Why I Love This Recipe

I don’t think I’ve ever regretted having these in my freezer. They’re one of the first things I make when I know I’ve got a busy week ahead because breakfast is already taken care of. Just pop one in the microwave, and you’ve got a warm, filling breakfast that’s so much better than sitting in a drive-thru line.

Enjoying The Leftovers

These sandwiches were made for meal prep. Keep a few in the fridge for the week and freeze the rest so you’ve always got breakfast ready to go. They’re great for busy mornings, but they also make an easy lunch or afternoon snack.

Storing

Wrap each sandwich individually and store them in the refrigerator for up to 4 days or in the freezer for up to 3 months. Wrapping them separately makes it easy to grab just one whenever you need it.

Reheating

If refrigerated, microwave for 1 to 2 minutes until warmed through. From frozen, microwave for 2 to 3 minutes, flipping halfway through if needed. For a crispier English muffin, finish the sandwich in the air fryer or toaster oven for a few minutes after microwaving.

A sausage egg & cheese breakfast sandwich being held up with tongs.
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Sausage Egg and Cheese Breakfast Sandwiches

These Sausage, Egg & Cheese Breakfast Sandwiches are an easy meal prep breakfast that's hearty, high in protein, and freezer-friendly. Made with fluffy eggs, seasoned sausage, melted cheddar, and toasted English muffins, they're a simple make-ahead breakfast you'll be glad to have waiting in the freezer on busy mornings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
US M
Servings 10 Sandwiches

Ingredients

  • 10 english muffins
  • 10 slices of cheddar cheese
  • 10 breakfast sausage patties
  • 12 eggs
  • 1 cup cottage cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp hot sauce
US – M

Instructions

  • Preheat the oven to 350℉.
  • Add the eggs, cottage cheese, shredded cheddar cheese, seasonings, and hot sauce to a large blender. Blend on high for a minute or so until smooth.
  • Line a 9×13 baking dish with parchment paper. Pour the egg mixture into the baking dish. Bake for 25-35 minutes until the toothpick comes out clean. Once cooled, cut into ten equal squares, or you could do circles to match the shape of the English muffins!
  • While the eggs are baking, make the sausage patties. Preheat a large pan to medium-high heat. Add the sausage patties and cook for about 5 minutes per side until fully cooked. Once cooked, place on a paper towel and set aside.
  • Next, pre-toast the English muffins. Preheat your oven to broil on high. Open all the English muffins and place them on a large baking sheet. Broil for about 3-4 minutes until they have a slight crisp. Pre-toasting will help keep the English muffins from getting soggy.
  • Now it’s time to assemble! To each English muffin, add one piece of the egg bake, a sausage patty, and a slice of cheese. Let these cool on the counter for 10-15 minutes before wrapping in foil. Wrapping them once they’re cool helps keep the bread from becoming soggy.
  • Wrap each sandwich in foil and place in a freezer zip lock bag. Enjoy!

Equipment

blender
9×13 baking dish
mixing bowls
measuring cups

Nutrition Per Serving

Calories: 453kcal | Carbohydrates: 28g | Protein: 25g | Fat: 26g | Fiber: 2g