Breakfast sandwiches loaded with sausage, egg and cheese. Make them the night before, and in the morning pop them in the oven – it’s a make-ahead recipe to easily feed a crowd at breakfast time!
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If we have one favorite breakfast dish in this house, it has to be the savory, customizable, hot and delicious breakfast sandwich.
We love them so much we even have one of those breakfast sandwich makers – have you seen these? While you can certainly make a breakfast sandwich without one, it has been a fun and much-used appliance. A feat of engineering, it makes perfect little disks of egg nestled inside the sandwich.
But if you’re trying to feed several people, whether family or sleepover guests, cranking out these sandwiches one at a time might be less than ideal. And that’s the problem that these Baked Breakfast Sandwiches solve! You can make six all at once (and you might even be able to cram a seventh one in there if you need to.)
Plus it’s a Make-Ahead recipe: get the pan ready the night before and in the morning you get them quickly to the oven. Hot and melty sandwiches emerge, and enough to feed everyone!
Why you’ll love this recipe
Well first off, because sausage, egg and cheese sandwiches make a delicious and filling breakfast!
And second, this is a make-ahead recipe – so convenient! Assemble these sandwiches the night before and let them rest in the fridge overnight. In the morning they get a quick brush of butter and then you pop them in the oven. It’s a really easy way to feed your whole family or overnight guests or friends who crashed on your couch!
These sandwiches will also be very welcome at any breakfast or brunch gathering you might be heading to.
How to make this recipe:
Step 1: Toast the English muffins
Yes, do exactly that! Toast them so the tops and bottoms are nicely browned.
Step 2: Make the scrambled eggs
Whisk together eggs, milk and spices. Cook the eggs in a large skillet over medium heat, gently pulling the eggs together as they cook until no liquid is left but they’re still jiggly. Stir a little butter and sour cream into the eggs, and hold them aside.
Step 3: Assemble & refrigerate the sandwiches
Lay the English muffin bottoms out in a baking pan. Top each with a sausage patty, and then a generous helping of those scrambled eggs. Add a slice of cheese to each sandwich and finally the English muffin tops. Wrap the whole dish tightly and pop it in the fridge to rest overnight.
Step 4: Baste and bake the sandwiches
Preheat the oven, and whisk together melted butter with the remaining spices. Unwrap the sandwiches and brush them with the butter mixture. Cover the pan in foil and bake the sandwiches for 30 minutes. Uncover them and bake them just a little longer, then serve them while they’re hot.
Notes:
- This recipe calls for an overnight rest to make it a convenient dish you can prepare ahead of time, saving you time in the morning (and maybe letting you sleep in a little!) However if you’d prefer you can shorten this time, or even bake them as soon as you assemble them.
- Use any kind of sausage patty you prefer in this recipe: pork, chicken, turkey, black bean or plant-based. You can even use homemade sausage patties in these sandwiches.
The recipe is below, and here are some more breakfast and brunch dishes you should check out:
This recipe is also part of the round-up, Make-Ahead New Year’s Day Breakfasts.
>> Have you tried these make-ahead Breakfast Sandwiches? Leave a comment for me below, and rate the recipe, too!
Make-Ahead Baked Breakfast Sandwiches
Ingredients
- 6 English muffins
- 7 large eggs
- 1/3 cup milk (2%)
- 1/2 teaspoon salt, divided
- 2 pinches black pepper, divided
- 2 tablespoons sour cream
- 4 tablespoons butter, divided
- 6 precooked sausage patties, fresh or frozen
- 6 slices Cheddar cheese
- 1/4 teaspoon onion powder
Instructions
- Toast the English Muffins, tops and bottoms until they are lightly browned.
Make the scrambled eggs:
- Crack the eggs into a large bowl and whisk them together until they're blended and smooth. Whisk in the milk, 1/4 teaspoon of the salt and one pinch of the pepper.
- Heat a large nonstick skillet over medium heat. When the pan is hot, pour the egg mixture into the pan. Allow the eggs to sit for 1 minute, then slowly push a spatula across the bottom. This will push up the egg that has cooked and allow raw egg to flow over the bottom. Let the eggs sit for 30 seconds, then push the eggs again with the spatula. (Reduce the heat a little if they're cooking too fast.) Repeat this every 30 seconds or so to slowly cook the egg and push the curds together. When the eggs are cooked, with no liquid left but the eggs still jiggly – about 6 minutes total, remove the pan from the heat.
- Gently stir 1 tablespoon of the butter into the eggs until it's melted. Then stir the sour cream gently through the eggs. Hold the scrambled eggs aside.
Assemble the sandwiches:
- Spray the bottom and sides of a 9-inch x 13-inch baking dish with nonstick spray. Lay the bottoms of the English muffins in the pan.
- Place a sausage patty on each muffin. Then top the sausage with the scrambled eggs, dividing the eggs between the 6 sandwiches. Do your best to keep the egg on the sandwiches, though a few curds will inevitably topple off.
- Place a slice of cheese on each sandwich, and then place an English muffins top on each one.
Refrigerate the sandwiches:
- Wrap the pan tightly with plastic wrap and pop the pan into the fridge to rest overnight.
Bake the sandwiches:
- Preheat the oven to 375° F.
- Melt the remaining butter, salt, pepper and the onion powder in a small dish in the microwave, stirring it to make it smooth.
- Remove the sandwiches from the fridge and take off the plastic. Brush the tops of all the sandwiches with the melted butter, stirring every few seconds to keep the spices distributed. Use all of the butter on the sandwiches. Cover the dish tightly with aluminum foil.
- Bake the breakfast sandwiches for 30 minutes. Remove the foil for 7-10 minutes more, until the tops are browned and the sandwiches are hot in the middle.
- Serve the sandwiches immediately! Leftover sandwiches should be wrapped well and stored in the fridge. To rewarm them, microwave them one at a time on a plate for about 45 seconds. Or wrap them in foil and warm them in a 350° oven for about 30 minutes.
Notes
- This recipe calls for an overnight rest to make it a convenient dish you can make ahead of time, saving you time in the morning (and maybe letting you sleep in a little!) However if you’d prefer you can shorten this time, or even bake them as soon as you assemble them.
- Use any kind of sausage patty you prefer in this recipe: pork, chicken, turkey, black bean or plant-based. You can even use homemade sausage patties in these sandwiches.
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