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Breakfast sandwiches being prepped.

Meal Prep Breakfast Sandwiches

30 reviews / 4.9 average

I take it all back.

Everything I said about not liking make-ahead egg recipes… I was wrong. I just hadn’t found THE ONE yet.



You guys, these sandwiches are the best food thing in my life right now.

The eggs are baked to barely-set perfection in a sheet pan with crisped bacon and spinach, and they get tucked in under a blanket of melted white cheddar cheese and sandwiched between two crispy English muffin slices. And when you wrap them up with foil, stash them away in the fridge or freezer, toast them up on short / hungry notice, and maybe load them with a smashed avocado and a squeeze of sriracha because you are just that kind of person, it is simple magic.

Real food meets convenience food meets YUMMY. The whole thing just works.

Spinach and bacon in pan with eggs.

How To Make Meal Prep Breakfast Sandwiches (With Reheated Eggs That Are Actually Good)

It’s really simple.

First, cook up some bacon and spinach (or kind of whatever you want – sausage, veggies, etc.)

Mix it with your eggs.

Sheet pan eggs before baking.

Pour it on a sheet pan and bake it gently – remember, barely set.

Then use a jar lid or, I don’t know, a proper knife I guess? and cut the eggs into little rounds.

Sheet pan eggs with spinach and bacon.

Assemble sandwiches, wrap in foil, and voila. You’ve meal-prepped your way into the breakfast sandwich world, and your breakfasts (and lunches and dinners) will be so much better for it.

Breakfast sandwiches prepped for meal prep.

Not to tell you what to do, but these breakfast sandwiches would also love you forever if you gave them a healthy smear of Magic Green Sauce or Garlic Butter Tomato Sauce. I mean, all those layers, plus a kick of zingy flavor? Right?

Check Out Our Video For How To Make Meal Prep Breakfast Sandwiches (1 Min):

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Meal Prep Breakfast Sandwiches


  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 1012 breakfast sandwiches 1x

Description

Breakfast Sandwiches – meal prep style! Bake up your eggs on a sheet pan with bacon and spinach, tuck them into english muffin with some cheese, and stash them in the freezer for the week. SO GOOD.


Ingredients

Scale
  • 12 eggs
  • 1/4 cup whole milk
  • 1 1/2 teaspoons salt
  • 6 slices bacon
  • a few handfuls of spinach
  • 12 English muffins
  • Cheese (optional)
  • Butter (optional)

Instructions

  1. Preheat oven to 300 degrees. Generously oil a rimmed half sheet pan.
  2. Whisk the eggs, milk, and salt.
  3. Cut the bacon into small pieces. Fry in a heavy skillet until crispy. Add the spinach and stir until wilted. Using tongs, let excess fat drip off for a few seconds before adding your bacon and spinach to the egg mixture.
  4. Pour the egg mixture into the oiled half sheet pan (13″ x 18″). Bake for 15 minutes, until just set.
  5. Remove, cool, and cut into rounds using a wide mason jar lid or round cookie cutter. Spread English muffins with butter (optional) and place an egg round on each one. Add cheese, wrap in foil, and voila.
  6. Refrigerate (4-5 days) or freeze (no limit, lol). To reheat, you can use the oven, microwave, toaster oven, or some combination of all! See notes.

Equipment

Notes

Reheating From the Fridge: You can use a toaster oven, regular oven, toaster, or microwave. You can put the sandwiches open face or leave them wrapped in foil. My preferred method is wrapped in foil in the oven. I set the oven to 425 and toss that breakfast sandwich right on in. I bake it for 8-10 minutes if the oven is already hot, but if not, I will just put it in while it’s preheating and leave it in a little longer – about 10-15 minutes. Then I unwrap it, squeeze some Sriracha or spread a little avocado on there, and good to go!

  • For a more toasted english muffin with crispy edges, you can unwrap it and open it back up (egg on one half, cheese on the other) and broil for 3-5 mins until heated and crispy.

Reheating From Frozen: You can either let it thaw in the fridge overnight and follow the instructions above, or leave it in the oven a little longer (about 30 mins). 

Cheese: I used a cheddar-gruyere blend I got at Trader Joe’s and it was LIFE.

Egg Thickness: If you want a thicker egg layer, you can bake this in a quarter sheet pan – just bake for a bit longer (20-30 minutes) to make sure it’s done.

  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: meal prep breakfast sandwiches, breakfast sandwiches, egg breakfast sandwich

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One More Thing!

This recipe is part of our collection of favorite egg recipes. Check it out!

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Recipe rating

93 Comments

  1. Pinch of Yum Logo
    sasha

    Protip: Use toasted ciabatta rolls instead of English muffins and cut the baked eggs into rectangles instead of rounds.

  2. Pinch of Yum Logo
    Sarah Jane

    I was just thinking about these yesterday, that I hadn’t seen the recipe yet. I am so excited to try these out. I love egg sandwiches for breakfast but have been disappointed with meal prep versions in the past. I am looking forward to having a stash of these in the freezer when baby #3 makes their debut!

  3. Pinch of Yum Logo
    Lauren

    These speak to me! Can’t wait to give them a try! Do you toast the English muffin before assembling, or does it crisp up in the oven?

  4. Pinch of Yum Logo
    Mary

    Do you toast the English muffins before hand at all to get the inside toasted and then refrigerate?






    1. Pinch of Yum Logo

      Nope – just when it gets reheated in the oven/toaster oven! It’ll work especially well if you reheat them open-faced. But you could definitely toast beforehand instead!

  5. Pinch of Yum Logo
    another momma

    I have done this before and had good results! I used a method by foodiecrush or thelemonbowl (?) of baking the eggs in muffin tins so that they are a similar size as the English muffins. I have a larger muffin tin that makes perfect sized eggs! I just wrap the eggs and cheese in baggies and put in the freezer, then, toast up an English muffin and microwave the eggs and cheese. Some people (I’m looking at you, husband) don’t mind having it all popped in the microwave, but I like the toasted bread!

  6. Pinch of Yum Logo
    Karry

    Hi
    These look great but I am also wondering about when the muffins get toasted up and all golden brown like the picture shows. Do you toast them then put them together and wrap up in foil to freeze ? There is nothing worse than a raw English muffin!!

  7. Pinch of Yum Logo
    Cassie Autumn Tran

    It’s been a long time since I’ve enjoyed a breakfast sandwich, but I seriously remember those days having an English muffin stuffed with cheese, egg, and ham for breakfast in the morning when I was in middle school. I still love English muffins, but slathered with cinnamon raisin peanut butter and topped with banana! I still need to make vegan breakfast sandwiches though. Probably would get hooked if I did!

  8. Pinch of Yum Logo
    Bethany

    Have you tried reheating in the microwave? If so, how was it? And what where your settings?

  9. Pinch of Yum Logo
    Cat

    Great idea! Love to have healthy prepped breakfast options in the freezer. I usually do something similar with tortillas. Thanks for sharing!😊

  10. Pinch of Yum Logo
    Kelli

    Question. The pan you cooked the eggs on looked really well greased on your instastory. What kind of oil did you use? How much? These look amazing!!

  11. Pinch of Yum Logo
    DNN

    I may have to learn to do that now that I’m constantly on the go and eating like once or twice a day.

  12. Pinch of Yum Logo
    Sydonie

    Awesome! The flavour of the eggs is out of this world. Made the full batch, now the hubs and I each have 6 for the week. This will be on repeat for the next month! #pregnantladycravings

  13. Pinch of Yum Logo

    Wow! yummy.. i love sandwiches but this is a really unique recipe for me and i’ll surely try this, it’s so easy because as it take 15-20 minutes. We can easily prepare this recipe before going to office recipe but i want to ask can we make this recipe without eggs because my brother don’t eat eggs so can you suggest me something..
    Thank you so much






  14. Pinch of Yum Logo
    Agnieszka

    This really is so simple yet never would have invented it myself LOL. I’m on it! Thanks!

  15. Pinch of Yum Logo

    Made these yesterday, and overall they were very tasty, but I don’t know that they really saved me any time – I have a few comments for others making these:
    -Took me far longer than 15 minutes to prep. Yes I was dealing with 3 kids at the time, but cooking the bacon alone took 15 minutes, much less actually cutting all the english muffins, assembling everything, etc. For me including egg baking time, it was a solid hour at least. I’m an average speed cook and not as efficient as I could be, but just being realistic! 🙂
    -I did pre-toast my english muffins (which I actually didn’t include in the above time, I know that’s not required)
    -I had one sandwich fresh, with avocado and sriracha and found the egg a bit thin for my liking, so I did end up adding a bit more to the other sandwiches, using all of the leftover parts from the pan.
    -I put the sandwich directly from the freezer to the oven and after 20 minutes (wrapped still) it was still frozen on the inside. After opening the foil for 15 more minutes, it was hot. I will try putting in the fridge first overnight, was just worried about it getting soggy. If you’re reheating from frozen, I think at least 30 minutes and definitely will need to open the foil up for a bit.
    -The reheated in the oven sandwich was still awesome, almost as good as fresh!






  16. Pinch of Yum Logo
    Linger

    What a fabulous idea!! I love, love, LOVE that you cooked the eggs and cut them out for a make-ahead breakfast sandwich. So perfect and easy. Who wants to slave over a stove early in the morning? I definitely want to try these. Thanks so much for sharing.