Make Ahead English Muffin Breakfast Sandwiches with Bacon, Egg & Cheese Recipe

Introduction

Enjoy a delicious and convenient start to your day with these Make Ahead English Muffin Breakfast Sandwiches. Packed with crispy bacon, fried eggs, and sharp cheddar cheese, they are perfect for busy mornings. Prepare them in advance, store in the fridge or freezer, and have a warm, satisfying breakfast ready whenever you need it.

Ingredients

• 6 Bays English Muffins
• 4-5 tablespoons butter, divided
• 6 slices thick-cut bacon
• 12 eggs
• 6 slices sharp cheddar cheese
• Sea salt & black pepper, to taste

Instructions

1. Step 1: Separate the English muffin halves and place them on the middle rack of a 400°F oven. Toast for 5-8 minutes, watching carefully to prevent burning.
2. Step 2: Place the bacon on a large rimmed baking sheet. After removing the muffins, put the bacon in the oven and bake for 15 minutes. Flip and bake an additional 5-7 minutes until crisp. Drain on paper towels.
3. Step 3: Spread butter on the inside of all English muffin halves (about 3 tablespoons total).
4. Step 4: Heat a large skillet over medium or medium-high heat and melt 1 tablespoon butter. Fry the eggs in 2-3 batches, adding more butter if needed. Flip eggs halfway and cook whites thoroughly; yolks can be soft or firm based on your preference.
5. Step 5: Assemble sandwiches: place one fried egg on the bottom muffin half, season with salt and pepper, add half a slice of bacon, place one slice of cheese, then another fried egg, season again, and top with the other muffin half.
6. Step 6: Let sandwiches cool completely. Wrap each tightly in parchment paper, place in a gallon-sized freezer bag, remove excess air, and seal. Store in the fridge for up to one week or freeze for up to one month.
7. Step 7: To reheat, keep sandwiches wrapped in parchment paper. Microwave from the fridge for about 1 minute in 15-second increments until heated through, or warm in a 375°F oven for 15-18 minutes. Check muffins at 10 minutes to prevent hardening.

Tips & Variations

• Cook bacon in the oven for even crispness and easier preparation.
• Lightly toast English muffins before assembling if you plan to microwave leftovers to maintain texture.
• Try swapping bacon with deli ham or breakfast sausage for variety.
• Make a vegetarian version with sautéed spinach, Swiss cheese, and sliced tomato added after reheating.
• Add spreadable toppings like cream cheese, smashed avocado, or chimichurri sauce for extra flavor after reheating.
• Use silicone egg molds to keep fried eggs uniform in size when batch cooking.

Storage

Store wrapped sandwiches in the refrigerator for up to one week or freeze for up to one month. For best texture, thaw frozen sandwiches in the fridge overnight before reheating. Reheat in the microwave or oven while wrapped in parchment paper to retain moisture and prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use scrambled eggs instead of fried eggs?

Fried eggs are recommended because they reheat faster and prevent soggy bread. Scrambled eggs tend to be thicker and can make the sandwich soggy or cause uneven reheating.

How do I prevent the English muffin from getting too hard when reheating?

If reheating in the oven, check the muffins around 10 minutes and remove them early if they start to get too toasted. Let the rest of the sandwich finish heating separately to avoid hard bread.

Make Ahead English Muffin Breakfast Sandwiches with Bacon, Egg & Cheese Recipe

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★★★★★

4.5 from 65 reviews

• Author: Matteo
• Total Time: 40 minutes
• Yield: 6 sandwiches 1x

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Description

Make Ahead English Muffin Breakfast Sandwiches are an easy, delicious solution for busy mornings. These sandwiches feature crispy oven-baked bacon, perfectly fried eggs, and sharp cheddar cheese layered on buttery Bays English muffins. They can be assembled ahead of time, stored in the fridge for up to a week or frozen for up to a month, making them perfect for meal prep or grab-and-go breakfasts. Reheat quickly in the microwave or oven for a wholesome and satisfying start to your day without the morning rush.

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Ingredients

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English Muffins and Butter

• 6 Bays English Muffins
• 4–5 tablespoons salted butter (grass-fed and/or cultured recommended), divided

Bacon

• 6 slices thick-cut bacon (applewood or peppered preferred)

Eggs and Cheese

• 12 large eggs
• 6 slices sharp cheddar cheese

Seasonings

• Sea salt, to taste
• Black pepper, to taste

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Instructions

1. Toast English Muffins: Separate the English muffin halves and place them on the middle rack of a preheated 400°F oven. Toast for 5-8 minutes until lightly browned and slightly crispy, watching carefully to prevent burning.
2. Cook Bacon: Place bacon strips on a rimmed baking sheet and bake in the same oven for 15 minutes. Flip and bake for an additional 5-7 minutes until crispy to your preference. Remove and drain on paper towels to soak excess grease.
3. Butter Muffin Halves: Spread roughly 3 tablespoons of butter evenly on the inside surfaces of all English muffin halves while still warm for added flavor and moisture retention.
4. Fry Eggs: Heat a large skillet over medium to medium-high heat and add 1 tablespoon of butter or bacon grease. Fry eggs in 2-3 batches, adding extra butter if needed. Cook the whites completely and flip halfway through if desired. Cook yolks to your preferred doneness, either soft or fully cooked.
5. Assemble Sandwiches: On the bottom half of each English muffin, place one fried egg, season with salt and pepper, add half a slice of cooked bacon, then one slice of cheddar cheese, followed by another fried egg with salt and pepper. Top with the other muffin half.
6. Wrap and Store: Allow sandwiches to cool completely, then wrap each tightly in parchment paper. Place wrapped sandwiches in a gallon-sized freezer bag, press out as much air as possible, and seal tightly. Store in the refrigerator for up to one week or freeze for up to one month.
7. Reheat From Fridge: Microwave wrapped sandwiches for about 1 minute in 15-second increments until heated through, or heat wrapped sandwich in a 375°F oven for 15-18 minutes until warm.
8. Reheat From Freezer: Thaw sandwiches overnight in the fridge before reheating by microwave or oven as described above for best texture.

Notes

• When reheating in the oven, check English muffins at 10 minutes to avoid over-toasting; remove early if needed.
• If eating immediately, microwave for 30 seconds and finish in the oven at 375°F for 3-5 minutes until cheese melts.
• Use parchment paper for wrapping as it’s safe for microwave and oven reheating and helps keep the sandwich intact.
• For batch prepping, double or triple the recipe and use gallon-sized bags for storage to maintain freshness.
• Optional ingredient swaps include thin deli ham, breakfast sausage, different cheeses, or vegetarian fillings such as sautéed spinach and tomato added after reheating.
• Using silicone egg molds can help maintain uniform egg size and shape for batch cooking.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: make ahead breakfast, English muffin sandwich, breakfast sandwich, bacon egg cheese sandwich, meal prep breakfast, freezer friendly breakfast, quick breakfast, easy breakfast sandwich