How to Make Freezer-Friendly Bacon and Sausage Breakfast Sandwiches
Preparing and freezing meals in advance will take your cooking game to a whole new level. That’s why these freezer-friendly bacon and sausage breakfast sandwiches are the perfect solution to hectic mornings!

Spend time prepping these sandwiches one day and you can eat them for weeks to come making your mornings a breeze. Just pull one out of the freezer, reheat, and you’ll be on your way!

You can even enlist your kids to help make these and create an assembly line right in your kitchen – though it would probably be best to not let them handle any raw meats.

Best of all, these sandwiches are completely customizable. Use your favorite type of sliced cheese and brand of muffins. If you’re not a fan of bacon or sausage, feel free to substitute for whatever breakfast meat you prefer! Here’s how to make these freezer sausage and bacon breakfast sandwiches…
Freezer-Friendly Bacon and Sausage Breakfast Sandwiches
Course: BreakfastDifficulty: Easy6
servings20
minutes20
minutes40
minutesIngredients
6 English muffins, cut in half
6 large eggs
3 slices of bacon, cut in half
3 sausage patties
6 slices of Gouda cheese
Salt and pepper, to taste
Butter or cooking spray (for greasing the pan)
Directions
- COOK BACON + SAUSAGE
- In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels. Set aside.
- In the same skillet, cook the sausage patties until fully cooked. Remove and drain on paper towels. Set aside.
- COOK THE EGGS
- Heat a small non-stick pan or a pan with 4 egg rings over medium heat and lightly grease with butter or cooking spray.
- Crack an egg into each circle. Season with salt and pepper.
- Cook until the whites are set and the yolk is cooked to your preference, about 3-4 minutes. If you prefer firmer yolks, flip the eggs and cook for an additional 1-2 minutes.
- ASSEMBLE SANDWICHES
- Place the bottom half of each English muffin on a clean surface.
- Place a slice of cheese on each muffin half.
- For 3 sandwiches, top with a cooked egg and two halves of bacon.
- For the other 3 sandwiches, top with a cooked egg and a sausage patty.
- Cover with the top half of the English muffin – let cool for 10 minutes before wrapping.
- WRAP + FREEZE
- Wrap each assembled sandwich in parchment paper.
- Place the wrapped sandwiches in a large Ziploc bag or airtight container.
- Store in the freezer for up to 3 months.
- REHEAT + ENJOY
- To reheat, unwrap the sandwich from the parchment paper and wrap it in a paper towel.
Notes
- I found my pan for only at Marshall’s and I use it all the time!