This breakfast sandwich recipe is a lifesaver! It makes 6 customizable sandwiches that taste incredible and are perfect for making ahead.
Let’s be real, most mornings are hectic. That’s why having these make-ahead breakfast sandwiches ready to go is a total lifesaver! We take inspiration from my favorite veggie frittata, loading the eggs with flavorful, perfectly cooked vegetables. Then, pile on the cheese, and if you’re feeling fancy, add ham, crispy bacon, or homemade sausage!
This recipe makes six satisfying breakfast sandwiches, perfect for a week’s worth of quick and easy mornings. They’ll keep in the fridge for up to four days and freeze beautifully for even longer.
Key Ingredients
- English Muffins: You can’t go wrong with classic English muffins! And if you’re feeling ambitious, our English muffins are a real treat. Sourdough slices, homemade biscuits, or buttery croissants are also delicious options.
- Eggs and Cream: The secret to our eggs is a splash of cream (2 tablespoons for 10 eggs). Then, we pour them into a 13×9-inch dish, and bake until they are puffed and set in the middle. They come out perfectly tender every time!
- Veggies: I love packing in extra veggies whenever possible (especially when it makes the final product taste better!) That’s what happens with these sandwiches. I quickly cook onion and baby spinach before adding them to my eggs. Mushrooms are great, too. If I have them leftover, I love some roasted mushrooms or these easy sautéed mushrooms.
- Herbs: If you have them, whisk some chopped fresh herbs into the egg mixture before baking. I love chives, parsley, and dill!
- Cheese: Use what you love! I used a slice of sharp cheddar in the photos, but anything goes here!
- Optional Protein: Make ham breakfast sandwiches like in our photos, or add a few slices of cooked bacon. A sausage patty is great, too. Here’s our breakfast sausage, which works incredibly well on these sandwiches.
Find the full recipe with measurements below.
How to Make the Best Breakfast Sandwiches
Tip 1: Make sheet pan eggs. For the ultimate breakfast sandwiches you’ll actually look forward to each morning, make our easy veggie sheet pan eggs.
Quickly sauté your favorite vegetables, then stir them into whisked eggs with a splash of cream, salt, and pepper. Bake in a quarter sheet pan or a 9×5-inch baking dish for about 25 minutes, then cut into portions to fit your sandwiches.
Tip 2: Make them your own. Use any vegetables you like in the eggs, then choose a protein for your sandwiches. In our family, we usually make a few with just egg and cheese, then mix it up with bacon, sausage, or ham. Ham is the easiest since it’s already cooked, but bacon and sausage are both great options. Try our oven-baked bacon or homemade breakfast sausage.
Tip 3: Make-ahead breakfast sandwiches. This recipe makes 6 sandwiches, so it’s easy to save some for later. Wrap each sandwich tightly in freezer paper or aluminum foil to protect it from drying out in the fridge or freezer.
They’ll last up to 4 days in the fridge or a month in the freezer. Thaw overnight in the refrigerator, then reheat in the microwave or toaster oven until hot.
More Make-Ahead Breakfasts
- Easy Breakfast Burritos – with spinach and feta
- Perfect Overnight Oats
- Chocolate Chia Pudding
Breakfast Sandwiches
- PREP
- COOK
- TOTAL
My family devours this breakfast sandwich recipe every time. They’re so good that they rarely last long! You can prepare them ahead of time and store them in the fridge for up to 4 days or freeze them for a month.
I love that they’re made with real, wholesome ingredients and are easy to customize. Think of this as a blueprint, not a rulebook. Swap the cheese, skip or change the veggies, and add your favorite protein. We love the classic ham and cheese combo, but anything goes.
You Will Need
½ tablespoon olive oil, plus more for greasing the pan
½ large onion, thinly sliced
2 cups packed baby spinach
10 large eggs
2 tablespoons cream or half-and-half
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh herbs, such as chives, parsley, or basil
6 slices ham, turkey, bacon, or sausage patties (optional)
6 slices cheese, such as cheddar, provolone, or Swiss
6 English muffins, biscuits, or rolls, try homemade buttermilk biscuits or English muffins
Directions
1Preheat the oven: Position a rack in the middle of the oven and preheat to 350°F (177°C). Lightly oil a 9×13-inch baking dish or quarter sheet pan.
2Cook the vegetables: Heat ½ tablespoon olive oil in a skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Stir in the spinach and cook until wilted, 2 to 3 minutes. Set aside to cool slightly.
3Cook the eggs: In a large bowl, whisk together the eggs, cream, salt, pepper, and herbs until smooth. Stir in the cooked onions and spinach, then pour into the prepared pan. Bake for 25 to 35 minutes, until puffed and set. (A knife inserted in the center should come out clean.) Cool completely unless serving right away.
4Prepare sandwich ingredients: While the eggs are cooking, cook the bacon or sausage (if using), toast the English muffins, and slice or grate the cheese.
5Cut and assemble: Cut the baked eggs into six portions. For perfectly round patties, use a cookie cutter the same size as your muffins (save the trimmings for later). Place one egg patty on the bottom half of each muffin, add meat (if using), and top with cheese. Finish with the muffin top.
Adam and Joanne's Tips
- Storing: Tightly wrap each breakfast sandwich in aluminum foil or freezer paper. Label with a date using a permanent marker. Refrigerate for up to 4 days or freeze for up to 1 month. (The bread texture for the refrigerated sandwiches is slightly better, but freezing is a good long-term option; however, consider thawing the sandwich in the refrigerator overnight for the best results.)
- Reheat in microwave: Unwrap the sandwich and place it on a microwave-safe plate. Cover with a damp paper towel. Microwave for 1 to 2 minutes, or until the cheese has melted and the egg is heated through. If you prefer toasted bread, remove the bread from the sandwich and toast it while you microwave the middle.
- Reheat in a toaster oven: Preheat to 350°F (177°C) and heat for 3 to 5 minutes, or until heated throughout. If you only have an oven, preheat to 350°F (175°C) and heat for 10 to 12 minutes or until heated throughout.
- The nutrition facts provided below are estimates. We included ham in the calculations. The type of meat and cheese used will affect these calculations.
Great idea and I’m sur my grandchildren will love them. You do have some really lovely recipies and a great choice, when I’m stuck on what to eat for a change I get on to your site and nearly always find something different. Thank you for you recipes.
You are so welcome! We are so happy you enjoy our recipes 🙂
great recipes!
Thank you Beatrice! Glad you’ve found us.
My kids has always been fond of weekend outing just because of the food available in the restaurants. But your recipes are much more superior than all that.
Wow, that’s so kind of you to say. Thanks for being here.
Thank you