Breakfast Sandwiches for Meal Prep
These English-muffin sandwiches layer orange cheddar, tender baked egg, and thin rounds of Canadian bacon. Baking the eggs in one 9-by-13-inch pan makes six portions at once, while lightly toasted muffins and blotted bacon help the bread hold up in storage.
Let the eggs, muffins, and bacon stop steaming before assembly, then wrap the cooled sandwiches individually for the refrigerator or freezer. Reheat until the egg center is hot; microwave time depends on whether the sandwich is chilled or frozen.
Ingredients for 6 Breakfast Sandwiches
- 10 large eggs (about 500g)
- 2 tablespoons milk (30g)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Nonstick cooking spray, for the baking pan
- 6 English muffins, split (about 340g)
- 6 orange cheddar cheese slices, about 1 ounce each (170g total)
- 12 thin rounds fully cooked Canadian bacon (about 340g)
Yield: 6 sandwiches. Time: About 20 minutes prep, 25 minutes cooking, and 1 hour 15 minutes total, including cooling and wrapping.
How to Make Breakfast Sandwiches for Meal Prep
- Prepare the pan: Preheat the oven to 350°F (175°C). Coat a 9-by-13-inch baking pan with nonstick spray, including the corners. Alternatively, line the pan with parchment and grease the parchment.
- Bake the eggs: Whisk the eggs, milk, salt, and pepper until combined. Pour into the pan and bake uncovered. Start checking at 18 minutes; the eggs will usually take 20 to 25 minutes. Remove them when the center is set, with no liquid or jiggle. Baking much longer can make the egg rubbery after reheating.
- Toast and warm: While the eggs bake, lightly toast the muffin halves until the cut sides are golden and crisp. Warm the fully cooked Canadian bacon in a skillet over medium heat for about 1 to 2 minutes per side, turning once, until heated with lightly browned edges. Blot with a paper towel.
- Cool and portion: Let the egg sheet cool, then lift it out if you used parchment. Cut it into a two-by-three grid for six roughly muffin-sized portions. Trim protruding corners only if needed. Let the eggs, muffins, and bacon finish cooling until they no longer release steam.
- Assemble: Place one cheddar slice on each muffin bottom. Add an egg portion and two Canadian-bacon rounds, then close with the muffin top. There is no need to press the layers into a tight stack.
- Wrap: Once the assembled sandwiches are fully cool, wrap each one individually. Label and date them, then refrigerate or freeze promptly.
How to Keep the Muffins From Getting Soggy
Light toasting gives the cut sides some structure, and blotting the warmed bacon keeps surface moisture and grease off the bread. Cooling every component before wrapping matters just as much: trapped steam can dampen refrigerated sandwiches and form ice crystals in frozen ones.
Breakfast Sandwich Variations
For a meatless sandwich, omit the Canadian bacon and keep the baked egg and cheddar. Fully cooked ham or separately cooked sausage can also replace the bacon, though a sausage patty makes a thicker sandwich. Cook any raw meat fully and drain excess grease before assembly.
For a different handheld breakfast, try Breakfast Quesadillas with Bacon, Eggs and Cheese.
How to Store and Reheat the Sandwiches
Refrigerate: Keep individually wrapped sandwiches in an airtight container for 2 to 3 days. Freeze: Place individually wrapped sandwiches in a labeled freezer bag and use within one month for best quality.
Remove all storage wrapping before microwaving and cover the sandwich with a paper towel. For a refrigerated or overnight-thawed sandwich, start with about 35 to 60 seconds, then continue as needed until the egg center is hot.
From frozen, microwave at 50% power for about 1 to 2 minutes, then at full power in 30-second increments until hot throughout. If the bread is hot but the egg center is cold, open the sandwich to expose the egg and heat it in another short increment. Microwave times vary with the sandwich and appliance. For a crisper muffin, separate and toast it after microwaving. Add hot sauce after reheating, if desired.
For another make-ahead egg breakfast, try Cottage Cheese Egg Bites with Canadian Bacon.
Nutrition
Approximate nutrition per sandwich: 440 calories, 35g protein, 20g fat, and 28g carbohydrates. Approximate nutrition per 100g: 195 calories, 16g protein, 9g fat, and 12g carbohydrates. Values are estimates and vary with the muffins, cheese, and Canadian bacon used.
Equipment
- 9-by-13-inch baking pan
- Oven
- Whisk
- Skillet
- Paper towels
Ingredients
- 10 large eggs (about 500 g)
- 2 tablespoons milk (30 g)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Nonstick cooking spray, for the baking pan
- 6 English muffins, split (about 340 g)
- 6 orange cheddar cheese slices, about 1 ounce each (170 g total)
- 12 thin rounds fully cooked Canadian bacon (about 340 g)
Instructions
- Preheat the oven to 350°F (175°C). Coat a 9-by-13-inch baking pan with nonstick spray, including the corners. Alternatively, line it with parchment and grease the parchment.
- Whisk the eggs, milk, salt, and pepper until combined. Pour the mixture into the pan and bake uncovered, checking at 18 minutes. Bake for 20 to 25 minutes, until the center is set with no liquid or jiggle.
- While the eggs bake, lightly toast the muffin halves until the cut sides are golden and crisp.
- Warm the fully cooked Canadian bacon in a skillet over medium heat for 1 to 2 minutes per side, turning once, until heated through with lightly browned edges. Blot with a paper towel.
- Let the egg sheet cool, then lift it out if you used parchment. Cut it into a two-by-three grid to make six portions. Let the eggs, muffins, and bacon cool until they no longer release steam.
- Place one cheddar slice on each muffin bottom. Add an egg portion and two Canadian bacon rounds, then close with the muffin top.
- Once the sandwiches are fully cool, wrap each one individually. Label and date them, then refrigerate or freeze promptly.
Tips
- Start checking the eggs at 18 minutes and remove them once the center is set to help prevent a rubbery texture after reheating.
- Lightly toast the muffins to help them hold up in storage.
- Blot the warmed bacon to keep excess moisture and grease off the bread.
- Cool all components completely before wrapping to prevent trapped steam.
Variations
- Meatless: Omit the Canadian bacon and use the baked egg and cheddar.
- Ham or Sausage: Replace the Canadian bacon with fully cooked ham or separately cooked sausage. Cook raw meat fully and drain excess grease before assembly.