These freezer-ready breakfast sandwiches combine turkey sausage, eggs, and cheese on English muffins for a protein-packed, budget-friendly meal prep option. Assemble ahead and freeze for grab-and-go mornings.
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Slice the English muffins in half and lay the bottom halves on a baking sheet.
Place a cooked turkey sausage patty on each English muffin bottom.
In a bowl, crack the eggs. Add a splash of milk, salt, and pepper, then whisk to combine.
Cook the egg mixture in a non-stick pan, forming a large, flat omelet.
Once cooked, use a round cookie cutter or the rim of a glass to cut out circular egg patties.
Place one egg patty on top of each sausage patty.
Lay half a slice of cheese on top of each egg patty.
Place the top half of the English muffins on to complete the sandwiches.
Individually wrap each sandwich tightly in plastic wrap.
Store the wrapped sandwiches in a large freezer-safe bag and place in the freezer.
To reheat, unwrap a frozen sandwich and heat in the microwave or air fryer until warmed through.
Wrap assembled sandwiches individually in foil or plastic wrap and freeze up to 1 month. Reheat from frozen in the microwave (1–2 minutes) or oven (10–15 minutes at 350°F) until heated through.
Assemble and freeze up to 1 month ahead. Wrap individually in foil or plastic wrap before freezing for easy grab-and-go access.
Unwrap and microwave for 1–2 minutes, or wrap in foil and warm in a 350°F oven for 10–15 minutes until heated through.
Yes, the recipe includes optional egg whites as a lighter substitute. Use about 2 egg whites per whole egg.
Cheddar and provolone freeze well. Avoid soft cheeses like fresh mozzarella, which can become watery when thawed.
Yes, scale proportionally. For example, double all ingredients to make 20 sandwiches using 20 muffins, 20 sausage patties, and 10 eggs.
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