The Best Homemade Freezer Breakfast
maple breakfast sausage, fluffy chive eggs, and maple butter.
If future you could do present you one favor, let it be making a batch of these freezer breakfast sandwiches. There’s nothing better than waking up craving a really good breakfast and remembering you have these waiting in the freezer.
These breakfast sandwiches are layered with fluffy chive eggs, homemade maple breakfast sausage, sharp white cheddar, and maple butter, all tucked inside a toasted English muffin. Serve one with smashed avocado on the side and maybe even a drizzle of hot honey. So good.
I’m pretty finicky with my eggs, so if you can relate, these stay surprisingly soft and fluffy even after freezing and reheating. They’re honestly so much better than anything I’ve bought from the freezer aisle, and once you have a batch ready to go, you’ll be so glad you made them.
Storage
Allow the sandwiches to cool completely before wrapping to prevent condensation.
Wrap each sandwich tightly in parchment paper, then transfer them to a freezer-safe zip-top bag or airtight container. Freeze for up to 2 months for the best flavor and texture.
Reheating
Microwave (Fastest)
Remove the parchment and wrap the sandwich in a paper towel. Microwave straight from frozen for 1½–2½ minutes, or until heated through. The exact time will depend on your microwave, so start checking around 1½ minutes. Let stand for 1 minute before enjoying.
Microwave + Skillet
For a crispier English muffin, remove the parchment and wrap the sandwich in a paper towel. Microwave straight from frozen for 1½–2 minutes, then toast in a buttered skillet over medium-low heat for 2 minutes per side, until golden brown and heated through.
Air Fryer
Option 1 (Fastest): Remove the parchment and wrap the sandwich in a paper towel. Microwave straight from frozen for 1½–2 minutes, then transfer to a 350°F air fryer for 2–4 minutes, or until the English muffin is crisp and the cheese is melted.
Option 2 (Air Fryer Only): Remove the parchment and air fry straight from frozen at 325–350°F for 8–12 minutes, flipping halfway through, until heated through and the cheese is melted.
Oven
Remove the parchment and wrap the sandwich loosely in foil. Bake straight from frozen at 350°F for 25–30 minutes, opening the foil for the last 5–10 minutes to crisp the English muffin.
Freezer Door Breakfast Sandwiches
Yields: 6 sandwiches
Prep Time: 30 minutes
Cook Time: 30 minutes
