Make Ahead Breakfast: Bacon, Egg, and Cheese Freezer Sandwiches

Do you know what would be a dream come true? If every day, I could walk into work and have a Bacon, Egg, and Cheese Bagel from McDonald’s waiting for me. Oh. And one of their Iced Vanilla Coffees. Ah. That would be so awesome.

Since I don’t have a genie or fairy godmother (or $6 a day to spend on the drive-thru), I decided to make my own sandwiches and freeze them so that we can have grab-n-go breakfasts.

These are so easy and so customizable. I used egg, bacon, american cheese for me, pepperjack cheese for Yuseff, and torta sandwich bread from Costco (where else?). You can use egg whites only, turkey bacon, steak, breakfast ham, sausage patties, english muffins, bagels, croissants, provolone cheese, mozzarella cheese, whatever! The world is your oyster, so have fun!

Make-Ahead Breakfast Freezer Sandwiches

Step 1: Crack 8 eggs in a bowl and add a generous splash of milk (if desired). Season with salt and pepper to taste. Whisk together and pour into a baking sheet (mine measures roughly 6×8) that has been generously coated in cooking spray (you don’t have to go overboard, but you know… you want your eggs to turn out). Bake at 350° for about  20 minutes, until eggs are set.

Once cool, turn the sheet of eggs onto wax paper and use a knife to cut them into 6 squares. *note: our sandwich bread was huge so if you are using something smaller, such as an english muffin, you will get more egg patties. If you want a circle shape for english muffins, I would suggest baking the eggs in ramekins.

Step 2: Set up another baking sheet with a wire rack. Lay a package of bacon on the rack and bake at 425° for 20-30 minutes. Keep a close eye on them and watch for your desired doneness. The grease will drip off of the bacon as it cooks. You can also let the bacon cool on a paper-towel lined plate for added drainage.

MM.. look at all that grease…

Step 3: Slice 6 torta rolls and smear a little mayonaise (if desired) on each side. Some people choose to toast their bread first, but I didn’t want mine toasted. Those same people spread butter or margarine on their toasty bread, but I like mayo.

Layer your egg patty, then bacon, then choice of cheese**. Add the top bun and line the assembled sandwiches up on a baking sheet and pop in the freezer for about 30 to 60 minutes. Then wrap each sandwich in a paper towel, slip it into a ziplock bag, and replace in the freezer. I labeled ours since we like different cheeses.

**make sure all sandwich components are completly cooled before assembly.

To Serve: I like to take one out of the freezer the night before I take it to work and put it in the fridge overnight. Then when I get to the office, I just pop it in the microwave for about 60-90 seconds. You should, however, be able to reheat from frozen as well– just adjust the time in the microwave!

Another suggestion if you choose to defrost overnight: heat the egg, bacon and cheese in the microwave, but pop the bread in the toaster for a little extra crunch. Or, if you aren’t grabbing and going (maybe just grabbing and eating with minimal effort), you can reheat in the oven or toaster oven.

No matter which reheating method you choose, these are sure to wake up you and your tastebuds!

These are so great to snag out of the fridge/freezer when you’re running out the door for school or work! And since you control the ingredients, you’re guaranteed to love it.


4 thoughts on “Make Ahead Breakfast: Bacon, Egg, and Cheese Freezer Sandwiches

  1. Oooh those look good! I’m a big fan of breakfast sandwiches (and breakfast food for any meal). I’m definitely making these soon. Thanks for sharing them! ~Amy

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