Loaded with sausage, egg, and cheese, you can assemble Make-Ahead Breakfast Sandwiches in advance, and heat them up in the morning.
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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. (Affiliate link) Have you seen these? A feat of engineering, it has been a fun and much-used appliance.
But we're here to talk about DIY breakfast sandwiches made the traditional way. And many folks have the same question about these beloved morning treats.
Can you make breakfast sandwiches ahead of time?
Yes, they can! And that's great news for those weekends when you're trying to make breakfast for several people, family or overnight guests, and cranking out these sandwiches one at a time might be less than ideal.
It's also great news for folks who want to make a batch of egg breakfast sandwiches that can be easily heated up for a fast morning breakfast or afternoon snack.
This recipe for Make Ahead Sausage and Egg Breakfast Sandwiches solves both problems!
- You can make six loaded sandwiches, store them in the fridge overnight, and bake them in the oven all at once in the morning.
- Or, you can wrap up each individual sandwich and stash them in the freezer. Then, choose one of three ways to heat them up for breakfast or a snack.
For either scenario, you'll love this make-ahead recipe that gets the heavy lifting done in advance for easier mornings. And everyone will LOVE the homemade breakfast sandwiches.
I have another morning recipe for you: the Best Make-Ahead Breakfast Enchiladas.
More reasons why you'll love this recipe
Well first off, hot sausage, egg, and cheese sandwiches make a delicious and filling breakfast!
Second, this is a make-ahead recipe which is so dang convenient! Assemble these sandwiches the night before and let them rest in the fridge or freezer. In the morning you can bake the whole batch to feed a crowd, or just reheat a single sandwich for your to-go breakfast.
The filling includes sausage patties (I use pork sausage but plant-based sausage will also work,) scrambled eggs, and Cheddar cheese. The scrambled eggs are super moist even after baking or reheating.
Going to a breakfast or brunch potluck? Make-ahead English muffin breakfast sandwiches will be a very welcome contribution!
🔪 How to make Make-Ahead Breakfast Sandwiches
Ingredients
- English muffins: I prefer them for their texture in both fresh and reheated sandwiches.
- Eggs: I always use large eggs, and from local farms whenever possible.
- Milk: This gets added to the scrambled egg mixture.
- Salt and Pepper: To season the eggs
- Sour cream: I add this to the finished eggs for added moisture.
- Butter: I add butter to the eggs and also the muffins.
- Sausage patties: The recipe calls for pork sausage, but plant-based sausage patties work, too.
- Cheddar cheese slices: Or any flavor you prefer.
- Onion powder: Used to season the melted butter.
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 cooking until no liquid is left but they're still jiggly. Stir a little butter and sour cream into the eggs, and hold them aside.
Option 1: Baking breakfast sandwiches for a crowd
Lay the English muffin bottoms out in a baking pan or on a baking sheet. 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.
In the morning, baste the sandwiches with seasoned butter, then bake them until they're hot and melty.
Option 2: Wrap individual sandwiches
Brush the muffins with seasoned butter, then build the sandwiches with sausage, eggs, and cheese. Wrap the sandwiches in foil, add them to a heavy-duty bag, and pop them in the freezer.
FAQs
In the recipe, below there are directions on how to heat up the frozen breakfast sandwiches in one of three ways: in the microwave, in a toaster oven, or using an air fryer. Your sandwich will be ready in just minutes.
If you'd rather keep your breakfast sandwiches in the fridge instead of freezing them, I would recommend no more than two or three days—otherwise, they may begin to get soggy.
Use any kind of sausage patty you prefer in this recipe: pork, turkey, black bean, or plant-based. You can even use homemade sausage patties.
Notes:
- If you're going to reheat your breakfast sandwich in an air fryer or toaster oven, remember to put a frozen sandwich in the fridge the night before to defrost. I found that thawed sandwiches reheat much more quickly and with better results than still-frozen ones.
- If you're going to reheat your breakfast sandwich in the microwave, doing so with a frozen sandwich works just fine.
- Though the recipe is ideal for times when you need a make-ahead breakfast dish, you also have the option of baking the breakfast sandwiches as soon as they're assembled.
The recipe for Make-Ahead Breakfast Sandwiches is below, along with directions for reheating!
Here are some more breakfast and brunch dishes you should check out:
💬 Have you tried these make-ahead Breakfast Sandwiches? Leave a comment for me below.
Make-Ahead Breakfast Sandwiches
Ingredients
- 6 English muffins
For the scrambled eggs:
- 7 large eggs
- ⅓ cup milk (2%)
- ¼ teaspoon salt
- 1 pinch black pepper
- 2 tablespoons sour cream
- 1 tablespoon unsalted butter
Other sandwich ingredients:
- 6 precooked sausage patties, fresh or frozen
- 6 slices Cheddar cheese
For the butter baste:
- 3 tablespoons unsalted butter
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- 1 pinch black pepper
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, ¼ teaspoon of the salt, and one pinch of 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 uncooked 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—no liquid left but the eggs are still jiggly—remove the pan from the heat.
- Gently stir 1 tablespoon of butter into the eggs until it's melted. Then, stir the sour cream gently through the eggs. Hold the scrambled eggs aside.
Option 1: Six make-ahead sandwiches to bake in the morning
- Spray the bottom and sides of a 9x13-inch baking dish or baking sheet 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 muffin top on each one.
- Wrap the pan tightly with plastic wrap and pop the pan into the fridge to rest overnight.
- In the morning, preheat the oven to 375° F.
- Melt the 3 tablespoons of butter with the ¼ teaspoon of onion powder, ¼ teaspoon of salt, and pinch of pepper in a small dish in the microwave, stirring it to make it smooth.
- Remove the sandwiches from the fridge and brush the tops of all the sandwiches with the butter mixture. 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.
Option 2: Freeze individual sandwiches
- Melt the 3 tablespoons of butter with the ¼ teaspoon of onion powder, ¼ teaspoon of salt, and pinch of pepper in a small dish in the microwave, stirring it to make it smooth.
- Brush the insides of the English muffins with the butter mixture.
- Place a sausage patty on each muffin bottom. 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 muffin top on each one.
- Wrap each sandwich in aluminum foil, and place the wrapped sandwiches in a freezer-proof bag. Freeze the sandwiches for up to one month.
- IMPORTANT: If you're planning to reheat a sandwich in an air fryer or toaster oven, put a sandwich in the fridge the night before to defrost.
To reheat a frozen sandwich in the microwave:
- Remove the foil from the frozen sandwich, and place it BOTTOM SIDE UP on a plate. Drape a damp paper towel over the top and sides. Microwave the sandwich for 1 minute. Turn the sandwich over, and zap it for another 30-35 seconds until it's heated through. Eat immediately.
To reheat a sandwich in the toaster oven:
- THE NIGHT BEFORE: Put a sandwich in the fridge to defrost overnight.
- Open and flatten the foil, and open up the sandwich so that the eggs and cheese are on one side and the sauasge is on the other. Put the foil with the two sandwich halves on the rack in your toaster oven.
- Set it to the Bake function at 350° F. Bake the sandwich for about 2-4 minutes until it's heated through.
To reheat a sandwich in the air fryer:
- THE NIGHT BEFORE: Put a sandwich in the fridge to defrost overnight.
- Open and flatten the foil, and open up the sandwich so that the eggs and cheese are on one side and the sausage is on the other. Poke a few holes in the foil for excess moisture to escape.
- Put the foil with the two sandwich halves on the rack inside the air fryer basket. Set it to the Air Fry function at 350° F. Cook the sandwich for about 2-3 minutes until it's heated through.
Notes
Notes
- To reheat your breakfast sandwich in an air fryer or toaster oven, remember to put a frozen sandwich in the fridge the night before to defrost. Thawed sandwiches reheat more quickly and with better results than still-frozen ones.
- To reheat your breakfast sandwich in the microwave, doing so with a frozen sandwich works just fine.
- Though the recipe is ideal as a make-ahead breakfast, you also have the option of baking them as soon as they're assembled.
- 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.
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