Easy Sun-Dried Tomato Freezer Breakfast Sandwiches

Make mornings easier with these Sun-Dried Tomato Freezer Breakfast Sandwiches, packed with protein and savory flavors. Perfect for meal prep, they’re a delicious, grab-and-go breakfast option!

I’ve got a killer breakfast recipe that’s going to make your mornings so much easier—Sun-Dried Tomato Freezer Breakfast Sandwiches. 

These sandwiches are packed with flavor and super easy to make in bulk. Just grab one from the freezer, heat it up, and head out the door. 

Whether you’re feeding a hungry crew or just want to make sure you have a delicious, protein-packed breakfast ready to go, these sandwiches are a game-changer. 

If you love meal prep breakfast you may also want to try my High Protein McGriddle Bites or my Healthy Gluten Free Oatmeal Breakfast Cookies.

WHY YOU’LL LOVE THESE SUN-DRIED TOMATO FREEZER BREAKFAST SANDWICHES

You’ll love these Sun-Dried Tomato Freezer Breakfast Sandwiches because they’re the perfect combination of convenience and flavor. Packed with protein from eggs, cottage cheese, and chicken sausage, they’re a hearty and satisfying way to start your day. 

The sun-dried tomatoes, spinach, and white cheddar cheese add a savory, gourmet touch. It elevates these sandwiches above your typical breakfast fare. 

Plus, they’re incredibly easy to make in bulk and store in the freezer. You can enjoy a delicious, homemade breakfast even on your busiest mornings. 

With these sandwiches, you get a healthy, flavorful meal that’s ready in minutes, making your mornings smoother and more enjoyable.

SIMPLE INGREDIENTS YOU NEED FOR THE MAKE-AHEAD BREAKFAST SANDWICHES

You will need the following ingredients listed below to make these easy breakfast cookies (the exact measurements, nutrition information and full recipe are in the printable recipe card at the bottom of this post):

• Extra-virgin olive oil
• Fresh spinach
• Large eggs
• Egg whites
• Cottage cheese
• Sea salt and black pepper
• Pre-cooked chicken sausage links
• Red onion
• Sundried tomatoes
• Garlic cloves – can use garlic powder instead of desired.
• Slices white cheddar cheese
• English muffins
• Optional – goat cheese, vegan cheese, fresh arugula, different types of meat, sweet potatoes, red pepper flakes, etc.

HOW TO MAKE

1. Start by preheating your oven to 350 degrees F. Spray a large baking sheet pan with olive oil cooking spray. Add the spinach and cook for 6-7 minutes until wilted.
2. In a large bowl, whisk together the whole eggs, egg whites, and cottage cheese until smooth. Season with salt and black pepper to taste.
3. Add the pre-cooked sausage, onion, sun-dried tomatoes and garlic to the prepared baking sheet. Mix everything together so that all the ingredients are evenly distributed. Then add egg mixture and season with more salt and pepper.
4. Pop it in the oven and bake for about 20-25 minutes, or until the eggs are set and cooked through. Let cool for 10 minutes, then cut into 12 equal squares.
5. Place a slice of white cheddar cheese on the bottom half of each English muffin. Then, add a square egg patty on top of the cheese. Top with the other half of the English muffin.
6. To freeze, wrap each sandwich tightly in plastic wrap or aluminum foil. Then, place them all in a large freezer bag or container. These sandwiches will keep well in the freezer for up to 2 months.
7. When you’re ready to eat, just grab a sandwich from the freezer, unwrap it, and reheat in the air fryer or toaster oven at 400 degrees F for 5 minutes. You can also microwave it for 1-2 minutes if you’re in a pinch, however the English muffins will not be crispy.

BEST WAYS TO REHEAT BREAKFAST SANDWICHES

• Microwave: For a quick and easy option, unwrap the sandwich and place it on a microwave-safe plate. Microwave on high for 1-2 minutes, or until heated through. If you find the muffin is too soft, try microwaving it on a paper towel to absorb some moisture.
• Toaster Oven: To keep the English muffin crispy, reheat the sandwich in a toaster oven. Set the toaster oven to 350°F (175°C) and heat the sandwich for 10-12 minutes, or until the cheese is melted and the sandwich is warmed through.
• Conventional Oven: Preheat your oven to 350°F (175°C). Place the unwrapped sandwich on a baking sheet and heat for 10-15 minutes. This method is great for reheating multiple sandwiches at once and keeps the bread nice and toasty.
• Air Fryer: For a crispy finish, place the sandwich in the air fryer at 350°F (175°C) for about 5-7 minutes. This method is quick and gives the sandwich a great texture.
• Stovetop (Panini Press): If you have a panini press or sandwich maker, heat the sandwich on medium for about 5 minutes. This method will warm the inside and give the muffin a crispy, golden exterior.

TIPS AND TRICKS FOR BEST RESULTS

• Use Fresh Ingredients: Start with the freshest ingredients possible, especially the eggs, spinach, and sun-dried tomatoes. This will enhance the overall flavor and texture of your breakfast sandwiches.
• Pre-Cook and Cool: Pre-cook the chicken sausage before mixing with the eggs. Let them cool slightly before combining with the egg mixture to avoid cooking the eggs prematurely.
• Don’t Overcook the Eggs: When baking the egg mixture, keep an eye on it to prevent overcooking. You want the eggs to be set but still moist. Overcooked eggs can become rubbery, which isn’t ideal for sandwiches.
• Choose the Right Cheese: White cheddar melts beautifully and adds a nice sharp flavor. However, if you prefer something milder or want to mix it up, Swiss or provolone are also great options.
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• Wrap Tightly: When preparing the sandwiches for freezing, wrap each one tightly in plastic wrap or aluminum foil. This keeps them fresh and helps prevent freezer burn.
• Label and Date: Label your wrapped sandwiches with the date they were made. This helps you keep track of how long they’ve been in the freezer and ensures you use them while they’re still at their best.
• Customize Your Sandwiches: Feel free to customize the ingredients based on your preferences. You can add other veggies, like bell peppers or mushrooms, or swap out the chicken sausage for turkey bacon or vegetarian options.

FAQS

CAN I USE WHOLE GRAIN ENGLISH MUFFINS?

Yes, using whole grain English muffins is a great way to add more fiber and nutrients to your breakfast sandwiches, making them a healthier option.

ARE THESE SANDWICHES GOOD FOR BUSY MORNINGS?

Definitely! These sandwiches are perfect for busy mornings. Just grab one from the freezer, reheat it, and you’ve got a quick, nutritious breakfast ready to go.

HOW DO I STORE THE BREAKFAST SANDWICHES AFTER MAKING THEM?

Once cooled, wrap each sandwich in parchment paper or plastic wrap and place them in an airtight container or freezer bag. This keeps them fresh and prevents freezer burn.

WHAT’S THE BEST WAY TO GET MELTY CHEESE IN THESE SANDWICHES?

Place a slice of cheese on top of each egg patty while they’re still warm, so the cheese melts slightly before assembling the sandwich.

CAN I COOK BACON AND ADD TO THE SANDWICHES?

Yes, you can cook bacon separately and add it to the sandwiches for an extra layer of flavor. Just be sure to cook it until crispy so it reheats well.

WHAT SHOULD I DO IF I PREFER SUNNY SIDE UP EGGS?

This recipe uses baked eggs, which are fully cooked, but if you prefer a sunny side up egg, you could fry the eggs separately and add them to the sandwich before freezing. Just be cautious when reheating, as the yolk might cook further.

CAN I EAT SOME RIGHT AWAY INSTEAD OF FREEZING?

IF YOU MAKE THIS HEALTHY BREAKFAST PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS EGG SANDWICH ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails