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Breakfast Sandwiches (Freezer-Friendly)

These easy to make, freezer-friendly Breakfast Sandwiches are perfect for meal prepping! Ingredients like eggs, cheddar cheese, bacon and baby spinach are sandwiched between two toasted English muffins. These are a wonderfully hearty on-the-go breakfast option!

Several sandwiches are placed with parchment paper in a bowl.

Back to school season is right around the corner, which means for many moms, the season of crazy hectic mornings is upon you! Instead of pulling through a quick drive-thru for something greasy or heating up some store-bought frozen stuff that’s never fully satisfying, you should prepare a batch of homemade breakfast sandwiches ahead of time.

These bad boys are total life savers, whether you’re a busy parent getting your kid ready for school, or if you’re just trying to find something delicious to eat before clocking into work that actually hits the spot.

Meal prepping when I know I have a busy week ahead of me is something I love doing, especially for breakfasts. After all, it’s the most important meal of the day, right?!

I love that I can start my morning with a whole lot less stress knowing that I have a homemade breakfast sandwich waiting for me in the freezer.

And unlike the store-bought plastic wrapped stuff, these are actually delicious and will fill you up!

Between the perfectly scrambled eggs, crispy bacon, cheddar cheese and healthy spinach, these sandwiches are honestly the best way to really jumpstart your morning with the right amount of protein, carbs, and fat!

Several sandwiches with parchment paper are placed on top of one another in a bowl.

Ingredients for breakfast sandwiches:

  • Eggs – I prefer using pasture-raised organic eggs.
  • Salt – Kosher works best, but flaky sea salt is tasty too. Just be careful not to add too much!
  • Pepper – Freshly ground black pepper is what I tend to use the most, as it has the best flavor.
  • Cream cheese – Spreadable cream cheese is the best, but you can also opt for butter if you’d prefer. If you choose butter, go with unsalted.
  • English muffins – Any brand of English muffins will work! Just pick your favorite so you know you’ll like it.
  • Cheddar cheese – I like using the fresh slices straight from the deli.
  • Bacon – While I use traditional pork bacon cooked nice and crispy, you can opt for turkey bacon or even a plant-based alternative if that better fits your diet.
  • Baby spinach – Make sure the cups of spinach are really heaping!
  • Any other proteins: if you really want to bulk this up, adding in a turkey breakfast patty or a chicken sausage patty would be a great addition!
A small bite has been taken out of a breakfast sandwich.

How long do breakfast sandwiches stay fresh?

In the freezer, these sandwiches will last for up to 3 weeks.

Make sure to store them correctly by first wrapping them in aluminum foil or parchment paper before placing them in a Zip-Loc bag for optimal freshness!

You definitely want to avoid freezer burning these breakfast sandwiches.

A sandwich has been stacked in half, and the halves are placed on top of one another.

Does the spinach freeze well?

Sadly, spinach is the one ingredient you’ll want to wait to add until it’s ready to eat.

Since spinach doesn’t hold up well in the freezer, make sure you have some fresh spinach handy and ready to toss onto the sandwiches once they’re ready to be eaten.

Three breakfast sandwiches with parchment paper are presented on a white surface.

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Breakfast Sandwiches (Freezer-Friendly)

These easy to make, freezer-friendly Breakfast Sandwiches are perfect for meal prepping!
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 15 mins
Servings: 6 sandwiches
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Ingredients 

  • 5 eggs
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • cup spreadable cream cheese or butter
  • 6 sliced English muffins, toasted
  • 6 slices cheddar cheese
  • 6 slices bacon, cut in half and cooked until crispy
  • 2 heaping cups of baby spinach

Instructions

  • Spray a medium size skillet with non-stick spray and let it heat over medium heat as you whisk the eggs together in a separate bowl.
  • Add them to the pan and let them cook until slightly wet and add the salt and pepper.
  • Stir to combine and remove the pan from the heat.
  • Spread the cream cheese or butter on each side of the English muffins and add 1-2 tablespoons of the eggs on the bottom bun.
  • Then add a slice of cheese, 2 pieces of bacon, a handful of spinach then the top bun and serve.

Notes

Freezer storage: If you are going to freeze these, let them cool completely but don’t add the spinach.
Wrap each sandwich in a piece of aluminum foil or parchment paper and place them all in a large Ziploc bag or an airtight container.
Freeze for up to 3 weeks.
Let them defrost in the fridge for 6 hours before unwrapping them then wrapping them in a damp paper towel and microwaving for 1-2 minutes or until heated to your liking. Add a handful of spinach and serve.

NUTRITION FACTS

Serving: 1 sandwich | Calories: 355 kcal | Carbohydrates: 27 g | Protein: 13 g | Fat: 21 g | Saturated Fat: 12 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 182 mg | Sodium: 611 mg | Potassium: 148 mg | Fiber: 2 g | Sugar: 1 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Breakfast
Cuisine: American
Keyword: breakfast sandwich, freezer friendly, meal prep
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