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Freezer Breakfast Bagel Sandwiches are an easy, affordable meal prep for the week. Customize several ways, the family will appreciate these. This is a great meal to prepare for busy weeks and avoid fast food stops!
Why Make Freezer Breakfast Bagel Sandwiches
Breakfast is most important meal of the day! It can sometimes make or break the day 😉 Skip the fast food lines, save money and make these sandwiches instead.
- Meal Prep Friendly.
- Easy! Make a large breakfast from scratch and build the bagels.
- Customizable Options. Use any meat or cheese and switch up the bread or bagels.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Bagels. I love a good bagel sandwich, but you can also use english muffins or sandwich bread.
- Bacon. I use bacon but also like to make vegetarian sandwiches or use sausage patties like my Chicken Apple Sausage or Turkey Sausage.
- Eggs. I make scrambled or fried for the sandwiches.
- Cheese. Any cheese of choice works, I prefer sharp cheddar.
Steps To Make This Recipe
- Step One. Make the eggs! Make scrambled or keep them whole and bake them with the yolk still in tact. Add 8-12 eggs to a deep, 13×9 baking dish.
- Step Two. Bake on 350º for 8-10 minutes.
- Step Three. Toast the bagels or English muffins. Lay them flat and opened on a parchment lined baking sheet. Spirtz them with oil and toast on 350º for about 4 minutes.
- Step Four. Build the Sandwhichs. Layer the cheese on the bottom, the egg slices on top of the cheese, add the meat and the top to the sandwich. Wrap them individually in parchment or foil. Add them to a large ziplock bag and store in the freezer for up to two months.
- Step Five. To reheat, remove the wrap (tin foil or parchment) defrost the breakfast sandwich and microwave on medium for 1-2 minutes until cheese is melted. Personally, I like to remove the English muffin top and toast it separately to give the sandwich some fresh, toasty crunch, but this is optional.
Recipe Tips
- The eggs will cook more when the breakfast sandwiches are reheated, so try not to overcook.
- Add vegetables if you want! Add any vegetables you like to the eggs before baking, including: mushrooms, onions, peppers, spinach, zucchini, etc. Keep in mind this will slow the egg cook down a little so time will need to be adjusted.
- Use egg whites if you want to cut down the calories.
- The best way to reheat: I like to remove the English muffin top and toast it separately to give the sandwich some fresh, toasty crunch, but this is optional.
Recipe Pairings
These Sandwhichs are filling on their own! But if you want to add a little something to pair with the, try my Breakfast Sweet Potato Hash, Strawberry Yogurt Muffins or Bread Pudding.
Other Breakfast meals to try
Breakfast
Healthier Breakfast Tostada
Breakfast
Easy Lemon Blueberry Breakfast Bread
Dessert
Almond Lemon Cookies
Breakfast
Vegan Baked Oatmeal
Freezer Breakfast Bagel Sandwiches
Freezer Breakfast Bagel Sandwiches are an easy, affordable meal prep for the week. Customize several ways, the family will appreciate these.
Equipment
- deep baking dish 9×13
- baking sheet
Ingredients
- 8 slices of bacon, cooked
- 8-12 eggs
- ½ tsp salt
- ½ tsp pepper
- 4-6 slices cheddar cheese
- 4-6 bagels, or english muffins
Instructions
- Preheat oven to 350º. Make the bacon first using your preferred method, set it aside.
- In a well greased, deep sided baking dish (9×13 or similar) crack open 8-12 eggs. Leave them whole or scramble them. Season with salt and pepper.
- Place the baking dish in the oven and bake for 8-12 minutes depending on how you like your eggs cooked. Keep in mind they will cook more when reheated. Different baking dishes may need longer to cook the eggs, I use a metal dish. Keep the oven on to lightly toast the bread.
- Let the eggs cool a bit, using a spatula, cut the eggs into squares or use a large cookie cutter if you prefer circle cut eggs, both work great.
- Slice open the bagels or english muffins, lay them flat on parchment paper. Give them a spritz of oil and lightly toast them in the oven for about 4 minutes, don't over toast them since they will be reheated again later.
- Build the Sandwhichs. Layer the cheese on the bottom, the egg slices on top of the cheese, add the meat and the top to the sandwich. Wrap them individually in parchment or foil. Add them to a large ziplock bag and store in the freezer for up to 2 months.
- To reheat, remove the wrap (tin foil or parchment) defrost the breakfast sandwich and microwave on medium for 1-2 minutes until cheese is melted. Personally, I like to remove the English muffin or bagel top and toast it separately to give the sandwich some fresh, toasty crunch.
Notes
- The eggs will cook more when the breakfast sandwiches are reheated, so try not to overcook.
- Add vegetables if you want! Add any vegetables you like to the eggs before baking, including: mushrooms, onions, peppers, spinach, zucchini, etc. Keep in mind this will slow the egg cook down a little so time will need to be adjusted.
- Use egg whites if you want to cut down the calories.
- The best way to reheat: I like to remove the English muffin or bagel top and toast it separately to give the sandwich some fresh, toasty crunch, but this is optional.
Nutrition
Serving: 1 bagel sandwhich | Calories: 493kcal | Carbohydrates: 57g | Protein: 26g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 346mg | Sodium: 1101mg | Potassium: 248mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 648IU | Calcium: 190mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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My husbands fave breakfast for busy work ays!