These freezer-friendly breakfast sandwiches combine baked eggs, turkey bacon, and cheese on English muffins for a grab-and-go high-protein meal that reheats in minutes. Perfect for meal-prep Sundays when you want to eliminate morning cooking.
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Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Place greased egg rings on the prepared baking sheet and crack one egg into each ring.
Bake the eggs for 12-15 minutes, or until the whites are set and the yolks are cooked to your liking.
While the eggs are baking, split the English muffins using a fork and place them on another baking sheet. Toast in the oven for a few minutes until lightly golden.
Once all components are cooked, assemble the sandwiches. On the bottom half of an English muffin, layer a baked egg patty, two slices of cooked turkey bacon, a second egg patty, and a slice of American cheese.
Place the top half of the English muffin on top to complete the sandwich.
Wrap each sandwich individually in parchment paper.
Place the wrapped sandwiches in a large freezer-safe bag and store in the freezer.
To reheat, take a sandwich out the night before to thaw in the refrigerator. Microwave until hot, add jelly if desired, and enjoy.
Wrap assembled sandwiches individually in foil or store in freezer bags for up to 3 months. Reheat from frozen in the microwave (1–2 minutes) or oven (10 minutes at 350°F). Unassembled components keep in the fridge for up to 4 days.
Yes—wrap individually in foil or place in freezer bags after assembly. They keep for up to 3 months. Reheat in the microwave (1–2 minutes) or oven (10 minutes at 350°F).
Yes—substitute regular bacon, sausage patties, or Canadian bacon. Adjust cooking time based on the meat you choose.
Store assembled or unassembled sandwiches in an airtight container for up to 4 days in the refrigerator.
