Plenty Sweet Life

Grandma's Recipes One By One!

Make Ahead Breakfast Sandwiches

on February 4, 2020

I just found a way to make my husband’s day start in a more delicious way with Make Ahead Breakfast Sandwiches! This is the year that I want to get better at making things ahead and making my life and the lives of my family easier. My husband is famous for making egg sandwiches for our kids over the years. He made them for sleepovers, after sports practices and events, after choir concerts, after band concerts, after theater events, you name it. If someone came home hungry for any reason, he’d get out the fry pan and make up egg sandwiches for all. He still does (he’s such a pushover). Well, they do take some time to make – time he doesn’t have in the morning – so it’s not something he makes himself for breakfast very often. So instead of his usual quick breakfast of peanut butter smeared between two pieces of whole wheat bread (gulp – how can he even swallow?), I made a batch of these sandwiches he can grab for a good breakfast either before he heads to work, or on the way. This was so easy to do, I feel like I’ll be making these a lot. They’re so good we’ve found ourselves enjoying them for breakfast, but also for a light lunch, a snack, or a late dinner. Recipes for these are all over the internet – I kind of put my own twist on these.

Here is the recipe as I made it:

Make Ahead Breakfast Sandwiches

Whisk together:

12 eggs

1/2 teaspoon salt

1/2 teaspoon pepper

splash of milk (maybe 2-3 Tablespoons)

At this point you could also add some sautéed onions, peppers, mushrooms, spinach, etc.- I’d do that next time.

Pour into greased 9″ x 13″ pan.

Bake at 325 degrees for 15-18 minutes.

Cool and cut into 12 squares.


12 English muffins

Lay out the bottoms.

Layer on:

12 slices of cheese (I used cheddar)

12 pieces of your favorite breakfast meat – cooked bacon, Canadian bacon, ham, cooked sausage patty (I used bacon and ham for this batch)

the squares of cooked egg

English muffin tops

Wrap sandwiches in waxed paper and label with whatever is inside.

Freeze in zip top freezer bag labeled and dated.

The best way to serve – take out of freezer and thaw in refrigerator overnight. Don’t forget to take it out the night before!

Take sandwich out of waxed paper, wrap in paper towel, and place on a plate.

Microwave 1 minute on 50% power and then on high for 30 seconds.

You can thaw it in the microwave in the morning, but we’ve found that the sandwich doesn’t cook as evenly as when you take it out the night before.

It’s amazing how easy it is to cook eggs this way – and they don’t drip all over the front of your shirt when you bite into it and the yolk isn’t cooked through!

I just lined up the bottom of the English muffins and layered all the goodies on!

Wrap them up, but don’t forget to label what’s inside.

The next morning, wrap in a paper towel and it’s ready for the microwave.

There you go! The hubs is off to work and ready for the day! Carpe Diem! The egg and meat are warmed up and you can see how melty the cheese gets – yum! These breakfast sandwiches are delicious. It’s so great to just have them ready to go – this is making our lives so much easier – unless I have to make more than a batch a week! 🙂 Assemble some of these Make Ahead Breakfast Sandwiches with your family’s favorite breakfast meats, and send them off to have an amazing day!



One response to “Make Ahead Breakfast Sandwiches

  1. […] via Make Ahead Breakfast Sandwiches — Plenty Sweet Life […]

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