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These Freezer Breakfast Sandwiches are the thing to meal prep for busy mornings. These are filled with homemade maple sage chicken sausage patties, light and fluffy egg and a slice of cheddar cheese. Reheat these in the oven, microwave or airfryer for easy mornings.
Being a new (ish) mom has made me into a meal prepper. And these have been a game-changer for a high-protein breakfast. Pair this with an Iced Matcha Latte, Iced Pumpkin Latte or warm Matcha Latte for a delicious morning. Here’s what you’ll need!
Ingredients
- Ground chicken. I like making my own chicken sausages so I can control the sugar and salt content.
- Maple syrup. I like adding a bit of maple syrup to balance out any spice.
- Dried sage. This is inspired by the frozen Applegate sausage patties. The sage works wonderfully with the maple flavor.
- Eggs. We’re making a sheet of eggs in a 9×13-inch baking pan.
- Milk. This lightens up the eggs.
- English muffins.
- Cheese, of choice. I used a medium cheddar but I think a Monterey Jack, colby jack or Pepper Jack would also work well.
For the rest of the ingredients, please see the recipe index card below!
How to Make this Freezer Breakfast Sandwich Recipe
- Make the chicken sausage patties. Mix together the ground chicken, maple syrup, spices and salt.
- Form the patties. I like to make them around 4-5 inches in diameter because they shrink as they cook.
- Cook the patties. Add them to a non-stick or cast iron skillet, over medium heat, and cook on both sides for 2-3 minutes.
- Make the eggs. Beat together the eggs, milk and salt.
- Pour the eggs into a prepared 9×13-inch baking pan. Bake for 15-18 minutes, until set on top. Remove from the oven and allow to cool.
- Stamp out circles. Using a 3-inch cookie cutter, cut out circles of the egg.
- Butter the inside of each English Muffin.
- Assemble the sandwiches. Add the patty, egg, cheese and top with the second half of English muffin.
- To Store and Freeze. Wrap them in parchment. Label them with a marker. And add to a ziploc freezer-safe bag.
- To Re-heat. Thaw in the fridge overnight. Warm in the oven for 15 minutes. OR cook on 300F in the airfryer for 10 minutes.
Tips and Tricks
- Use other forms of meat. If you like, you can use ground pork, ground beef or imitation meat. Also I love the chicken sausage patties from Costco so you can use those if you want to skip a step!
- English muffin brand. I used the 365 Brand of English Muffins. I found the insides to not be as craggily as Thomas English Muffins, just fyi.
Recipe FAQs
How long do these Freezer Breakfast Sandwiches keep in the fridge and freezer?
I would store them in the fridge for up to three days from thawing/the initial cooking. They last in the freezer for up to three months.
Can I reheat these in the microwave?
Yes, these would work in the microwave too. I personally don’t love how bread re-heats in the microwave.
Can I make these dairy free?
Yep, to make these Freezer Breakfast Sandwiches dairy free, you can skip the cheese OR use a vegan cheese.
For More Cozy Breakfast Ideas
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Berry Cheese Danish
Breakfast
Best Lemon Ricotta Pancakes
Holiday
Buttermilk Biscuits
Breakfast
Homemade Cream Cheese
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Freezer Breakfast Sandwiches
These Freezer Breakfast Sandwiches are the thing to meal prep for busy mornings. These are filled with homemade maple sage chicken sausage patties, light and fluffy egg and a slice of cheddar cheese. Reheat these in the oven, microwave or airfryer for easy mornings.
Video
Equipment
Ingredients
Baked Eggs:
- 12 large eggs
- 1/4 cup milk, (I used 2%)
- Kosher salt
- Freshly ground pepper
Chicken Sausage Patties:
- 2 pounds ground chicken
- 2 teaspoons maple syrup
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon ground paprika
- 1/4 teaspoon ground sage
- 1/4 teaspoon ground oregano
- Pinch crushed red pepper
For Assembly:
- Softened Butter, for the English muffins
- 8 English muffins
- 8 slices cheddar cheese, (or cheese of choice)
Instructions
To Bake the Eggs:
- Preheat the oven to 325F. Grease and line a 9×13-inch pan with parchment paper. Set aside.
- In a large bowl, crack in the eggs. Pour in the milk and add in the salt and pepper. Beat until smooth. I like to use an electric-mixer to make it easy.
- Pour it into the prepared baking pan and transfer to the oven to bake for 15-18 minutes, until set.
- Allow to cool completely. Using a 3-inch cookie cutter, stamp out egg rounds for the sandwiches. You should get seven rounds. I used the scraps for the eighth sandwich–we’re not wasting any!
To Make the Sausage Patties:
- In a large bowl, combine the ground chicken, maple syrup, kosher salt, garlic powder, onion powder, paprika, sage, oregano and crushed red pepper.
- Scoop out 4 ounces of ground chicken mixture. I like to put these on pieces of parchment so I can easily transfer them to the pan. Repeat with the remaining chicken mixture. I ended up with 8 patties.
- In a large skillet, set over medium heat. Add a teaspoon or two of olive oil. When the oil is hot, add in the patties. I did these in batches, cooking about 2-3 at a time. Cook on the first side for 2-3 minutes and the flipping and cooking on the opposite side for an additional 2-3 minutes. Each patty should reach 165F using an internal thermometer.
- Repeat with the remaining patties.
To Assemble the Freezer Breakfast Sandwiches:
- Take your 8 English muffins and slice them in half. Add a smother of butter to each English muffin piece.
- To one half of the English muffin add a sausage patty, an egg round and a slice of cheese. Top with the other half of the English muffin. Repeat with the remaining sandwiches.
- Wrap the sandwiches in pieces of parchment. Transfer to a freezer-safe bag and place in the freezer for up to 3 months. You can also store these in the fridge for up to 3 days.
To Reheat Sandwiches:
- For the best method, I've found these are best when thawed overnight in the fridge. It takes a bit of forethought but worth it! A
- Airfryer: Reheat these in the airfryer for about 5-7 minutes at 300F.
- Oven directions: Preheat the oven to 350F. Place on a baking sheet. Bake for 10-15minutes, until warmed throughout and the cheese is melty.
Notes
Tips and Tricks:ย
- Use other forms of meat. If you like, you can use ground pork, ground beef or imitation meat. Also I love the chicken sausage patties from Costco so you can use those if you want to skip a step!
- English muffin brand. I used the 365 Brand of English Muffins. I found the insides to not be as craggily as Thomas English Muffins, just fyi.
Nutrition
Calories: 325kcal | Carbohydrates: 15g | Protein: 33g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 344mg | Sodium: 1011mg | Potassium: 782mg | Fiber: 2g | Sugar: 2g | Vitamin A: 401IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this Recipe? Please Rate & comment below!
These breakfast sandwiches were even better than I imagined they’d be! While they’re a little more involved than just assembling pre-packaged ingredients, the extra effort pays off in flavor and confidence in knowing exactly what’s in your sandwich. Not a preservative in sight! My only alteration was to add chopped red pepper and spinach to the eggs. I wasn’t near a Whole Foods to get the 365 brands of muffins, so I used Bays Brioche English Muffins, and my word were they good. I’ll be making these again!
Right? I didn’t know ground chicken could taste so good haha. I love the idea of adding red pepper and spinach to the eggs yummy!