Make these egg muffin breakfast sandwiches ahead of time, freeze them, and enjoy a hot breakfast on even the busiest mornings.
Mornings around here move fast. Between packing lunches, feeding the animals, and making sure everyone has clean socks (doesn't always happen buy hey...), there’s not a lot of time left for breakfast. That’s where these Egg Muffin Breakfast Sandwiches come in handy.
They’re warm, filling, and a perfect make ahead breakfast that have you skipping the drive-thru just because you can!
Why you'll love this recipe
- Easy grab-and-go breakfast - These homemade breakfast sandwiches are perfect for busy mornings. Just grab one from the fridge or freezer, pop it in the microwave, and you’re out the door. Portable breakfast - BOOM!
- Budget-friendly - Making your own “Egg McMuffin” sandwiches at home costs a fraction of what you’d spend at the golden arches.
- Freezer-friendly meal prep - These breakfast sandwiches freeze and reheat beautifully, so you can make a batch on Sunday and be set for the week.
- Customizable for everyone in the family. - From sausage to bacon and anything in between, everyone can have it their way.
Ingredients & Why They Matter
- Eggs – The star of the show! You’ll bake them so they hold that perfect, round shape that fits an English muffin just right.
- English muffins – Classic choice for these sandwiches. Try whole wheat, sourdough, or even everything-bagel muffins for a fun twist.
- Cheese – American cheese melts perfectly, but cheddar, Swiss, or pepper jack also work great.
- Breakfast meat – Canadian bacon, ham, cooked sausage patties, or crispy bacon—choose your favorite (or skip it for a vegetarian option).
- Salt & pepper – Simple seasoning keeps the eggs flavorful without overcomplicating things.
- Nonstick spray – Keeps those eggs from sticking so you can pop them right out of the pan.
Get my recipe for how to make the perfect baked eggs for sandwiches.
How to Make Egg Muffin Breakfast Sandwiches
- Step 1: Preheat oven to 350°F. Spray a muffin tin or whoopie-pie pan with nonstick spray.
Crack one egg into each cup, pierce the yolk, and season with salt and pepper.
Bake 13–17 minutes or until just set.
- Step 2: Cut English muffins in half. If you're eating these breakfast sandwiches right away, you can toast your muffins.
Otherwise, I don't find it's necessary.
- Step 3: Top each muffin half with slice of cheese and a cooked egg.
- Step 4: Add Canadian bacon or protein of choice.
- Step 5: Add Canadian bacon.
- Step 6: Serve now or save for later
Wrap each sandwich individually in parchment or plastic wrap.
Variations
- Protein Boost: Double the egg or use turkey sausage or ham.
- Kick It Up: Add pepper-jack cheese.
How to Reheat
- From the fridge: Microwave 30–45 seconds until hot and the cheese is melted.
- From frozen: Microwave 45 seconds, flip, then another 45–60 seconds—or pop in a toaster oven at 350°F for 10 minutes.
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Tip: For a crispier muffin sandwich, unwrap and reheat in the air fryer at 350°F for 3–4 minutes. Game changer!
How to Make Egg Muffin Sandwiches Ahead of Time (and Freeze Them)
If your mornings are anything like ours, they start before the sun’s up — and breakfast often becomes an afterthought. The good news? These sandwiches were practically made for meal prep.
Here’s how to make them ahead of time so you can enjoy a hot breakfast even on your busiest days.
Step 1: Cook and Cool
After baking your eggs and assembling the sandwiches, let them cool completely on the counter. This helps prevent steam (and soggy muffins) once they’re wrapped.
Step 2: Wrap for Freshness
Wrap each sandwich individually in parchment paper or plastic wrap. Then, place all the wrapped sandwiches in a labeled freezer-safe bag or airtight container.
Step 3: Freeze
Lay them flat in the freezer so they freeze evenly. Once solid, you can stack them to save space. They’ll keep best for up to 1 month, but I’ve eaten them happily at 6 weeks.
Farm Girl Tip
Label the bag with the date and “Egg Muffin Breakfast Sandwiches” so you know exactly what’s inside — and when you made them.
If using your freezer makes mealtime feel a little easier, be sure to browse my full collection of Freezer Meal Recipes for simple, real-life meal ideas.
More Make Ahead Breakfasts
Recipe
Egg Muffin Breakfast Sandwich Recipe
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Ingredients
- 6 large eggs
- Salt & pepper to taste
- 6 English muffins split and toasted
- 6 slices American cheese
- 6 slices Canadian bacon or ham or cooked sausage or bacon
- Nonstick cooking spray
Instructions
- Preheat oven to 350°F. Spray a muffin tin or whoopie-pie pan with nonstick spray. Crack one egg into each cup, pierce the yolk, and season with salt and pepper. Bake 13–17 minutes or until just set.
- Toast the English muffins if eating right away.
- Assemble: bottom muffin half with cheese, egg, Canadian bacon and the English muffin top.
- Serve immediately or wrap and store for later.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Susan Baldner says
If I pre-bake the eggs in the whoopie pie pan but want to make a fresh sandwich in the morning do I just nuke the cooked egg when I toast the English muffin?
Deanne Frieders says
Susan, first of all, I love that you called it "nuke" which is what my dad says and it cracks me up! Yes, you can pop them in the microwave - 10-15 seconds should do for the reheat. Enjoy!