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Make ahead breakfast sandwiches are the best way to get ahead of the breakfast rush! Will you make yours with bacon or sausage?

Make ahead breakfast sandwiches are a must in our house! With 5 kids and two working parents, sometimes you just need an easy option. These are quick to make and freeze beautifully! If you love simple breakfast ideas try our baked pumpkin oatmeal, or egg casserole recipe!

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Breakfast sandwiches

Breakfast sandwich ingredients

Buns – I used english muffins in my example, but you could use bagels, sweet potato rounds, or even tortillas!
Cheese – I love a slice of American, but pick your favorite!
Eggs – We typically cook ours scrambled on a sheet pan, but you could also do fried or poached eggs.
Bacon – I love super crispy bacon made in the oven.
Sausage – You can typically find fully cooked sausage patties in the freezer section of your market.

Make Ahead Breakfast Sandwiches, Directions:

⭐ First, if you’re using your bacon, cook it starting in a cold oven.

⭐ Then, while the oven is coming to temperature, give your eggs a whir in the blender, and pour into a parchment lined baking pan.

⭐ Next, put the eggs in with the bacon and cook until done to your liking. Remove from the oven and slice into squares.

⭐ Then, when the bacon is done , assemble your sandwiches and wrap in tin foil.

⭐ Finally, store in the fridge for up to a week or in the freezer for a few months. Reheat in the microwave (without foil) or toaster oven.

Preparation

These sandwiches are so easy and incredibly versatile. Making for a vegetarian? Skip the meat and add peppers to your eggs. Making for a grain-free eater? Sub the bread for Sweet Potato Rounds. There’s just no limit to the variations!

Storage

You can stash these breakfast sandwiches in the fridge all week, or make enough for a month (or two!) and keep them in the deep freeze. Heat up in the microwave or toaster oven, grab your coffee, and off you go!

Lots more breakfast recipes to love!

More great sandwich recipes!

Tools we love

Bakers half sheet – It’s cool, we only have about six of these bakers half sheets because they’re good for absolutely everything. Cookies? Yes! Steak? Yes! Cake? Oh yeh! Roasted veggies? Uhhhh huh!
Oil mister – This is the perfect gift for folks who want to make sure they know exactly what they’re spraying on their pans. We like to put olive oil in ours, but you could use anything from vegetable oil, grapeseed oil, avocado oil, or whatever you like! Just pump the top a few times and it sprays a fine mist of the oil you chose.
Stick blender – Possibly the most used gadget in my entire kitchen. The key to making a hand blender useful versus a giant pain in the butt is to rinse it immediately after using. That way you’re never trying to get crusty dried goop out from under the blades.

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How to prepare make ahead breakfast sandwiches

Make Ahead Breakfast Sandwiches

Created by: April Woods

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Make ahead breakfast sandwiches are the best way to get ahead of the breakfast rush!

Save this recipe! Enter your email below and we'll shoot it straight to ya!

By submitting your email you consent to receive email from this site.

Ingredients

▢ everything is optional!
▢ buns I used english muffins in my example, but you could use bagels, sweet potato rounds, or even tortillas!
▢ cheese I used American, but pick your favorite!
▢ eggs I generally use one egg per sandwich
▢ bacon I generally use 1/2 piece per sandwich
▢ sausage I used pre-cooked from the freezer section

Instructions

Lay your bacon pieces in a baking pan and place in a cold oven, set to 375 degrees.
While the oven is coming to temperature, give your eggs a whir in the blender (I added some whole milk to mine too), and pour them into a parchment lined baking pan.
Put the eggs in with the bacon and cook for 7 - 10 minutes, or until done to your liking. Remove from the oven and slice with a knife (or pizza cutter!)
When the bacon is done (about 30 minutes for super crispy), assemble your sandwiches and wrap in tin foil.
Store in the fridge for up to a week or in the freezer for a few months. Reheat in the microwave (without foil) or toaster oven.
And, ENJOY!