Scratch made fluffy biscuits, sausage, eggs and cheese make up these delicious, make-ahead Freezer Breakfast Sandwiches. Make your busy mornings easier with these freezer friendly breakfast sandwiches.
With one kid in school and two little ones at home, our mornings are usually very busy. I love having easy, healthy breakfast options ready to go with no fussing involved. I keep a variety of items in my freezer, all made from scratch, for busy mornings.
We also like to keep overnight oats in the refrigerator for a quick, healthy breakfast that is ready to go. I think most of us try to steer clear of sugary cereals for breakfast every morning, and let’s face it, we don’t always have time to cook breakfast.
At least I don’t, between the kids, chickens, gardening and this blog, my mornings are pretty full as it is.
I like to spend one day making several different breakfast items for the freezer to help alleviate some of the morning stress. These Sausage Egg and Cheese Biscuits are easy to make and freeze very well. You probably keep all of the ingredients to make them in your kitchen.
How to Make Freezer Breakfast Sandwiches
Make the Biscuits – I start this recipe off with my Buttermilk Biscuits recipe. I double the recipe to get 10 sandwiches and I freeze the remaining biscuits plain. Of-course you can use your favorite biscuit recipe our store-bought biscuits for this recipe.
Cook the Sausage – While the biscuits are in the oven, I move to making the sausage patties and cooking them. Once they are done, I strain them on a paper towel lined plate.
Cook the Eggs – I like to make a simple omelet, flat (unfolded) then just cut it into pieces to fit all 10 sandwiches. You can do scrambled eggs if you want.
Assemble Sandwiches – Cut each biscuit in half, place a piece of sausage, some eggs and cheese, if using, on each bottom then place the tops back on.
Freeze – Allow to cool completely before wrapping and freezing.
Variations
- Ham, Egg and Cheese
- Bacon Egg and Cheese
- Plain Sausage Biscuits
- Sausage and cheese biscuits
- Egg whites instead of omelets
How to Freeze Breakfast Sandwiches
Allow to completely cool before wrapping in plastic wrap, parchment paper or foil. Place in a freezer bag or container and freeze for up to 4 months.
Alternatively, you can place them on a baking sheet, not touching, and place in the freezer. Once frozen remove from the baking sheet and place in your freezer bag or container.
eHow to Reheat Freezer Breakfast Sandwiches
Thaw overnight in the refrigerator before reheating. Remove wrapping, wrap a paper towel around the biscuit and reheat in the microwave at 30 second intervals.
If you wrapped in foil, you could place them in a 350° F oven for 15-20 minutes or until heated through.
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Freezer Breakfast Sandwiches
Scratch made fluffy biscuits, sausage, eggs and cheese make up these delicious, make-ahead Freezer Breakfast Sandwiches. Make your busy mornings easier with these freezer friendly breakfast sandwiches.
Ingredients
Biscuits
Instructions
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Buttermilk Biscuits
Preheat oven to 450° F. Line a baking sheet with parchment paper.
In a large bowl, mix together the dry ingredients. Using your fingers, rub the butter into the dry ingredients. Your mixture should look crumbly.
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Pour in your chilled buttermilk and mix gently with a wooden spoon. Just until the buttermilk is incorporated.
The mixture will be wet and sticky. This is what you want.
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Lightly dust your work surface, scrape the dough out of the bowl and place onto the floured work surface. Lightly dust the top of the dough with more flour.
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Begin gently patting the dough to flatten it into a rectangle. Then, using a bench scraper, fold the dough onto itself 4 times, patting it out gently to flatten in between folds. Flatten out to a 1-inch-thick.
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Cut out the biscuits and place onto a parchment line baking sheet. Place them where they are just touching. You can use your scraps, just be gentle while reshaping them.
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Place in the oven for 15 minutes or until the tops are golden brown. Brush with butter if desired.
Assemble Sandwiches
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Divide the sausage into 10 patties. Cook in a skillet over medium heat until cooked through. Strain on a paper towel line plate.
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In a small bowl, scramble the eggs, seasoning with salt and pepper if desired. Heat a non-stick skillet over medium and add the butter. Next pour in the eggs and cook for 3-4 minutes. Flip the omelet over and cook for a few minutes more. When done remove from the heat and cut unto 10 pieces.
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Cut each biscuit in half, place a piece of sausage, some eggs and cheese, if using, on each biscuit then place the tops back on. I like to use half a slice of cheese per biscuit.
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Allow to completely cool before freezing. Freeze the remaining biscuits for later use. Enjoy!
