I love a good breakfast sandwich, but they’re kind of a pain to make at home, and whenever I buy English muffins it’s hard not to let them go to waste—because my wife has a mild wheat allergy and also eats low-carb. So I went looking for a way to make a bunch of breakfast sandwiches and have them ready in the freezer whenever I wanted.
The winner was this recipe from the Kitchn, which worked amazingly well. I made some adjustments that improved on it (that’s not an opinion; mine is unequivocally better), because their recipe skimped on the bacon and the cheese and did not make full use of the bacon they did use.
Make-ahead breakfast sandwiches
- 10 large eggs (or 9 extra large)
- 1 cup whole milk
- 1 tsp salt
- 9 slices thick-cut bacon, cut in half
- 12 slices American cheese (yellow)
- 6 English muffins
- 2 tbsp. butter
Eggs: Preheat oven to 375°. Beat eggs, milk, and salt together. Grease a 9×13 baking dish with cooking spray, and add egg mix. Cook on lower rack for 25-30 minutes until an inserted paring knife comes out clean. Let cool completely, then cut out six 3- to 4-inch rounds with a drinking glass or cup.
Bacon: While eggs cook, cut bacon slices in half. Cover a baking sheet with foil, and place bacon on foil. Bake on upper rack, 15-30 minutes until desired doneness is reached. Remove bacon to plate with paper towels to drain excess grease. Drain remaining grease on foil (about 2-3 tbsp. worth) into a small microwave-safe dish.
Muffins: Split muffins and place them on the baking sheet used for the bacon, on a new piece of foil. Add butter to bacon grease and nuke until melted; mix thoroughly. Brush bacon-butter mix on muffins, and toast/broil until muffins are crispy. Allow to cool.
Assembly: Wipe excess grease/butter from outside of muffin. Place 1 slice cheese on lower half of muffin, and fold corners over. Top with egg round, then 3 half-slices of bacon. Top with second piece of cheese, corners folded over, then with top half of muffin. Wrap in foil and place in freezer. Optional: After 15-30 minutes of freezing, remove from foil and store in vacuum-seal bags; do not allow sealer to crush muffin.
Reheating: Remove sandwich from foil/bag and wrap in paper towel. For a high-power microwave, nuke 60-90 seconds until completely warmed, then let stand 1 minute. Check egg to make sure it is not cold in center. 700 watt microwave: Nuke 90 seconds, let stand 1 minute, nuke 60 seconds, let stand 1 minute more.
Now the post-mortem. First, you’ll note I deviated from the Kitchn’s recipe by adding more cheese, adding more bacon, and including the bacon grease with the butter. Also because I only buy extra-large eggs, I cut the eggs down from 10 to 9.
The egg rounds I cut out were 4 inches wide, because I used a tall plastic drink cup left over from the Fair. (You know the kind, the ones you get that have a thick plastic lid and a huge straw, that you can refill.) Nothing was wrong with this, but they were a little big for the muffins. The upside of being a little big was that it helped me guess when the egg was warmed properly, since it stuck out of the side.
The added cheese was perfect. Do not skimp and go with one slice. The egg round is about half an inch thick, and needs more cheese to stand up to it.
The added bacon was perfect. If your sandwich only has one full slice of bacon instead of a slice and a half, or worse if you use regular and not thick-cut bacon, you’re doing it wrong.
Finally, brushing the muffins with a bacon-butter mix instead of just butter was genius, and I expect full credit for this masterstroke of ingenuity. The flavor this imparted to the finished product was exquisite. Settle for nothing less.
The Kitchn says these will last about a month in foil. I only gave mine about half an hour to firm up before I sealed them in FoodSaver bags, because I didn’t want freezer burn to happen. Some ice crystals were already forming on the egg rounds when I did this, so it was worth the extra effort. The sandwiches will probably last longer that way, if you can leave them alone long enough.
Finally for reheating, your mileage may vary. All microwaves are different, and mine is only a pathetic 700 watts. I disagree with the Kitchn’s recommendation of a mere 60 seconds for a good microwave, because if you’ve ever had frozen breakfast sandwiches before you know what happens: The egg patty stays cold in the middle. So you can try 60 seconds, but I think if you need less than 90 it’s a miracle.
Per their recommendations, I did save my egg scraps so I can use them in a stir fry or something another time. Because the egg was properly salted, it was delicious. And do be sure to use whole milk; remember, skim milk is basically sugar water, and is terrible for you. This sandwich is fatty but that means it’s flavorful and will stick with you; fat is not your enemy.