Make-Ahead Freezer Breakfast Sandwiches

Breakfast may be the most important meal of the day, but it is often the one I pay attention to the least, especially during the week. These make-ahead breakfast sandwiches have become a lifesaver for our family. My husband grabs one as he’s heading out the door, I can carry one around as I start a load of laundry or work on a blog post and even my toddler loves them on mornings when other breakfast options aren’t possible.

These breakfast sandwiches require just four basic ingredients: English muffins, eggs, cheese and Canadian bacon. Feel free to substitute bacon or sausage patties for the Canadian bacon, if you like. The most difficult part of this recipe is cooking the eggs, and even that is a breeze when done in the oven. Simply crack the eggs into individual ramekins (a jumbo-sized muffin pan will also work) and sprinkle with salt and pepper. Piercing the yolk with a fork will make the egg bake flat, which is perfect for sandwich assembly.

Once the eggs are cooked, remove them from the oven and let them cool completely. Run a knife around the edges of the ramekins (or muffin cups) to release them. Butter the English muffins and then layer the baked eggs, cheese and Canadian bacon together to make sandwiches.

Double wrap the sandwiches in plastic wrap and store them in the freezer for up to 2 months. You can also store them in the fridge for up to 1 week

To reheat and enjoy, simply remove plastic wrap from the frozen sandwich and wrap in a paper towel. Pop it in the microwave and heat on 50-percent power for two minutes, flipping once halfway through. Breakfast on-the-go never tasted so good!