Freezer Breakfast Sandwiches
Making Freezer Breakfast Sandwiches is an easy way to ensure your freezer is stocked with quick meals for those busy mornings. This post will explore several methods for assembling breakfast sandwiches that are perfect for freezing and reheating.
With two kids in school and one 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.
Dedicating a day to preparing various breakfast items for the freezer is a great strategy to reduce morning stress. These freezer-friendly breakfast sandwiches are not only simple to make but also freeze exceptionally well.
Start with the bread component, I like to use biscuits, english muffins and croissants when making breakfast sandwiches.
Make the Biscuits - When making biscuit breakfast sandwiches I double my biscuit 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/Bacon - Prepare the sausage patties and bacon following the instructions provided on their packaging.
Cook the Eggs - I like to make a simple omelet, flat (unfolded) then just cut it into pieces to fit all of the sandwiches. You can do scrambled eggs if you want.
Assemble Sandwiches - Cut each biscuit/english muffin/croissant in half, place a piece of meat, some eggs and cheese, if using, on each bottom then place the tops back on.
Freeze - Allow to cool completely before wrapping and freezing.
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.
Thaw overnight in the refrigerator before reheating. Remove wrapping, wrap a paper towel around the breakfast sandwich 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.
Make your mornings a little easier with these delicious Freezer Breakfast Sandwiches.
- 6 ounces unsalted butter (cut into small pieces and kept cold)
- 4 cups all-purpose flour (extra for dusting)
- 2 tablespoons sugar
- 1/2 teaspoon baking soda
- 2 tablespoons baking powder
- 2 teaspoons salt
- 2 cups buttermilk (chilled)
- 15 large eggs
- 1/2 cup milk
- as needed salt
- as needed pepper
- 3 tablespoons butter
- 6 English muffins
- 6 large croissants
- as needed breakfast sausage (cooked (shaped into patties))
- as needed bacon (cooked)
- as needed sliced ham
- as needed sliced cheese
- 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.
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.
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.
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.
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.
Place in the oven for 15 minutes or until the tops are golden brown. Brush with butter if desired.
Whisk together the eggs, milk, salt and pepper. Heat a large skillet over medium heat and melt 1 tablespoon of butter. Pour in 1/3 of the mixture and cook for 3-4 minutes. Flip the omelet over and cook for a few minutes more. When done remove from the heat and set aside. Repeat two more times.
Slice each biscuit, English muffin, or croissant in half, and then cut the omelets into the desired number of pieces. Add your chosen meat, eggs, and cheese, if desired, onto each bottom half before replacing the tops.
Allow to completely cool before freezing. Freeze the remaining biscuits, if any, for later use. Enjoy!
For 10 biscuit sandwiches use 5 eggs.
For 6 croissant sandwiches use 5 eggs.
For 6 English muffin sandwiches use 5 eggs.
For the full freezer prep (32 sandwiches) I made:
10 Sausage Egg and Cheese Biscuits,
2 Sausage Egg and Cheese English Muffins, 2 Bacon Egg and Cheese English Muffins, 2 Ham Egg and Cheese English Muffins
4 Ham Egg and Cheese Croissants and 2 Bacon Egg and Cheese Croissants
The total meat used was: 1 pound of breakfast sausage separated into 12 patties, 8 slices of bacon (2 per sandwich) and 6 slices of ham (1 per sandwich)
The amounts with vary depending on the variations you decide to make.
Thank you for stopping by!