Need a quick, healthy breakfast you can grab on a busy morning?

These customizable make-ahead breakfast sandwiches are perfect for meal prep. They’re great for busy people who need something quick and on the go.

With a teen and a preteen in our house, we’ve been on the hunt for breakfast options that are “non-drippy” and easy to eat on the way to school. One of them even said these taste like a fast food bacon, egg, and cheese sandwich, but our version is made with much healthier ingredients. Oh, and adults love them, too!

Here’s how they work: whisk 6 eggs with 1 tablespoon of water, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, pour them into a greased donut pan or an 8×8 baking dish, and add your fillings. Bake at 350°F for 11 minutes in the donut pan or 15 minutes in the baking dish, then tuck each egg patty into a toasted English muffin. Make a batch on Sunday and keep them in the fridge or freezer for grab-and-go mornings.

Ingredients:

• Eggs
• Filling of choice. I used:
  • Bacon, Egg & Cheese Patties:
    • Cooked bacon
    • Chopped chives or green onions
    • Cheese (optional)
  • Veggie Patties (1 cup of chopped veggies + cheese of choice)
    • Broccoli
    • Mushrooms
    • Green Onion
    • Feta
• Healthy cooking spray
• Sea Salt or Kosher Salt
• Black pepper

Printable recipe card below.

How to Make Meal Prep Breakfast Sandwiches

1. Preheat the oven to 350°F (175°C).
2. Prep the fillings. Chop the cooked bacon and chives. For veggie patties, sauté 1 cup of chopped raw veggies in 2 teaspoons of olive oil for about 5 minutes to take the raw edge off.
3. Whisk the eggs. In a large bowl, whisk 6 eggs with 1 tablespoon of water, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
4. Fill the pan. Generously grease a donut pan and fill the molds nearly full, or pour the eggs into a greased 8×8 baking dish. Add the fillings and a sprinkle of cheese, if you like.
5. Bake until the eggs are set, 11 minutes in a donut pan or 15 minutes in an 8×8 dish. Cut the baking dish version into 4 squares.
6. Assemble. Toast your English muffins or buns and add an egg patty to each.

Storage & Reheating

• Refrigerator: Store the egg patties separately in a glass container. When ready to eat, just toast the muffin and warm the egg patty in the microwave at 50% power for about 2 minutes, or use a toaster oven.
• Freezer: Toast the bread first and let everything come to room temperature. Assemble the sandwiches, wrap them in parchment paper or plastic, and store them in an airtight plastic bag. Label with the date and remove all the air. To reheat from frozen, toast in the toaster oven for about 4 minutes, or microwave at 50% power for about 3 minutes, until heated through.

Links

First, check out my latest video where I show you how to make these breakfast sandwiches step-by-step.

Here are the affiliate links to everything I used in the video:

• Donut Pan
• Le Creuset Stoneware 8×8 Baking Dish
• Commercial Quality Sheet Pan
• Thrive Market Olive Oil: Get 40% off your first order + free shipping
• Dave’s Killer English Muffins
• Parchment Paper Bags

Make-Ahead Breakfast Sandwich FAQs

Do I need a donut pan?

Not at all. The donut pan makes round patties that fit an English muffin perfectly, but an 8×8 baking dish works just as well. Bake it for 15 minutes and cut it into 4 squares.

How long do they keep in the fridge?

Up to 4 days. Store the egg patties separately from the bread in a glass container so nothing gets soggy, then toast the muffin and warm the patty when you’re ready to eat.

How do I reheat them from frozen?

Unwrap the sandwich and toast it in the toaster oven for about 4 minutes, or microwave it at 50% power for about 3 minutes, until it’s heated through.

Can I use sausage instead of bacon?

Swap in the same amount of cooked, crumbled breakfast sausage. Any cooked protein or leftover veggies work here, which is what makes these so easy to customize.

Want more make-ahead breakfasts? Try my High-Protein Turkey Bacon Breakfast Sandwiches, High-Protein Egg Bites or Healthy Baked Oatmeal.

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