Why I Love This Recipe

Busy mornings are so much easier when breakfast is already waiting in the fridge or freezer. These Eggwich Breakfast Sandwiches are packed with protein, easy to customize with your favorite meat and cheese, and reheat beautifully in just a few minutes. They’re the kind of meal prep recipe you’ll be thankful you made every time you’re rushing out the door.

Enjoying The Leftovers

These breakfast sandwiches were made for meal prep and freeze incredibly well, so you can always have a quick breakfast ready to go.

Storing

Wrap each assembled sandwich individually in foil, parchment paper, or plastic wrap, then store them in an airtight container or freezer-safe bag. Refrigerate for up to 4 days or freeze for up to 2 months.

Reheating

From the fridge Unwrap and microwave for 30–60 seconds, or until heated through. For a crispier texture, you can reheat in a toaster oven or air fryer at 350°F for 5–7 minutes.

From frozen Microwave for 1–2 minutes, flipping halfway through, until warmed through. You can also thaw overnight in the fridge first for more even reheating. For best results, let the sandwich sit for 1–2 minutes after heating so the cheese settles and everything holds together nicely.

An egg sandwich with sausage and cheese inside sitting on a plate.
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Meal Prep Eggwich Breakfast Sandwiches

Make breakfast effortless with these protein-packed Eggwich Breakfast Sandwiches that are easy to prep ahead, freezer-friendly, and perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
US M
Servings 8

Ingredients

  • 16 eggs
  • 1/2 cup milk
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 8 breakfast sausage patties
  • 8 slices cheddar cheese
US – M

Instructions

  • Preheat your oven to 350°F. Line a baking pan with parchment paper and lightly coat it with cooking spray.
  • In a large bowl, whisk together the eggs, milk, and seasonings until well combined. Pour the mixture into the prepared baking pan.
  • Bake for 18-20 minutes, or until the eggs are just set. Keep a close eye on them during the last few minutes, as oven temperatures can vary and overbaked eggs can become rubbery.
  • While the eggs bake, cook your breakfast meat of choice and slice the cheese.
  • Let the baked eggs cool for about 5 minutes, then lift them out of the pan using the parchment paper. Cut the eggs into 16 equal squares.
  • Assemble the sandwiches by placing one egg square on the bottom, followed by your breakfast meat and a slice of cheese. Top with a second egg square to create the sandwich. Repeat until you've made all 8 sandwiches.
  • Wrap each sandwich individually in foil and store them in the refrigerator for up to 4 days. For longer storage, transfer them to the freezer.
  • When you're ready to enjoy one, unwrap the sandwich and microwave until heated through.

Equipment

9×13 baking dish
mixing bowls
measuring cups

Nutrition Per Serving

Calories: 336kcal | Carbohydrates: 2g | Protein: 22g | Fat: 26g | Fiber: 0.1g