The key to a smooth morning routine is prepping breakfast ahead of time—and these grab-and-go breakfast sandwiches are just the ticket. Whether you’re a seasoned meal prepper (this recipe makes six sandwiches in total) or just interested in dabbling, these tasty, freezer-friendly sandwiches are all the motivation we need to get out of bed. And it costs a whole lot less than the prepackaged stuff.
After assembling breakfast sandwiches, wrap them individually, first in parchment paper and then in foil. They can be kept in the fridge for up to 5 days and in the freezer for up to 6 months. To reheat, unwrap the foil and parchment paper.
- For the microwave: heat for 2 to 3 minutes until warmed through.
- For the oven or toaster oven: toast for 10 to 15 minutes at 400 degrees F until warmed through and English muffin is toasted.
Get the recipe for cheesy grab-and-go breakfast sandwiches:Print
- 1 tablespoon olive oil
- 8 eggs
- 2 tablespoons heavy cream
- 1 teaspoon kosher salt
- 10 cracks of freshly ground black pepper
- 1½ cups spinach
- 12 slices bacon or 6 breakfast patties
- 2 tablespoons unsalted butter, softened at room temperature
- 6 English muffins
- 6 slices cheddar cheese
- Preheat oven to 350 degrees F and grease a quarter sheet pan with olive oil. In a bowl, whisk together eggs, heavy cream, salt, and pepper. Toss in spinach and mix again. Pour egg mixture into the pan and bake for 17 to 20 minutes, rotating halfway through, until eggs are slightly puffed and set. Let cool for 10 minutes, then cut into six squares.
- Meanwhile, cook bacon or breakfast sausage and let cool. Cut bacon slices in half.
- To assemble breakfast sandwiches, spread butter onto each English muffin half. Add a square of egg onto the bottoms of each English muffin, then top each with bacon or a sausage patty, a slice of cheese, and the muffin tops.