These Make-Ahead Breakfast Sandwiches layer fluffy baked eggs with melty cheddar and your choice of ham, bacon, or sausage on English muffins. The recipe makes a dozen at once to stock your fridge or freezer for a quick, protein-rich breakfast on busy mornings.
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I put these freezer-friendly breakfast sandwiches together for the first time just a few weeks ago and we loved them so much, I made them again the following week. Half went to my son and his family and we kept the other half here, and none of them lasted long!
These are so good and so easy to make, this is forever how I will make breakfast sandwiches.
- Light, tender eggs: Cottage cheese adds great flavor and a boost of protein, while creating the best light, tender texture in the simple baked egg layer. The eggs stay that way even after refrigerating and reheating.
- A dozen at once: The eggs bake all at once in a 13- x 9-inch baking dish and are easily cut into 12 portions. No cooking eggs one sandwich at a time!
- Perfect for meal prep: Make all 12 at once and refrigerate them for busy weekday mornings, or turn them into freezer breakfast sandwiches to keep on hand for longer storage.
- Easy to customize: Make them with ham, bacon, sausage, or a combination so everyone gets their favorite.
Ingredient Notes
- Egg mixture: Large eggs are blended with 2% cottage cheese to create a tender, fluffy egg layer with additional protein. I love Good Culture cottage cheese because the smaller curds and thick and creamy texture blend especially well with eggs.
- Breakfast meat: Choose thinly sliced deli ham, cooked bacon, or fully cooked breakfast sausage patties. My favorite is ham, but all three are great options.
- Cheese: Sliced cheddar gives these sandwiches classic breakfast flavor and melts beautifully. Colby Jack, Monterey Jack, or pepper Jack would also work well.
- English muffins: Use standard-size English muffins and there’s no need to toast them before assembling. They stay soft and tender when refrigerated or frozen and reheat beautifully. Regular or multigrain English muffins both work well and they would be delicious on Homemade English Muffins.
How to Make Make-Ahead Breakfast Sandwiches
- Mix: Combine the eggs and cottage cheese in a large bowl and beat with a hand mixer for about 2 minutes. The cottage cheese won’t completely disappear, but it should be evenly blended into the eggs.
- Bake: Pour the egg mixture into a greased 13- x 9-inch baking dish. Bake until the eggs are cooked through, slightly puffed, and just barely golden around the edges. Let cool for 5 minutes.
- Cut: Slice the egg layer in half crosswise, then slice each half in half again to create 4 rectangles. Cut each rectangle into thirds lengthwise to create 12 equal squares.
Valerie’s Tip
I recommend baking the eggs in a glass or ceramic baking dish rather than metal. The eggs bake more gently and evenly, helping them stay light and tender.
Assembling the Breakfast Sandwiches
- Add the egg: Arrange the bottom halves of the English muffins on a work surface and top each with an egg square.
- Add the cheese: Cut each slice of cheddar in half and arrange the halves in a crisscross pattern over the egg.
- Add the meat: Top with folded deli ham, bacon cut in half and arranged in a crisscross pattern, or a fully cooked breakfast sausage patty.
- Finish the sandwiches: Place the top halves of the English muffins over the filling to complete the sandwiches.
How to Store Breakfast Sandwiches
Allow the assembled sandwiches to cool completely before wrapping and storing.
Refrigerate: Wrap each sandwich individually in aluminum foil and place up to 6 sandwiches in a gallon-size zip-top storage bag. Refrigerate for up to 4 days.
Freeze: Wrap each sandwich tightly in aluminum foil, or parchment paper followed by foil for extra protection. Place up to 6 sandwiches in a gallon-size freezer bag, press out as much air as possible and freeze for up to 3 months.
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Make-Ahead Breakfast Sandwiches
Ingredients
- 12 large eggs
- 1½ cups 2% cottage cheese
- 12 thin slices deli ham, (about ½ pound) or 12 slices cooked bacon or 12 fully cooked breakfast sausage patties
- 12 slices cheddar cheese, (about 8 ounces)
- 12 English muffins
Instructions
- Preheat the oven to 350 degrees F. Coat a 13- x 9-inch glass or ceramic baking dish with nonstick cooking spray.
- In a large bowl, beat the eggs and cottage cheese with a hand mixer for about 2 minutes. The cottage cheese won’t completely disappear, but it will blend evenly into the eggs. Pour into the prepared baking dish. Pour the mixture into the prepared baking dish. Bake for about 22 to 25 minutes, or until the eggs are just barely golden around the edges, slightly puffed, and evenly cooked through. Let cool in the baking dish for 5 minutes.
- To cut 12 equal squares: Slice the egg layer in half crosswise, then slice each half in half again to create 4 rectangles. Cut each rectangle into thirds lengthwise to create 12 equal squares.
Assemble the Sandwiches
- Arrange the bottom halves of the English muffins on a work surface. Top each with an egg square. Cut each cheese slice in half and arrange the halves in a crisscross pattern over the egg. Fold a slice of deli ham in half and place it over the cheese. If using bacon, cut each slice in half and arrange the halves in a crisscross pattern over the cheese. If using sausage, top with a fully cooked breakfast sausage patty. Finish with the top halves of the English muffins.
To Refrigerate
- Allow the sandwiches to cool completely. Wrap each sandwich tightly in aluminum foil and place up to 6 sandwiches in a gallon-size zip-top storage bag. Refrigerate for up to 4 days.
To Freeze
- Allow the sandwiches to cool completely. Wrap each sandwich tightly in aluminum foil (or parchment paper followed by foil for extra protection) and place up to 6 sandwiches in a gallon-size freezer bag. Press out as much air as possible before sealing. Freeze for up to 3 months.
Reheating
- Microwave: Remove the foil and wrap the sandwich in a paper towel. Microwave a refrigerated sandwich for 50 to 60 seconds, or a frozen sandwich for 1½ to 2 minutes, until heated through. Let a frozen sandwich stand for 1 minute before serving.
- Oven or toaster oven: Leave the sandwich wrapped in foil and heat at 400 degrees F for 10 to 15 minutes if refrigerated, or about 30 minutes if frozen, until heated through. For a crispier English muffin, unwrap the sandwich for the last few minutes of heating.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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