat the sandwich.
I love variety and I don’t want to get bored so next time I think I’m going to try sausage patties, bell peppers and/or onions in the eggs and pepper jack cheese.
Thank you so much for this recipe. My hubby is a workout fanatic and has to be at work at 6am after the gym. The cereal and poptarts I’ve been getting him haven’t been cutting it, and there’s no way I’m getting up at 4 am to make sure he gets some protein. You’re making me look like a super wife!
Yay! Thanks for the recipe!
I improvised a bit:
For the meat- cooked bacon in the oven
For the egg- made a thick omelet (with carmelized onion and spinach) & cut it into 6 wedges
For the Cheese- used shredded mozzarella
Also, I toasted the english muffins.
Granola bars just don’t cut it in the morning and cereal can’t be eaten on the go so these are great! Can’t wait to try out more variations of this recipe.
Thank you so much for sharing!
I got a bag of 10 English muffins free at my grocery store this week so I decided to make these. Tip on cooking the eggs: I beat 9 eggs with salt and pepper and buttered my electric skillet, turned it on the lowest setting and put on the lid. When the top of the eggs were dry, I turned it off and slid the egg sheet onto foil, let cool, and cut them out with a circle cutter. I cut the cheese slices with the same cutter. (Which just so happened to be the same size as the muffins) . I used the scraps of egg and cheese to make breakfast burritos to freeze as well.
I have made variations of these with ham, sausage and Canadian bacon and my son has used turkey deli meat in his with whole wheat muffins since he’s a bit of a health nut. My hubby likes the sausage ones and I like the ham like yours or Canadian bacon variety and use just egg whites when I want to go extra healthy. I have just done the eggs in a frying pan like an omelette and “cut” them to fit the muffins. Never thought of doing it in ramekins in the oven! So that’ll make it easier for me. I have also thrown some veggies into the eggs, mushrooms, green onions, peppers or my personal favorite green chilies and garlic or even spinach for the extra vitamins/minerals. You can be creative with it. Anything you’d want in an omelette would work and reheat fairly well. Zucchini and yellow squash are sometimes nice add ins too. Basically anything I have on hand. Sometimes I’ll open it up after it is zapped in the microwave and throw a tomato slice on it too.
When I am traveling for business I usually have access to a refrigerator but not a freezer. How long do you think they would keep in a fridge?
As I am not an expert on food safety, I am not comfortable answering these questions. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
Made these last night and my husband and I each grabbed one this morning on our way out Delicious. So easy and so convenient. Healthier, Tastier, and Cheaper then the drive-thru! I will continue to have these stocked in my freezer. Thank you for sharing.
What a great idea! I love it! I’m sharing it with my readers today. Thanks for a delicious recipe!
Hi there, these look great!! Do you happen to know what the calorie value for each sandwich would be please?
I would love to have these all the time but not sure all that bread would be too good for me!
The nutritional information is listed below the recipe. 🙂
Oh gosh yes – so sorry I should have had a better look! Thank you 🙂
Would these also work with wholemeal english muffins?
I just made these last night (and yeah they rock!). I used the Thomas original whole grain english muffins and everything is perfect.
Greetings & Thanks for this terrific recipe. I’m gonna try these for next week’s fast breakfast . One question: 1) We don’t microwave so how long in an oven at what temp?
Thanks in advance
You can use a convection oven, although that would take about 20-25 minutes to reheat.
This recipe was great, but I had one problem. My eggs were green the next day. I used a silicone baking pan and wrapped the sandwiches tightly with Glad Press ‘n Seal wrap and putting them right in the freezer overnight. I removed them and put them in an insulated lunchbox for my 15 minute commute, went to heat one up an hour later and the egg was green. Any ideas as to what I might have done wrong or what might have happened?
Oh no – what a bummer! That sometimes happens when eggs have been cooked for too long or at too high a temperature.
Has anyone tried using these for camping? What were the methods you used for heating? Foil and fire pit? Grill? Thanks so much in advance!
I LOVE this but every time I hear it up the English muffins are so hard! Any way to remedy this?! I’ve tried different heating times but then it’s not heated thoroughly 🙁 please help because this is such a great idea!!
I find that reheating in the oven is best! 🙂
I made these and they were so easy! I made for an upcoming “camping” trip!