Start your mornings stress-free with these make-ahead breakfast sandwiches. Fluffy baked eggs are loaded with spinach, mushrooms, and onions. They are paired with crispy bacon and melt cheddar cheese on whole-wheat English muffins. They’re the ultimate grab-and-go breakfast.
Not only are these sandwiches hearty and filling, but they’re also freezer-friendly, making them ideal for meal prep. Whether you’re rushing to work or sending kids off to school, these sandwiches deliver homemade comfort. They offer a quick and satisfying choice. They do so without the morning hassle.
The combination of protein-packed eggs, fiber-rich spinach, and whole grains will keep you energized throughout the day. Plus, reheating is simple—just pop one in the microwave, and breakfast is ready in minutes!
These veggie, bacon, and cheese Meal Prep Breakfast Sandwiches reheat in the microwave quickly. They’re perfect for starting busy days off right.
🥓 Ingredients for Freezer Breakfast Sandwiches
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 8 ounces button mushrooms, trimmed and thinly sliced
- 2 tablespoons olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 (10 -ounce) package frozen chopped spinach, defrosted and squeezed dry
- 10 large eggs
- 1 1/2 cups milk of choice
- 12 whole-wheat English muffins, split
- 12 slices sharp cheddar cheese
I🍳 How to Make Breakfast Sandwiches Step by Step
- Preheat the oven to 350° and coat a 9″ x 13” baking dish with cooking spray.
- In a large skillet, melt the butter over medium-low heat. Add the onions and cook for 2-3 minutes, or until somewhat softened.
- Add the mushrooms and olive oil and season with salt and pepper. Cook for 8 – 10 minutes. Continue cooking until the mushrooms have released all of their liquid. Wait for the liquid to evaporate. The pan should be dry.
- Stir in the spinach and cook for 2-3 more minutes, until any liquid from the spinach has cooked off. Make sure to cook as much moisture as possible out of the vegetables—you want them to be dry. The freezing and reheating process will add moisture to the egg patty.
- Transfer the vegetables to the prepared baking dish and spread them out into an even layer.
- Whisk the eggs and milk in a large bowl until frothy. Carefully pour the egg mixture evenly over the vegetables.
- Bake for 15 – 20 minutes, or until the eggs are completely set and start to look dry. Remove from the oven and cool completely.
- When you are ready to assemble sandwiches, cut the egg and veggie “cake” into 12 even squares. Use a biscuit cutter or glass if you want round patties.
- Assemble each sandwich by placing one patty on the bottom of one English muffin half. Top with two half-slices of bacon and one slice of cheese. Top with remaining half of muffin.
- To freeze, wrap each sandwich tightly in plastic wrap and then store in a gallon freezer bag.
- To reheat, unwrap the sandwich from plastic wrap. Wrap the sandwich loosely in a paper towel. Heat it in a microwave at 70% power for three minutes. Heat until the cheese is melted and the sandwich is heated through. Microwaves can vary, so you need to adjust the time.
💡 Notes & Tips for Perfect Breakfast Sandwiches
- Drain the veggies well: Excess water from mushrooms and spinach can make the eggs soggy. Be sure to cook them until dry.
- Switch up the protein: Swap bacon with turkey bacon, ham, or even sausage patties.
- Cheese options: Cheddar is classic, but Swiss, pepper jack, or provolone also taste amazing.
- Make it vegetarian: Skip the bacon for a hearty veggie sandwich.
- Reheating tip: Microwave at 70% power so the sandwich heats evenly without the muffin turning rubbery.
Video
❓ Frequently Asked Questions
1. Can I use fresh spinach instead of frozen?
Yes! Just sauté fresh spinach until wilted and squeeze out excess liquid before adding to the egg mixture.
2. How long can I store these in the freezer?
Properly wrapped, these sandwiches will stay fresh for up to 2 months in the freezer.
3. Can I bake the eggs in muffin tins for round patties?
Absolutely. Baking in muffin tins gives you perfectly round patties that fit English muffins without cutting.
4. Do I need to thaw before reheating?
No, you can reheat straight from frozen. Just extend the microwave time slightly if needed.
5. Can I make these dairy-free?
Yes! Use plant-based milk and dairy-free cheese slices for a completely dairy-free version.
Freezer-friendly breakfast sandwiches
These make-ahead breakfast sandwiches are the ultimate grab-and-go meal. With baked eggs, spinach, mushrooms, bacon, and cheddar on English muffins, they’re hearty, freezer-friendly, and perfect for busy mornings.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 8 ounces button mushrooms, trimmed and thinly sliced
- 2 tablespoons olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
- 10 large eggs
- 1 1/2 cups milk of choice
- 12 whole-wheat English muffins, split
- 12 slices sharp cheddar cheese
Instructions
- Preheat the oven to 350° and coat a 9" x 13” baking dish with cooking spray.
- In a large skillet, melt the butter over medium-low heat. Add the onions and cook for 2-3 minutes, or until somewhat softened.
- Add the mushrooms and olive oil and season with salt and pepper. Cook for 8 - 10 minutes. Continue cooking until the mushrooms have released all of their liquid. Wait for the liquid to evaporate. The pan should be dry.
- Stir in the spinach and cook for 2-3 more minutes, until any liquid from the spinach has cooked off. Make sure to cook as much moisture as possible out of the vegetables—you want them to be dry. The freezing and reheating process will add moisture to the egg patty.
- Transfer the vegetables to the prepared baking dish and spread them out into an even layer.
- Whisk the eggs and milk in a large bowl until frothy. Carefully pour the egg mixture evenly over the vegetables.
- Bake for 15 - 20 minutes, or until the eggs are completely set and start to look dry. Remove from the oven and cool completely.
- When you are ready to assemble sandwiches, cut the egg and veggie “cake” into 12 even squares. Use a biscuit cutter or glass if you want round patties.
- Assemble each sandwich by placing one patty on the bottom of one English muffin half. Top with two half-slices of bacon and one slice of cheese. Top with remaining half of muffin.
- To freeze, wrap each sandwich tightly in plastic wrap and then store in a gallon freezer bag.
- To reheat, unwrap the sandwich from plastic wrap. Wrap the sandwich loosely in a paper towel. Heat it in a microwave at 70% power for three minutes. Heat until the cheese is melted and the sandwich is heated through. Microwaves can vary, so you need to adjust the time.
Notes
- Drain the veggies well: Excess water from mushrooms and spinach can make the eggs soggy. Be sure to cook them until dry.
- Switch up the protein: Swap bacon with turkey bacon, ham, or even sausage patties.
- Cheese options: Cheddar is classic, but Swiss, pepper jack, or provolone also taste amazing.
- Make it vegetarian: Skip the bacon for a hearty veggie sandwich.
- Reheating tip: Microwave at 70% power so the sandwich heats evenly without the muffin turning rubbery.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 331Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 185mgSodium: 471mgCarbohydrates: 31gFiber: 5gSugar: 8gProtein: 19g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
