These Meal Prep Breakfast Sandwiches are the perfect thing to make on a Sunday and enjoy all week long. Bacon or sausage, egg and cheese on an English muffin makes the best easy breakfast.
Make-ahead
Air fryer fast
You’ll Learn: The trick to fluffy, egg texture
Worth It: It’s a satisfying, protein-forward option that actually keeps you full
Bonus: Reheatable from frozen
Why You’ll Love This Recipe
- Meal prep favorite – Breakfast can be so easy to skip or just grab something small and quick, so I really like to have something high protein and satiating ready to go! These breakfast sandwiches are the perfect solution.
- Customizable sandwiches – These breakfast sandwiches are customizable! You can use any breakfast meat, or you can keep them vegetarian.
- Freezer friendly – I love making freezer breakfast sandwiches because I can make a big batch and store in the freezer for much longer so I don’t have to make them every week.
Serving suggestions
These make-ahead breakfast sandwiches are great on their own, because they cover all the bases! You have protein, fat and carbs in one sandwich for a super satiating breakfast.
I made the sandwiches on English muffins, but you could also make them with my overnight bread recipe. Make a batch of these air fryer breakfast potatoes for a delightful breakfast side dish.
Pair your sandwich with an iced shaken espresso or cold brew. You can mix it up and add some caramel brulee syrup.
For another easy breakfast you can prep ahead, make these peanut butter overnight oats or some high protein sausage muffins.
Ingredients
- Eggs – use a dozen eggs to make the baked eggs layer of your sandwiches
- Cottage cheese – I love adding cottage cheese to my eggs because it adds protein, makes them fluffy, and you can’t even taste it. If you really hate cottage cheese, you can skip this step or add some cream cheese to make you egg layer fluffy.
- Kosher salt – you just need a small pinch of salt to make the eggs delicious
- English muffins – use your favorite english muffins to make these breakfast sandwiches
- Bacon or round breakfast sausage – I usually use turkey breakfast sausage patties, but you can use chicken sausage or whatever you enjoy. Taylor ham, pork sausage, turkey bacon, or canadian bacon would all be great options
- Cheddar cheese – I love using cheddar cheese slices for my sandwiches. The melty cheese will help hold the sandwich together
Ingredient Substitutions
You can add some egg whites instead of cottage cheese, or replace a few of the whole eggs with egg whites if you would like.
I love the breakfast sandwiches on English muffins, but you could do them on bagels or hearty bread as well. If you want a wrap instead, try these wake up wraps.
Cheddar cheese is my favorite, but you can use any cheese you would like.
You could also add vegetables to your sandwiches. You could add onions to the baked eggs, as well as some peppers. Any veggies you like with eggs would be great. For a bit more flavor, you could also add garlic powder to the egg mixture.
How to make
Step 1: Make The Eggs
Preheat oven to 350F. Grease a 9×13 casserole dish or line with parchment paper. Blend eggs, cottage cheese and salt in a large bowl with an immersion blender or high speed blender (Image 1).
Pour egg mixture into the baking dish and bake at 350F for 35 minutes (Image 2).
Cook bacon while the eggs and baking. If your sausage is pre cooked (will say fully cooked on package) you can assemble without cooking. If it is uncooked, cook your sausage before assembling.
Step 2: Build the Sandwiches
Remove the eggs from the oven and allow them to cool slightly before taking them out of the pan and cutting into 12 even rectangles. You could also use a circle cutter to make egg rounds instead.
Cut the english muffins in half and lay in an even layer on a baking sheet. Assemble breakfast sandwiches with half of muffin on the bottom, sausage or bacon (Image 3), slice of baked egg (Image 4), slice of cheddar cheese (Image 5) and the second half of the muffin on top (Image 6).
Step 3: Bake and store
If you want the sandwiches to stay together a little better, bake them at 350F for 3-5 minutes just to melt the cheese.
Storage, reheating and Freezing
Wrap in aluminum foil or plastic wrap and then a freezer safe bag. Store in the fridge for up to 5 days OR freeze for up to two months.
To reheat, you can wrap the sandwich in a paper towel and microwave until warmed through. The paper towel will help absorb the ice and any additional moisture from freezing, and the cook time will vary depending if the sandwich is from the fridge or frozen.
You can eat it directly from the microwave, or you could toast it in the toaster oven to crisp it up a bit.
Check out these other Breakfast Prep Recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Meal Prep Breakfast Sandwiches
Ingredients
- 12 eggs
- 1 16oz container cottage cheese ~ 2 cups
- ½ tsp kosher salt
- 12 english muffins
- 12 slices of bacon or round breakfast sausage – I usually use turkey sausage
- 12 slices thinly sliced cheddar cheese
Instructions
- Preheat oven to 350F. Grease a 9×13 baking dish or line with parchment paper. Blend eggs, cottage cheese and salt with an immersion blender or high speed blender.
- Pour egg mixture into the baking dish and bake at 350F for 35 minutes.
- Cook bacon while the eggs and baking. If your sausage is pre cooked (will say fully cooked on package) you can assemble without cooking. If it is uncooked, cook your sausage before assembling.
- Remove the eggs from the oven and allow them to cool slightly before taking them out of the pan and cutting into 12 even rectangles.
- Cut the english muffins in half and lay in an even layer on a baking sheet. Assemble breakfast sandwiches with half of muffin on the bottom, sausage or bacon, slice of baked egg, slice of cheese and the second half of the muffin on top. If you want the sandwiches to stay together a little better, bake them at 350F for 3-5 minutes just to melt the cheese.
- Wrap in tinfoil and then a freezer safe bag. Store in the fridge for up to 5 days OR freeze for up to 3 months
- Reheat from refrigerator: microwave in a wet paper towel for 45 seconds to 1 minute. OR air fry / bake at 300F until warmed through about 5 minutes in air fryer, 15 minutes in oven.
- Reheat from frozen: microwave in a wet paper towel for 3 minutes on 75% power. OR microwave in a wet paper towel for 1 minute and then air fry / bake at 300F until warmed through about 7 minutes in air fryer, 20 minutes in oven.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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