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Sausage, Egg & Cheese Breakfast Sandwich Recipe for Mornings

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I’m comfortable in the kitchen, but making a hot breakfast for seven (or more when guests stay over) while still waking up is not my strongest skill. I’m not a morning person most days, yet I want my kids to have a filling, convenient breakfast option. On many mornings a slow cooker or overnight oats fill those gaps, but other days we reach for cereal because I simply didn’t plan ahead.

While browsing a friend’s blog archives I found a brilliant idea: prepare all the components for breakfast sandwiches ahead of time, cool them, wrap them, and freeze. The concept is simple and practical—assemble sandwiches similar to fast-food breakfast options but much better tasting and healthier. When mornings are hectic, these pre-made sandwiches can be reheated quickly in the microwave and make a reliable, satisfying meal.

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I prefer cooking in the afternoon, so I can make a dozen or more sandwiches while the kids watch a show. Wrapped and frozen, they solve the breakfast scramble for a month or so. These Sausage, Egg and Cheese Breakfast Sandwiches are adaptable—scale the recipe up or down—just keep to the ratio of one English muffin, one egg, and about 1/4 cup of cheese per sandwich. Since you’ll be using the oven, stovetop, and toaster, it makes sense to prepare as many as you can reasonably use.

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Sausage, Egg and Cheese Breakfast Sandwiches

Rebecca Lindamood

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These hearty breakfast sandwiches are cooked, assembled and frozen ahead of time. They reheat easily in the microwave, making them an ideal solution for the morning rush or substantial after-school snacks.

Ingredients

  • 12 eggs
  • 12 English muffins
  • 12 breakfast sausage patties
  • 3 cups shredded cheese or 12 slices (Colby Jack, Cheddar, or Pepper Jack)
  • 1 tablespoon chopped fresh parsley
  • a pinch of dried mustard powder
  • salt and freshly ground pepper to taste
  • Optional for serving: arugula and hot sauce

Instructions

  • Toast English muffins and set aside.
  • Cook sausage patties until browned and cooked through. Drain on paper towels and set aside.
  • Preheat oven to 400°F (200°C).
  • Crack all eggs into a large bowl and whisk until evenly combined. Stir in dried mustard, chopped parsley, salt, and pepper. Spray a 12-cup muffin tin or 12 ramekins with nonstick spray or grease well. Divide the beaten eggs evenly among the cups and bake 10–12 minutes, until eggs are set.
  • Remove from oven and top each egg cup with about 1/4 cup shredded cheese or one slice. Return to the oven briefly until the cheese melts.
  • Let the egg-and-cheese rounds cool before removing them from the tins.
  • Assemble each sandwich: bottom of an English muffin, one sausage patty, one egg-and-cheese round, then the muffin top.
  • When completely cool, wrap each sandwich individually in plastic wrap and place the wrapped sandwiches in a resealable freezer bag. Store in the freezer for up to one month.
  • To reheat: remove plastic wrap, wrap the sandwich in a paper towel, and microwave on HIGH for about 1½ minutes, checking every 30 seconds until heated through.

Notes

After reheating, I like to split the sandwich between the egg and sausage, fill it with a handful of arugula and a squeeze of hot sauce, then reassemble for an extra-fresh bite.

Nutritional information is an estimate. Calculate details using the exact ingredients you use if needed.

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