September 16, 2021
Freezer friendly Breakfast Sandwiches that you can make ahead of time then reheat in the morning! Prep a sheet pan of eggs, lay out gluten free bagels or english muffins, fill with some precooked breakfast meat, top with cheese and wrap to store in the fridge or freezer for later!
You’ve heard the story, I use to LOVE cooking breakfast. But since becoming a parent, if I don’t have something made ahead I simply don’t eat. EI feed my toddler, while I sip my coffee and then next thing I know, it’s lunch and I never ate breakfast. That’s why I’m sharing these incredibly easy, make-ahead Freezer Breakfast Sandwiches. You can make a dozen sandwiches at once, and reheat them quickly for a hot breakfast any day of the week.
These Freezer Friendly Breakfast Sandwiches are the answer to your breakfast prayers. You can keep your freezer stocked so you’ll always have a delicious and satisfying breakfast that’s ready when you are. The great thing about gluten free breakfast sandwiches is that you can alternate your toppings to meet your weekly cravings. Switch up the breakfast meat or add in some veggies to your eggs. It’ll keep things interesting!
Another great use for these make ahead breakfast sandwiches is to gift new parents a batch! I love making a batch of these for mama’s with new babies. These sandwiches are a quick reheat, and basically require only one hand when you are holding a baby in the other.
Ingredients For Make-Ahead Breakfast Sandwiches
- Large eggs
- Milk of choice – for dairy-free choose plain non-dairy milk such as unsweetened almond milk or Nutpods
- Gluten Free English muffins – for Gluten-free my favorites are Canyon Bakehouse Brand.
- Breakfast meat – Sliced breakfast ham is my favorite, but you could build these with bacon or sausage as well.
- Sliced cheddar cheese – feel free to substitute your favorite cheese or omit the cheese for dairy-free. Cheddar, Swiss, and pepper jack are particularly delicious. If you want to omit the cheese but want something creamy on the sandwich – try Kite Hill dairy free cream cheese. I love their chive flavor!
- Fine salt and pepper
- Optional for serving – after you heat the breakfast sandwiches, you can add additional if you would like. I like fresh greens like arugula or spinach. You could also add sliced tomatoes, avocado or red onion.
To reheat sandwiches:
- From Thawed: Place the desired number of foil-wrapped sandwiches in the refrigerator to thaw overnight before reheating. In a preheated 350℉ oven or toaster oven, heat the foiled wrapped sandwiches for 20 minutes or until heated through.
- To reheat in the microwave: first remove foil from the thawed sandwich(es). Then, wrap each sandwich lightly in a paper towel and microwave for 1 ½ – 2 minutes or until heated through.
- From Frozen: Place foil-wrapped breakfast sandwich(es) in a preheated 350℉ oven or toaster oven for 30-35 minutes or until heated through.
- To reheat in the microwave: first remove foil from the frozen sandwich(es). Then, wrap each sandwich lightly in a paper towel and microwave for 3 minutes or until heated through.
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap a picture and post it on Instagram using the hashtag #eatingataltitude. And of course be sure to follow Eating At Altitude on Instagram. You can also find me on Facebook and Pinterest. xo!
Gluten Free Make-Ahead Breakfast Sandwiches (Freezer Friendly)
Ingredients
- 10 eggs
- 3 tbsp dairy free milk
- 6 gluten free english muffins
- 6 slices ham, bacon or sausage rounds
- 6 slices american cheese
- cream cheese optional
Instructions
Sheet Pan Eggs
- Preheat oven to 325°F. Grease a 9×13" rimmed baking sheet with avocado oil spray. Whisk eggs, milk, salt, and pepper until well combined. Place prepared baking sheet on oven rack and carefully pour in egg mixture. Bake until just set in the middle, 16-18 minutes.
Make Ahead Breakfast Sandwiches
- Lay out 6 squares of foil. Place an english muffin in each square. Top one half of the english muffin with egg, breakfast meat and cheese. If using dairy free cream cheese, spread onto the top half of the muffin. Place on top of the sandwich.
- Allow the eggs to be completely cooked before wrapping the sandwiches. Then Wrap the foil around the sandwiches. Transfer all to a large storage bag. Store in the fridge for up to 7 days or in the freezer for up to 3 months. See notes for reheating instructions.
Notes
- From Thawed: Place the desired number of foil-wrapped sandwiches in the refrigerator to thaw overnight before reheating. In a preheated 350℉ oven or toaster oven, heat the foiled-wrapped sandwiches for 20 minutes or until heated through.
- To reheat in the microwave: Remove foil from the thawed sandwich(es). Wrap sandwich lightly in a paper towel and microwave for 1 ½ – 2 minutes or until heated through.
- From Frozen: Place foil-wrapped breakfast sandwich(es) in a preheated 350℉ oven or toaster oven for 30-35 minutes or until heated through.
- To reheat in the microwave: Remove foil from the frozen sandwich(es). Wrap sandwich lightly in a paper towel and microwave for 3 minutes or until heated through.
