Yesterday when I got home from work I decided I was going to make turkey club wraps for dinner. Now I know that wasn’t on this week’s menu plan but we all know that menu plans don’t always go as planned. 
Anyway, I figured since I was already making bacon, I would make all of it, and use some of the slices to put together my breakfast sandwiches for the week.
Doing so inspired me to put together another basic freezer cooking technique and recipe post for you. The first one, in case you missed it, was on freezing and reheating rice.
I like to make and freeze my breakfast sandwiches ahead of time because it helps keep my kitchen clean during the work week and it also gives me more time to enjoy the morning stress free. Well not completely stress free but it does reduce it. Not to mention the calories that I save by making my own breakfast sandwiches are substantial.
Fast Food vs. Homemade
A McDonald’s bacon, egg, and cheese breakfast sandwich has 420 calories, 23 grams of fat, 235mg of cholesterol, 1160mg of sodium, and 37g of carbs. Not to mention that all the ingredients are completely processed, filled with preservatives, and who knows what else. Yikes and that is just their basic sandwich!
Did you ever read the book Food Matters by Mark Bittman
If you make that same sandwich at home (and I hope you do) with fresh nutritious ingredients you will end up with a breakfast sandwich that has roughly 295 calories, 26g of carbs, 16g of fat, 690mg of sodium. Big difference. You could even reduce the calories and fat even more and cut the the sodium in half by decreasing or eliminating the cheese.
You are in control! That is the best part of making your own breakfast. You know exactly what ingredients are being put into your body with no worries of mystery meat. Furthermore, I know it will taste much better than any fast food meal.
Let me show you how easy it is to make, freeze, and reheat a homemade delicious breakfast sandwich.
If you are looking for more freezer cooking recipes along with freezer cooking tips and techniques then I recommend checking out my favorite freezer cooking cookbook 30 Day Gourmet’s BIG Book of Freezer Cooking
How to Make a Basic Bacon, Egg, and Cheese Breakfast Sandwich
Ingredients:
1 slice bacon
1 large egg
1 slice sharp american cheese
1 100 calorie high fiber English muffin (I use Thomas’)
**These ingredients make 1 sandwich. Increase the ingredients for the number of servings you want to make.
Directions:
Step 1. Cook bacon. You can either pan fry it or cook in the oven at 400 for 10 – 11 minutes or until desired crispiness.
Now admit it you are excited to see bacon on Skinny Mom’s Kitchen…right? Everything in moderation.
Step 2. Cook eggs. Break yoke and cook until set. You don’t have to break the yoke you could just cook them over hard. I used the griddle side of my indoor grill but you can easily use a pan.
Step 3. After you flip the eggs, cook for about 30 more seconds then add the cheese. Let sit for about 1 minute.
As you can see even with one slice of cheese that is more than enough. You can easily reduce the cheese on these sandwiches by half and not even notice the difference in taste.
Step 4. Place one egg with cheese with a slice of bacon in-between an untoasted english muffin.
How to Freeze a Breakfast Sandwich
Step 1. Once the sandwich is slightly cooled wrap tightly in plastic wrap.
Step 2. Place wrapped sandwiches in labeled freezer bag.
Who noticed that I spelled sandwich wrong? Oops.
How to Reheat a Frozen Breakfast Sandwich
To reheat your breakfast sandwich you can take it directly from the freezer unwrap the plastic wrap and then wrap loosely in a paper towel. Place in the microwave for 1 minute. Check sandwich and heat more if necessary. Be careful biting into it because with many items heated in the microwave there could be hot spots.
That’s it for preparing, freezing, and reheating your homemade breakfast sandwiches.
Now you can enjoy a homemade breakfast quickly and on the run every morning by taking only about 30 minutes on a Sunday to put these healthy sandwiches together.
Love this idea! We will definitely be putting this on our ‘to do’ list!
OMGosh, how genius are you! I am a sucker for an Egg Mc Muffin, but how perfect for school. Tip….use precooked bacon and it would be even faster. I’m finding myself doing more things w/ the precooked kind that takes 10 seconds to crisp in the microwave! Thanks for sharing at Church Supper. See you again next week!
Thanks Krista for stopping by! There are some awesome recipes posted in your link up today!
How long do they keep in freezer
I usually eat mine within a month but I would say around 3 months.
It’s like you’re reading my mind! I was just thinking about how I really needed to think of something quick but substantial for breakfast. Though I was just thinking they might be even better for lunch!! I can’t wait to try them. Thanks!
Hey thanks for popping in. If you try this out let me know how it works.
Great idea Tammy! I often have the ingredients for these in the fridge in the am but no energy or time to cook it. I am going for it. Plus I have an unhealthy attraction to Tim Horton’s biscuits. I can only suggest canadian bacon because it seems leaner. Thanks
Great Idea! I’m a dietitian and I work in a weight loss clinic assistent overweight veterans with their weight loss. Many of them live on fast food but this is a great alternative! I’ve been recommending that they scramble and microwave the egg for a sandwich to save time but preparing these ahead of time using this method may be even easier! I will have to share some of your tips! Keep them coming!
Hi Kacie! Thanks so much for this comment. I am so happy this will be able to help your clients. I have a super easy bean and cheese burrito recipe coming soon that I think they will love.
do you think that it would work to reheat them using a panini maker or george forman grill? One of my favorite parts is the crunch of the english muffin and I’m wondering if there is a good way to make that happen with this freezer meal.
Hi Amber! I think that would be a great way to make them. If you try it please let me know how it turns out and how long you cooked them for.
How come you don’t toast the English muffins before freezing?? Has anyone tried it?
Hi Stacy! I am sure you can. The reason I don’t is simply time. I try to get these made as fast as possible and toasting them would take to long for me. However, now that I got my new toaster over I may give it a go. If you try it let me know how it works out.
These are a huge hit in my family! I shared a link to your recipe on my blog and Facebook page. I know my readers will love it as much as we have. Thanks for the great idea!
I toast and butter my muffins prior to assembling the sandwich. It reheats soft in the microwave but that is ok with me. I don’t like untoasted, dry english muffins. I skip the bacon though just to cut down on calories, although the butter might just cancel out any savings!
Thanks for sharing!
If I may make a suggestion? When I make burritos for the freezer, I wrap each one in a sheet of waxed paper and then put all of them into a freezer bag. When it is time to reheat they can be microwaved in the wax paper rather than transferring to a paper towel.
Thank you so much! I am going to try this next time for sure. I never thought of that and this would for sure save me time and money. Thanks!
However, whenever freezing, some excess moisture is involved when reheating. The paper towel also serves to absorb that extra moisture where the wax paper would repel it back into a soggy sandwich!!
Love all your tips! When it comes to the breakfast sammie (that is what we call them ;D ) I typically take ground turkey and make sausage patties – we dont eat pork – I make some with cheese and the whole egg and some with no cheese and just the egg white (for me) I have used 1T of light cream cheese on the toasted english muffin mine are 254 calories and great protein for after a morning workout. Keep the great tips coming I love learning new things and new ways to do old things!
I take them out of the freezer the night before. In the a.m. I toast the muffin and nuke the egg and bacon. Love that crunch! Can’t wait to make a bunch of these for the freezer this week!
I was so excited to try this as we love egg sandwiches at our house! I substituted canadian bacon. Unfortunately, reheating did not work for me. I heated it for 1 min, but it was watery and very chewy. The eggs were dry and so bland. So disappointing.
Luckily, I only made 4.
Patricia sorry this did not work for you. I made this with canadian bacon a week or so ago and had the same problem. It was super watery and chewy. Not sure why cause others have had success with it. I also found that whisking the eggs together then cooking them help alleviate the potential for rubberiness. As for bland I typically do not add salt or pepper to my eggs but you certainly could along with other spices to help with flavor. Thanks so much for this feedback.
I have been doing this for years – store bought items have preservatives and additives to keep them dry. Moisture crystallizes in the muffin and soaks when heated. There’s two things you can do to fix that. Let the muffin sit out for a day and become slightly stale (don’t worry) then make your sandwich and freeze them. When you heat them up, soak a paper towel with water, squeeze most of it out, unravel and wrap the sandwich in the wet paper towel. This will steam the sandwich – restoring moisture in the muffin and preventing the eggs from becoming rubbery. You can also try LIGHTLY spreading butter on the muffin before freezing and using a little salt. Also, don’t melt the cheese on the eggs when you cook them, just place it on top as you make the sandwich. The microwave will melt the cheese later. Hope this helps!!
This was very helpful!! Thank you so much for these tips!
I made these this morning, thanks for the idea and I will be giving you a shout out on my blog when I post:)
Hi Jenn! Thanks so much! I will be posting another version this week.
Such a great idea! I buy the pre-made frozen breakfast biscuits for my husband and although he likes them, they are SO expensive. Would this also work using buscuits instead of english muffins?
Yes you can for sure use biscuits. I have even used the bagel thins before.
Great idea! I feel a bit silly not having thought of it! For a couple years I’ve been thinking about the best way to make healthy, yet filling, breakfast items. Cereal doesn’t work for me, I get hungry in an hour. I always noticed when I happened to get to go to McDonald’s or somewhere for breakfast it would last a lot longer because of the protein. Anyway, I had it in my head that I would have to have the individual fix-ins ready in the fridge, but this seemed like a lot of taken-up space and plastic containers. I gave up for a while, but now that I’m pregnant staying fuller longer and getting enough protein is much more important! Thanks so much for the idea! I haven’t made any yet, I’m just really excited about the idea of freezing. I have a tip for not using a paper towel everyday. It sounds gross, but it’s not. I use a clean washcloth to wrap/cover things when I microwave them. I have a big stack for just this purpose. Depending on what you’re covering you can use them a couple of time before washing. (These sammies will probably get them too cheesy to reuse, but that’s ok!) I wash without fabric softener…that just seems more food safe to me. Thanks again for the idea!
Hi there! What a great idea. I was just wondering if you could suggest a way to heat the sandwiches up without a microwave? Because I don’t have one. Could I defrost in the fridge overnight and then heat in the oven, or something? Any ideas would be great!
Great idea! I am pinning this right now to remember and share! I am always worried about reheating eggs in the microwave but this seemed to work great. Can’t wait to try.
I just bought an Alto-Shaam holding oven for a coffee shop that I’ll be taking over and was wondering if these sandwiches would hold for a few hours without spoiling.
I don’t mind throwing a panini on the grill but the thought of making breakfast sandwiches during the morning rush is a bit daunting.
Thank you so much for this great recipe! I love finding quick and easy breakfasts that are grab and go for me.
You are very welcome! Thanks for stopping by.
Thanks for the freezing & reheating tips! I use a slice of turkey bacon, whip an egg, fry, and pop them on a small croissant for my daughter every morning…@ 6am. Now I can make a batch, freeze and pop in the microwave…thanks!
You are welcome. I love having a bunch of these in the freezer at all times. Makes mornings much easier.
Thank you for this article. It sounds as easy as I thought. Im going to try this. I hate the “diet” versions in the grocery stores. I HATE egg whites. I will be making mine with turkey bacon (oscar meyer is the best!) and either the english muffins like you did or the 100% whole wheat sandwich thins by arnold/oroweat.
I just came across your site and love the ideas. I know this post is old, but I had a question about the bacon. My husband and I are lovers of crispy bacon. How does the bacon reheat? I am wondering if it becomes chewy? Thank you for feedback!