Freezer Friendly Breakfast Egg Muffin Sandwiches with Bay’s English Muffins

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Disclosure: This is a sponsored blog; while the views expressed here were genuinely mine, consideration was paid to me by Bays English Muffins.

Looking for a quick, grab & go hearty breakfast? Try these freezer friendly Breakfast Egg Muffin Sandwiches using Bay’s English Muffins!

Freezer Friendly Breakfast Egg Muffin Sandwiches

Summer is officially almost here and summer can be busy with camps, outings with friends and family and vacations mixed in. With summer in full swing, I like to have some ready-made meals in the freezer to keep these summer days more carefree and stress-free. With a year of early mornings for school, it can be nice to sleep in a little bit or at least enjoy your coffee while you put the kids in charge of breakfast.

All it takes is about a half hour of prep work and you can have 12 sandwiches prepped and ready to go to feed your family multiple meals with very easy prep work.  Just throw the breakfast sandwiches in the freezer in a seal-top bag & they will be ready for a quick, on-the-go breakfast. These hearty, protein-filled sandwiches are easy to eat when you’re headed out the door for a busy morning. They are so portable & relatively mess-free to eat, so they make great sandwiches for road trips or camping trips, too.  Just keep the sandwiches in your cooler in the car and heat up in the microwave at your hotel or on your camp stove for an easy yet filling breakfast.

You’ll also learn just how easy these sandwiches are to make individually in the morning when you need to get moving quickly & grab a quick bite to eat on your way out the door. It takes less than 5 minutes using just the toaster and microwave, no need to heat up the oven to have a delicious sandwich.

 

 

The key to delicious-tasting Breakfast Egg Muffin Sandwiches is to use quality ingredients and we had the opportunity to try Bay’s English Muffins and these are the perfect English Muffins to use with your breakfast sandwiches as they are found in the dairy case at your local store, so they are chilled for freshness. Bay’s English Muffins are pre-sliced and easy to use, which will make for quick work if you’re making a dozen or more in bulk to prep for breakfast meals for your family.

Whether you are making individual muffins for your family that morning or you want to make a dozen to keep in your freezer for bulk  meals, you want to make sure use the freshest ingredients right from the start. Bay’s English Muffins leave the factory within 24 hours of baking them and then they are shipped around the country in refrigerated trucks & kept in the refrigerated dairy aisle at the grocery store.

We also love finding products made with quality ingredients and Bay’s English Muffins are made with just 5 ingredients – Hawaiian cane sugar, Minnesota spring wheat, whole milk, Wisconsin AA butter and potato flour.  Bay’s has been making their popular English muffin recipe since 1933 in Chicago, an original recipe passed down from the founder, George Bay’s English grandmother in the 1800’s.  Bay’s English Muffins are not just for breakfast either – check out all of these delicious recipes on the Bay’s website for breakfast, lunch, dinner & even a snack.  You can also check out the Bay’s English Muffins Facebook page for more recipe inspiration.

Give these Breakfast Sandwiches a try & let us know what you think – they are a frequent breakfast idea in our house because we love having such a fast yet tasty option for a filling breakfast when we’ve got a busy morning!

How-To Video:

Watch how easy it is to make these Breakfast Egg Muffin Sandwiches!  These are so easy & quick to make – perfect for feeding a crowd, whether it’s multiple meals for your family, quick meals for out of town company or to bring with you on a trip.

Breakfast Egg Muffin Sandwich Recipe:

Ingredients:

 

• 12 Bay’s English Muffins, Original
• 12 Eggs (1 Egg per sandwich)
• Salt & pepper
• 12 slices of cheese per sandwich (we use cheddar but you can use your favorite cheese such as Swiss, Monterey Jack, etc)
• 12 slices of Deli Ham (I use any of the packaged deli hams as they are the round size, which fits well)
• Cooking Spray

(The amount of ingredients depends on how many sandwiches you’re making)

Directions:

Preheat the oven to 350 degrees.

Spray a muffin tin liberally with cooking spray.

 

Break open one egg per muffin tin space. Use a fork to break open the yoke (don’t stir, just break it open)

Sprinkle with a small pinch of salt and/or pepper, if desired

Put it in the oven for 15 – 17 minutes (until egg yolk is set). Once out of the oven, use a. fork to scrape along the sides & gently pull out the cooked egg.

 

Toast the English Muffins – you can do this in a toaster/toaster oven or place in the oven for just a few minutes until the edges are toasted.

 

 

Do an assembly line for sandwiches – Lay down the bottom halves of the English Muffins. Then add the cooked egg on top, next add the ham & then the cheese slices. On top add the top half of the English muffins.

To Cook Sandwiches Immediately:

Put the sandwiches on a cookie sheet & cover with foil. Put them back in the oven to melt the cheese for just a few minutes at 350 degrees.

To Freeze Sandwiches:

 

 

 

Wrap each sandwich in a damp paper towel (make sure to wring out the water) & then wrap in saran wrap or foil. Put all the sandwiches in a large seal-top bag, label, and put in the freezer for up to a month.  (The damp paper towel is to prevent the English muffin from getting too tough when you heat it up).

When you’re ready to eat, pull it out of the freezer & remove each sandwich from the saran wrap (or foil) & then unwrap from paper towel.  Drape the paper towel over the top & place on a plate. Microwave the sandwich for 1-2 minutes until warm (start with 1 minute & go up in increments so you don’t overheat in the microwave).

How to Make an Individual Breakfast Egg Muffin Sandwich:

If you want to just make an individual breakfast sandwich, there is a much more simple method without using as many dishes.

• Use the same ingredients, but just enough for one sandwich.
• Toast your Bay’s English Muffin
• Spray a coffee mug with cooking spray on the bottom
• Break open one egg inside the coffee mug. Use a fork to break open the yoke (don’t stir, just break it open)
• Sprinkle with a small pinch of salt and/or pepper, if desired
• Cover mug . with a damp paper towel
• Place mug into the microwave & heat on high for 50 – 60 seconds until egg is cooked
• Flip the mug over onto the English muffin to place the egg on top
• Add your cheese & ham and your sandwich is complete

This method takes less than 5 minutes and your elementary age kids & up can fix their own quick Breakfast Egg Muffin sandwich for easy mornings!

Printable Recipe for Freezer-Friendly Breakfast Egg Muffin Sandwiches:

Here’s a printable version of the Freezer-Friendly Breakfast Egg Muffin Sandwich recipe for you to print off to put in your recipe binder or notebook.

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What is your favorite way to use English Muffins?