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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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