Freezer Breakfast Sandwiches with Chicken Sausage, Egg, and Cheese
Easy grab and go breakfasts are the best! These freezer breakfast sandwiches are perfect for early mornings. No need to stand in line for fast food when you can toss a muffin in your toaster oven and have a homemade meal ready to go!
Kickin’ the week off with freezer breakfast sandwiches!
Breakfast sandwiches have been a life saver for us recently! I pop one of these into the toaster oven while I’m making myself a cup of coffee and by the time my coffee is ready to drink, I’ve got a handheld, easily portable breakfast sandwich ready to go too!
There are times when life gets a little too crazy to stop! Especially on those super early mornings when things are going a hundred miles an hour. I know if I don’t pull something together quickly for the husband, he’ll grab a coffee and leave without anything because that’s so his way. So now, I usually have these easy freezer breakfast sandwiches stacked in the freezer for those unbearably early mornings. I like to defrost them in the refrigerator overnight so that it takes no time at all to heat up. Then, hubby can eat it either on the way to work (hello one-handed driving) or at his desk as he pleases.
Breakfast on the go is so my way of doing things!
Last year, I shared my outrageous blueberry muffins and croissant boats with eggs, and mushrooms and spinach and cheese. And though I love a ton of veggies for breakfast, my meat-loving significant other much prefers a protein-packed punch that keeps him full until lunchtime. So guess what? I made him a healthier version of McDonald’s McMuffins with homemade chicken sausage.
We now keep a variety of homemade savory breakfast items on hand. Anees loves it because they’re tasty. I love it because I know exactly what goes into these breakfast sandwiches with zero unnecessary additives!
What do you need to make freezer breakfast sandwiches?
- breakfast sausage
- english muffins
- half and half
- cheddar cheese (or any kind you like)
Ingredients for homemade chicken sausage:
- ground chicken/turkey (use ground thighs or ground breasts)
- maple syrup (YES)
- oil, for frying
how to make chicken sausage for freezer breakfast sandwiches:
These are probably the easiest chicken breakfast sausage you’ll ever make!
- All you need are a few critical seasonings like ground sage, dried thyme, garlic powder, crushed fennel seeds, and a little cayenne if you like some heat.
- You’ll need salt and pepper and a generous tablespoon of maple syrup.
- Just mix it all in a bowl and portion it out the ground chicken mixture into six even patties.
- Then fry the patties in batches.
- Voila! Homemade chicken breakfast sausage!
How to make the eggs:
- Add the salt and pepper to the eggs along with the half and half to a bowl and whisk to combine.
- Pour the egg mixture into a baking dish that’s been sprayed with nonstick spray.
- Bake the eggs in the oven for 12-14 minutes or until the eggs are set.
- Cut into six rounds.
How to make freezer breakfast sandwiches:
- Split the English muffins along the precut seam.
- Top one side with a sausage patty
- Then the cheese
- Finally the egg
- Place the other half of the muffin on top.
Now you can wrap them in freezer paper (or wax paper) if you plan on microwaving them. Or wrap them directly in foil if you plan on heating them in a toaster oven. Then pop them into a zip top bag, and you’ve got homemade breakfast sandwiches ready to go!
Can you make and store them?
Now, you already know the answer to that is yes. But to store them, you can place the zip top bag in the refrigerator for up to 5 days, or you can store them in the freezer for up to 3 months! I suggest defrosting the muffin in the fridge overnight if possible so that it takes less time to reheat in the morning.
However, if you forget, no worries, just let it hang out on a slightly lower heat setting for about double the time as a fresh muffin, and it should reheat beautifully! One more thing, I like to take the top of the English muffin off if I’m reheating this in a toaster oven, but I leave the entire muffin sandwich intact if I’m zapping it in the microwave.
Grab and go breakfast sandwiches make me soo happy!
Chicken Breakfast Sausage:
- 1 pound ground chicken (or turkey)
- 1 teaspoon EACH: dried thyme, garlic powder, crushed fennel seeds, smoked paprika, AND kosher salt
- ½ teaspoon EACH: dried sage AND black pepper
- ¼ - ½ teaspoon cayenne pepper
- 1 tablespoon maple syrup (or brown sugar)
- 10 eggs, lightly beaten
- 2 tablespoons half and half
- ½ teaspoon EACH: salt AND black pepper
- 6 English muffins
- 6 slices cheddar cheese
- PREP: position a rack in the center of the oven and preheat the oven to 325ºF. Lightly spray a 9x13 baking dish with cooking spray; set aside.
- SAUSAGE: Add the ingredients of the chicken sausage in a bowl and stir to combine so all the flavors are evenly mixed. Divide into 6 large patties and shape them into 3 - 3 ½ inch circles.
- EGGS: Add the salt and pepper to the eggs along with the half and half to a large bowl, and whisk to combine. Pour the egg mixture into the prepared baking dish (step 1) and bake the eggs in the oven for 12-14 minutes or until the eggs are set, cut into 6 rounds (roughly 3 - 3 ½ inches in diameter.)
- COOK: While the eggs are baking, prepare the sausage. Add a swish of oil in a large skillet over medium heat. In batches, add the patties to the skillet and allow them to cook for 6-7 minutes, flipping them halfway through. Set aside.
- ASSEMBLE: Place the prepared sausage patties on the split English muffins, followed by a slice of cheese, and then the cooked eggs. Top with the other half of the English muffin. I like to wrap the English muffins in a thin sheet of wax paper and then in foil. Just be sure to remove the foil before reheating! Refrigerate for up to 5 days and freeze for up to 3 months.
- These muffins reheat really well in a toaster oven or microwave. If you’re reheating in a toaster oven, remove the wax paper before heating (or just don’t wrap them in it) and if you’re microwaving, remove the foil before popping it in!
- Feel free to add things to the eggs before you bake them if you’d like! Sun-dried tomatoes, sautéed baby spinach, or just a shake of garlic salt (instead of salt) would also be yummy here!