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Freezer Breakfast Sandwiches

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  • Prep 5 min
  • Total 25 min
  • Servings 6
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Weekday breakfasts will be no problem with these make-ahead freezer-friendly breakfast sandwiches.
By Annalise Sandberg
Updated Aug 13, 2014
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  • 6 eggs
  • Salt and pepper to taste
  • 6 English muffins, split
  • Butter, softened
  • 6 slices Cheddar cheese
  • 12 slices Canadian bacon


  • 1
    Heat oven to 350°F. Spray 6 ramekins with cooking spray. Crack an egg into each ramekin, and sprinkle with salt and pepper. Use a fork to pierce yolks, and very light beat each. Bake 12 to 15 minutes or until egg is set. Let cool completely, then gently remove from ramekins.
  • 2
    To assemble sandwiches, spread insides of English muffins with butter. Fill each English muffin with 1 egg, 1 slice Cheddar cheese and 2 slices Canadian bacon. Wrap each tightly with plastic wrap. Store in freezer up to 2 months, or in the fridge up to 1 week.
  • 3
    To reheat, remove from plastic wrap, and cover with paper towel. Microwave at Medium (50%) 2 minutes, turning halfway through.

Tips from the Betty Crocker Kitchens

  • tip 1
    Feel free to use cooked bacon or sausage patties in place of the Canadian bacon, if desired.
  • tip 2
    Piercing the egg yolk with a fork before baking makes the egg cook flat, making it perfect for sandwich assembly.


Nutrition Facts are not available for this recipe
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