Freezer-Friendly Bacon & Sausage Breakfast Sandwiches (Perfect for Busy Mornings)

Mornings at my house are… let’s just say lively. With three kids to get ready and everyone heading in different directions, breakfast can easily become an afterthought. That’s why I started making these freezer-friendly bacon and sausage breakfast sandwiches – they’ve truly been a lifesaver. They’re hearty, satisfying, and best of all, I can pull one out and reheat it in just a couple minutes.

I like to do a double batch on the weekends when things aren’t so rushed. We’ll enjoy a few fresh, and then I wrap the rest up and stash them in the freezer. The combination of gooey cheese, crispy bacon, and savory sausage all tucked into a toasted English muffin is just too good. The eggs are cooked just right – not too runny, not too firm – and they hold up surprisingly well after freezing.

Honestly, I don’t know why I didn’t start doing this sooner. It’s such a simple way to bring some calm to our crazy mornings. And the kids love choosing which one they want – bacon or sausage – so there’s no complaining at the breakfast table (well… less complaining, anyway). If your mornings are anything like ours, I think you’ll love having a stash of these ready to go too.

Ingredients

• 6 English muffins, cut in half – I like to toast these just a bit before assembling – it gives the sandwich a nice texture and helps them hold up after freezing.

• 6 large eggs – These get cooked in egg rings to keep them perfectly round and sandwich-ready.

• 3 slices of bacon, cut in half – A little bacon goes a long way – two crispy halves per sandwich is just the right amount.

• 3 sausage patties – I use classic breakfast sausage here, but feel free to swap in turkey sausage if you prefer.

• 6 slices of cheese (I used Gouda) – Gouda melts beautifully and adds a touch of smokiness, but cheddar or Swiss work great too.

• Salt and pepper, to taste – Just a pinch on the eggs while they cook helps bring all the flavors together.

• Butter or cooking spray (for greasing the pan) – A quick spritz keeps the eggs from sticking and makes cleanup easier too.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels, then set aside.

2. In the same skillet, cook the sausage patties until fully cooked. Remove and drain on paper towels, then set aside.

3. Heat a small non-stick pan or a pan with 4 egg rings over medium heat and lightly grease with butter or cooking spray.

4. Crack an egg into each ring and season with salt and pepper.

5. Cook until the whites are set and the yolks are cooked to your liking, about 3–4 minutes. For firmer yolks, flip and cook for an additional 1–2 minutes.

6. Remove the eggs from the pan and let cool slightly.

7. Place the bottom half of each English muffin on a clean surface.

8. Place a slice of cheese on each muffin bottom.

9. For 3 sandwiches, add a cooked egg and two halves of bacon.

10. For the remaining 3 sandwiches, add a cooked egg and a sausage patty.

11. Cover each with the top half of the English muffin.

12. Wrap each assembled sandwich in parchment paper.

13. Place the wrapped sandwiches in a large Ziploc bag or airtight container.

14. Store in the freezer for up to 3 months.

15. To reheat, unwrap the sandwich from the parchment and wrap it in a paper towel.

16. Microwave on high for 1–2 minutes, or until heated through.

17. Alternatively, reheat in a preheated 350°F (175°C) oven for about 20 minutes, or until warmed through.

Top Tips

• Use egg rings for a perfect fit.
  Cooking your eggs in rings makes them the same size as the English muffins, which helps everything stack up neatly (and no slipping eggs!).

• Let everything cool before assembling.
  If the ingredients are too warm when you wrap them up, they’ll create steam – and nobody wants soggy sandwiches.

• Wrap tightly to prevent freezer burn.
  A layer of parchment paper followed by foil or a sealed freezer bag helps lock in freshness.

• Label with the date.
  These can last up to 3 months in the freezer, but it’s easy to forget when you made them – so a quick label saves the guesswork.

• Customize for picky eaters.
  Mix and match – add spinach, use different cheeses, or go all bacon or all sausage depending on your crew’s favorites.

• Reheat low and slow if you have time.
  The microwave works in a pinch, but the oven or toaster oven gives the muffin a crispier texture.

• Double the batch.
  Since you’re already cooking, make extras and thank yourself later when weekday chaos hits.