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Skip the drive through and stock the freezer with these easy English muffin breakfast sandwiches! Filled with egg, sausage, and cheese, they only take 30 minutes for a week’s worth of meals.
For the longest time I was guilty of skipping breakfast and jumping right into the tasks of the day, or just grabbing a bar on my way out the door.
These make-ahead breakfast sandwiches are a classic, and I try to always keep a stock of them alongside my copycat bacon gouda breakfast sandwiches. With egg, cheese, and savory sausage, it’s hard to make excuses for not having a good breakfast if these are on hand!
Plus, they are so much cheaper and easier than running out to the drive-through. You can make a whole batch in just about 30 minutes, so you’ll have breakfast ready for the whole week (or just Saturday if you have teenagers).
They’re my favorite breakfast for when I don’t want to slow down, so get ready to load up the freezer!
Ingredients for English muffin breakfast sandwiches
Full list of ingredients with quantities is located in the recipe card.
You’ll need:
- Large eggs
- Milk (whole preferred)
- English muffins
- Precooked sausage patties
- Sliced cheddar cheese
- Salt and pepper
You’ll want to match up the size of your sausage patties with the English muffins. If you’re not making your own English muffins from scratch, I recommend Bays brand, which are sold in the refrigerated section of the grocery store. They are slightly larger than Thomas, so you’ll get 8 sandwiches instead of 12 with Thomas.
Use any flavor sausage you like! If I’m making a double recipe to stock the freezer, I like to do half with spicy sausage and half with mild sausage so I can grab whichever I’m craving.
If you are making the sausage patties from raw bulk sausage, make patties that are about 3 ounces each and flatten well. They’ll shrink by about 1/3 once cooked.
How to make this recipe
Preheat the oven to 350°F. Grease a 9×13-inch baking pan with nonstick spray or butter.
The eggs are baked this way so we can easily portion for the sandwiches, as standard scrambled eggs tend to fall out of sandwiches!
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until blended. Pour the eggs in to the baking pan.
Bake for 20-22 minutes, or until the center of the eggs is just barely set. You don’t want to overcook the eggs here, because they will be cooked a little more when you reheat them to eat.
Let the eggs cool, then cut into squares or use a large round cutter to cut into circles about the same size as your English muffins.
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While the eggs are cooling, you can toast the English muffins (optional but recommended!) and cook the sausage patties if you’re serving the sandwiches immediately.
Assemble the sandwiches by topping the muffin bottoms with sausage, then egg, then a slice of cheese. Top with the muffin half.
If you want to add a sauce to your sandwiches, like spicy sriracha aioli, I recommend doing it after reheating for the best flavor.
Wrap each sandwich in a square of waxed paper or aluminum foil. If you’re using the waxed paper, secure with a rubber band to prevent the wrap from opening, or tuck the sandwiches into a freezer bag.
Storage and reheating
The frozen sandwiches are best eaten within a month or two for the best quality. Make sure you label them with the date (and contents if you’ve used foil).
To reheat, remove the wax paper or foil, and loosely wrap in a paper towel. Microwave for 1 minute at 50% power, then increase to 100% power and heat another 1 minute.
Want to heat a bunch of breakfast sandwiches at once? Place on a sheet pan and warm in a 350°F oven for about 10 minutes, or until heated through.
Recipe suggestions
You can add finely grated cheese to the eggs before baking for an extra cheesy sandwich. Or, whisk in your favorite spices like Italian seasoning or chopped fresh chives.
I like sharp cheddar for these sandwiches, but you can use any sliced cheese, from Swiss to pepper jack.
Pork sausage, turkey sausage, chicken sausage, or even vegetarian sausage patties can be used here. The most important thing to remember is getting a sausage that will fit well in the English muffin, so you have an evenly full sandwich.
Open the warmed sandwiches and top with a dash or two of hot sauce, sliced avocado, or fresh spinach to make it your own.
Whether you’re making breakfast for a crowd or stocking the freezer for yourself, homemade English muffin breakfast sandwiches are a winning meal!
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English Muffin Breakfast Sandwiches
Ingredients
- 12 large eggs
- 1/3 cup whole milk
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 8 to 12 English muffins
- 8 to 12 precooked round sausage patties, see notes
- 8 to 12 slices cheddar cheese
Directions
Prepare the sandwiches:
- Preheat oven to 350°F. Grease a 9×13-inch baking pan with butter or cooking spray.
- In a large bowl, whisk together eggs, milk, salt, and pepper. Pour into the prepared pan.12 large eggs, 1/3 cup whole milk, 1 teaspoon fine sea salt, 1/4 teaspoon ground black pepper
- Bake for 20-22 minutes, or until center of eggs is just barely set.
- Allow the eggs to cool for 10 minutes, then cut into 8 to 12 pieces (see notes). You can either cut the eggs into squares or use a biscuit cutter that's approximately the same size as the English muffins.
- Optional: While the eggs are cooling, toast the English muffins. Cook the sausage if raw or serving the sandwiches immediately.8 to 12 English muffins, 8 to 12 precooked round sausage patties
- Top 4-6 English muffin halves with the sausage, followed by the eggs and one slice of cheddar cheese. Top with the remaining English muffin halves.8 to 12 slices cheddar cheese
- Wrap each sandwich individually in wax paper or aluminum foil. You can optionally place them in a gallon freezer bag.
To reheat the sandwiches from frozen:
- Unwrap the sandwiches and wrap loosely in a paper towel. Microwave for 1 minute on 50% power, then microwave for an additional minute on full power.
- Alternately, you can reheat the sandwiches in a 350 degree F oven for approximately 10 minutes. This works well if you want to reheat multiple sandwiches at once.
Notes
- The number of servings will depend on the size of your English muffins. You will get 8 sandwiches with Bays, or 12 with Thomas. I recommend Bays.
- You can either use pre-cooked sausage (fresh or frozen) that’s similar in size to the English muffins, or you can purchase raw breakfast sausage, shape it to the correct size, and cook it on the stovetop before preparing the sandwiches. If shaping raw sausage, aim for approximately 3 ounce patties. They’ll shrink by about 1/3 while cooking, so shape them just slightly larger than the English muffins.
- Nutrition information is calculated based on a yield of 8 sandwiches.
Want to save this recipe for later?
We’ll email a link to you, so you can come back to it later! Plus, we’ll send new recipes to your inbox weekly.
Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
