Never before has an on-the-go breakfast sandwich been so simple and easy to prepare! My Easy Meal Prep Breakfast Sandwiches are a fast, easy, and delicious way to enjoy the classic breakfast sandwich that you know and love. Plus, the best part is, you can easily make up to TWELVE of these sandwiches at once and freeze them for later, so you always have a healthy breakfast ready-to-go!
Friends, when it comes to breakfast, I think we can all agree that one of the quintessential American breakfasts is the infamous breakfast sandwich. Whether you’re going with a classic McDonald’s Egg McMuffin, or making your own gourmet sandwich from scratch, there are so many ways to enjoy a breakfast sandwich.
Back when I was living in New York City and attending NYU, I ate breakfast sandwiches almost on the daily. It’s the classic New York style: a bacon, egg, and cheese sandwich, from the local bodega, served with a cup of black coffee. Despite its name, these sandwiches are available all day long, on almost every corner, and consist of a chewy New York-style bagel, crispy bacon, a pillowy scrambled egg, and melty American cheese. It’s a combination that can’t be beat!
But while delicious, it’s not exactly known as the healthiest sandwich in the world. And, buying one daily not only costs time, but also money. My spin on the classic breakfast sandwich, but made meal-prep friendly, is the perfect way to save your precious time and money, while still enjoying a delicious (and arguably more nutritious) breakfast sandwich!
The KEY to making the perfect eggs for your breakfast sandwich is to prepare your eggs in a silicone donut pan. Sounds a little crazy, right?! Well, once you try it, you won’t go back, because this is such a simple, easy, and mess-free way to prepare the eggs for your breakfast sandwiches, all at once.
Simply whisk your eggs and veggies together in a bowl and add them to your silicone donut pan. Then, bake for 20-25 minutes at 400 F until the eggs are fully cooked to your liking. The circular shape of the donut pan makes the eggs the perfect size for the English muffins, for a nice, clean breakfast sandwich!
And if you don’t have a silicone donut pan, you can also use a casserole dish instead, and cut the eggs into squares after they’re done baking.
Making these sandwiches are so simple and easy, you’ll have a freezer full of them before you know it!
Simply start by preparing the bacon; preheat your oven to 400 F and place your bacon on a tin foil-lined baking sheet. Once the oven has heated, place your baking sheet into the oven and bake for 15-17 minutes. Then, while the bacon is cooking, prepare the eggs.
Wash and chop your veggies- the tomatoes, spinach, and onion- and set aside in a small bowl. In a separate bowl, whisk together your eggs, then toss the veggies in. Using oil or butter, grease your silicone donut pan or casserole pan and pour the egg mixture inside. Bake for 20-25 minutes, or until the eggs are fully cooked.
While your eggs are in the oven, prepare your English muffins by slicing them in half and toasting them, if desired. Once your eggs are done, add them to the English muffins, alongside the bacon, and assemble your sandwiches.
Cover your sandwiches in foil, freeze, and store for up to three months. When you’re ready to eat them, simply reheat and enjoy!
If you’re someone who loves to add any wetter ingredients to their breakfast sandwiches, like avocado, more cheese, arugula, or hot sauce, then listen up, because this step is important!
I don’t recommend adding these ingredients to your sandwiches before you freeze them. Instead, take your pre-made, frozen sandwiches, reheat them, and then add your wet ingredients, as desired. It’s a simple and easy way to have the most delicious sandwich, every time!
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!