Make-Ahead English Muffin Breakfast Sandwiches
Homemade breakfast sandwiches with toasted English muffins, baked eggs, and lots of melty cheese.
My family loves these hearty breakfast sandwiches on busy mornings. Made with English muffins, eggs and melty cheese, this satisfying breakfast idea can be meal-prepped for the entire week in an hour. 🙌
If you’ve ever found yourself skipping breakfast or shoving a sugary cereal bar in your face on hectic mornings, this post is for you. Today we’re going to learn how to make breakfast sandwiches for the entire week in an hour. In fact, depending on the size of your household, these sammies could last more than two weeks!
The concept is simple: we’re going to bake 18 eggs with some milk and cheese in a 9x13 dish. While the eggs are cooking, we’ll toast up English muffins and gather slices of cheese. Then we’ll cut the finished eggs into squares and assemble our sandwiches. With hardly any effort, you’ll have days worth of filling breakfasts. What’s not to love?
Some Housekeeping
Going forward this Substack publication will be focused on breakfast & dessert recipes only. Though I’ll be sad to see you go, if you’re not interested in well-tested breakfasts and desserts, you can unsubscribe. I’ll continue to share savory recipes occasionally and those updates will go out via a separate list.
Read my article about why I’m on Substack to learn more about my thinking behind this shift:
This Recipe Is a Work (Or School) Week Life-Saver
Easy. These breakfast sandwiches are incredibly easy to make and use simple ingredients. (You can use homemade English muffins if you want to get slightly fancy.) Because the eggs bake in the oven, there’s also minimal effort involved.
Flexible. Use different kinds of cheese, add bacon or sausage, or experiment with adding veggies like roasted peppers and baby spinach. I’ve shared instructions for these variations and more below.
Make ahead. The assembled and cooled sandwiches can be stored in the fridge for up to 5 days, or in the freezer for up to 2 months.
Watch How To Make Them
Ingredient Notes
Here’s a quick look at what you’ll need to make these breakfast sandwiches, along with my notes about substitutions:
PAM or cooking spray: This is to prevent the eggs from sticking to the baking dish. Don’t skip it.
Large eggs
Milk: You can use whole or low-fat milk. I haven’t tested this recipe with plant based milk or fat-free milk.
Shredded cheddar cheese: Monterey Jack or shredded Mexican blend cheese also work wonderfully.
Salt & Pepper
English muffins: If I have homemade English muffins I usually use those, but this recipe also works with store-bought muffins.
Sliced cheese: Any kind of cheese that melts easily will work. Yellow or white cheddar are my favorite.