The Easiest Freezer-Friendly Bacon and Sausage Breakfast Sandwiches
Evenings can feel chaotic—especially when you’re tired and just trying to get everyone settled. But a calm, consistent bedtime routine can make the whole night smoother for everyone. It doesn’t have to be complicated. With a few simple shifts, you can turn bedtime into something you actually look forward to.
Prep a batch of these sandwiches once, and breakfast is covered for weeks. Just grab one from the freezer, heat it up, and head out the door. It’s quick, easy, and way cheaper than stopping for fast food. Plus, you’ll always have something ready on even the busiest mornings.
Get the kids involved and turn it into a mini assembly line—just keep them away from the raw meat. Let them add cheese, wrap sandwiches, or label freezer bags. It makes the prep go faster and gives them a fun job to do.
Got it — here’s a cleaner version without that phrase:
These sandwiches are easy to customize. Use your favorite cheese, your go-to muffins, and swap in any breakfast meat you like. Make them your own and stock the freezer with a mix you’ll actually look forward to eating. Here’s how to make them.
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!
