Meal Prep Breakfast Sandwiches
Meal Prep Breakfast Sandwiches are the perfect way to set future-you up for success on busy mornings. Made with toasted English muffins, soft & fluffy scrambled eggs, melty cheese, and your choice of breakfast meat, these sandwiches are SO much better than any you can get at a drive-thru!
Servings 12 sandwiches
Ingredients
For the eggs:
- 12 large eggs
- 2 tbsp. heavy cream or whole milk
- 1 cup whole milk cottage cheese
- ½ tsp. salt + a few cracks of fresh black pepper
For the sandwiches:
- Meat options: Cooked bacon, sausage patty, turkey sausage patty, ham, Canadian bacon, turkey bacon, chorizo
- 12 slices American cheese or thinly sliced cheddar cheese
- 12 English muffins Pro Tip: toast the English muffins and spread a little butter on them prior to assembly
Instructions
- Prep your baking dish: Preheat the oven to 350°F and grease a 9x13 inch oven-safe baking dish with nonstick cooking spray or line with parchment paper. (You can use a metal or glass 9x13 pan, just know that the cook time might differ slightly between the two. I have more info on cook time below in the Recipe Notes section.)
- Make the egg mixture: Mix the eggs, cream, cottage cheese, salt, and pepper in a high-powered blender until combined.12 large eggs, 2 tbsp. heavy cream, 1 cup whole milk cottage cheese, ½ tsp. salt + a few cracks of fresh black pepper
- Bake: Pour into prepared pan and bake at 350°F for 22-25 minutes (glass pan) or 18-22 minutes (metal pan), or until center is set. Be careful not to overbake. The internal temperature of the eggs should be 160°F. You can cover them with foil if the tops are getting browned too fast. (See Recipe Notes below for more information about egg cook times.)
- Cook meat option: Meanwhile, cook your meat of choice for the sandwiches. You want your meat of choice to be fully cooked before assembling and freezing the sandwiches. If using a frozen sausage patty and making the sandwiches to enjoy right away, be sure to cook the patty according to package directions before assembling the sandwiches. (If you're using a frozen patty and preparing the sandwiches to freeze, no need to cook it only to freeze the whole sandwich. ☺️)Meat options: Cooked bacon, sausage patty, turkey sausage patty, ham, Canadian bacon, turkey bacon, chorizo
- Cool: Allow the eggs to cool briefly before cutting into 12 squares. Or you can use a circular biscuit cutter to cut into circles, and save the leftover scraps for another use like in a breakfast scramble, in stir-fries, or in a breakfast burrito. Note: if cutting in circles, you’ll only get 6 circles. (Note: If you want more than 12 sandwiches, make my sheet pan eggs recipe!)
- Assemble: On one half of the English muffin, add the egg, meat, then a slice of cheese and cover with the top half of the muffin. If you plan to enjoy it right away, pop a sandwich in the oven at 350°F and cook for 5 minutes or until warm and melty.12 English muffins, 12 slices American cheese or thinly sliced cheddar cheese
- Wrap: Wrap each individual sandwich with foil, parchment paper, or wax paper. Label the sandwiches if desired with which protein option you used, and place in a resealable plastic freezer safe baggie.
- Storage: Keep in the fridge for up to 5 days or store in the freezer for up to 2 months. When freezing, I like to wrap in plastic wrap tightly, then foil, to help prevent any freezer burn.
- Reheat: I recommend thawing in the fridge overnight, then heating in the morning. If you forget to take it out the night before, allow it to rest on the counter for about 30 minutes or so before heating. Microwave (for the fastest method): wrap the sandwich in a damp paper towel to prevent it from drying out, and microwave for 1-2 minutes or until heated through. Oven or toaster oven (to maintain the best texture and flavor): wrap in aluminum foil and heat at 350°F for 15-20 minutes or until heated.
- Enjoy: Enjoy as is or doctor it up with some avocado, hot sauce, microgreens, pickled red onions, etc.
Video
Notes
Notes on Egg Cook Time:
- Oven temperature: It's important to note that all ovens vary, so the amount of cook time needed for the eggs will be different from household to household. (For example, my oven runs really hot so things cook faster for me). I recommend cooking the eggs for the low end of the time range and checking them periodically to add more time as needed. Remember: you can always add more time, but can't undo time once they've already cooked!
- Metal 9x13 pan: Metal conducts heat quickly so anything you bake in a metal pan will cook faster than in glass, especially around the edges. Watch your eggs closely to avoid overcooking or browning too much on the edges. You can cover the tops with foil if they're browning too quickly, or reduce the oven temp to 325°F. I'd recommend targeting 18-22 minutes when cooking with a metal pan, but obviously use your best judgement and test for doneness.
- Glass 9x13 pan: Glass pans heat slower than metal pans and cook evenly across the pan with slower browning. I'd recommend 22-25 minutes when using a glass pan, but again - be sure to check the eggs for doneness and use your best judgement.
Storage Tips:
- Keep in the fridge for up to 5 days
- Store in the freezer for up to 2 months.
- When freezing, I like to wrap in plastic wrap tightly, then foil, to help prevent any freezer burn.
Reheating Tips:
- Microwave: Leave the sandwich to thaw in the fridge overnight (or on the counter for 30 minutes). Take the plastic wrap and foil off, wrap the sandwich loosely in a damp paper towel, and microwave for 1-2 minutes or until heated through
- Oven: If you have more time, take the plastic wrap off but keep the sandwich wrapped in foil. Pop it in your toaster oven or oven at 350°F for 15-20 minutes. This method is great because the bread gets nice and toasty!