Recently, I went through a period of hyper-organization when it comes to food. Only later did I realize this was nesting, and it may not last. These freezer breakfast sandwiches were a product of my extreme productivity during my second trimester. My husband joined a gym near work, and started swimming before work. With his tree-nut allergy, there aren’t many high quality to-go breakfast options for him to bring with him. Thus, the freezer breakfast sandwiches. I started batching a different breakfast option once a month for him to bring to eat after his workout. First up: super easy English muffin breakfast sandwiches.

I did fried eggs, because he prefers them that way, but you can also do a scramble and bake them in a thin layer on a rimmed baking sheet. If I were doing this style and feeling extra, I would throw in some chopped bell pepper and onions or mushrooms.

I did my bacon in the oven. If you have not tried this method, you must! My sister in law turned me on to it about a year ago, and I have not looked back. There’s no way I’m covering myself in bacon grease frying a pound of bacon anymore. See below for instructions.

Toasting the English muffins on a large sheet pan saves time as well. If I’m doing these once a month, they need to be quick and easy.

The husband would normally take two of these and a boiled egg or an apple to round off the meal. He swims twice a week, so that was around 16 sandwiches that took me less than 30 minutes. These are also perfect for busy school mornings! My daughter loves picking out things from the freezer, whether that be breakfast sandwiches, breakfast tacos, smoothies, muffins, or pancakes. I try to keep it fully stocked when we have a break so that busy times are a bit less stressful.

Quick Freezer Breakfast Sandwiches

Ingredients

16 gluten free English muffins

16 eggs

2 (12 oz) packages bacon (we like nitrate free)

16 slices cheddar cheese (omit for dairy free or sub dairy free cheese)

Avocado oil for frying eggs

Freezer paper and saran wrap to wrap sandwiches in

Instructions

1. Preheat oven to 400°. Line large, rimmed baking sheet with parchment paper and then place a cooling rack on top. Lay out bacon on the cooling rack and bake for 15-20 minutes.
2. Add avocado oil to large skillet until it covers the bottom and heat on medium. Add as many eggs as will fit in your skillet. When they have set, use spatula to cut eggs free and flip.
3. Lay out English muffins on a large baking sheet and toast. This can be done at the same time as the bacon.
4. Assemble sandwiches and wrap in freezer paper. I like to then wrap them in saran wrap to prevent freezer burn and place in a gallon size freezer bag.
5. Reheat 1-3 minutes in microwave.