These make-ahead Breakfast Eggers are PERFECT for those busy mornings when we’re short on time (and dollars!) Don’t get me wrong, I love me some breakfast from the golden arches. They know how to make it!
So often, we are so busy that we end up skipping breakfast. But what if I told you there is a way to have breakfast without making it every morning or going through the drive-thru? The secret?
It’s called…. MAKE-AHEAD 🙂
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Make-ahead Breakfast Eggers are perfect for breakfast on the run!
DIY SAUSAGE AND EGG BREAKFAST SANDWICHES
I love this recipe because you can take just a few minutes on a sunday and prepare these breakfast sandwiches with egg and sausage so easily. They freeze like a dream, and you have a delicious, nutritious breakfast throughout the week that won’t slow you down to make it!
INGREDIENTS FOR THE SAUSAGE AND EGG MUFFINS
- Eggs: Get the freshest you can get your hands on, in a size large or extra-large.
- Sausage meat: Purchase the loose meat, not in patties. (We’ll be adding extra flavor to ours!). You could also buy sausage links and remove the meat from the casings.
- English Muffins: Again, the freshest available is perfect.
- Cheddar Cheese: We’ll be working with shredded cheese, so if you want to purchase pre-shredded, that’s fine, or you can choose to shred it yourself.
- Onion: If you have no fresh onion on hand, onion powder will work as well.
- Seasonings: Garlic powder, seasoning salt, and pepper.
HOW TO MAKE THESE BREAKFAST SANDWICHES
In a bowl, combine the sausage meat, a portion of the cheese and onion. Add the seasonings, mix well and divide into 6 portions in the bowl.
Take each portion and roll it into a meatball. Place each portion inside a large, greased muffin tin.
Flatten each meatball to the bottom of the cup and slightly raise the edges to form a small cup.
Crack an egg into each cup, placing it on top of the sausage.
Top each muffin cup with the remaining cheese, and bake for approximately 18 minutes until the cheese is melted and egg is cooked. Let cool slightly before taking them out of the pan.
CAN I USE JUST EGG WHITES?
Absolutely. Having the yolk is not mandatory, and in fact, if using liquid egg whites is something you prefer, go for it!
Another cool tip would be to add a bit of onion, chives or even Everything But the Bagel Seasoning to the eggs before you cook them for added flavor.
Can I use bagels instead of English Muffins?
You sure can. Bagels are a bit denser in texture, but they will hold up incredibly well for these breakfast sandwiches.
You could even use a tortilla wrap and wrap the sausage egg muffin up in those. They would work really well for handheld, on-the-go eating!
How To Store These DIY Breakfast Eggers
The most convenient way would be to wrap each sandwich in a piece of kitchen towel and then wrap that in some plastic wrap.
This recipe makes 6 breakfast eggers, so when all are wrapped individually, I would then put all the sandwiches into a freezer-safe bag, seal it tight, and freeze. That way, you can pull them out individually, and they are protected against that crazy nasty freezer burn!
Upping The Nutrition On These DIY Sausage Egg Muffins
After you reheat the breakfast eggers, remove the top part of the English muffin, grab a bit of lettuce, or spinach and pile it on top of the sandwich. Replace the top and voila!
You have increased the nutrition of your breakfast egger by hardly trying! I don’t suggest you freeze the breakfast muffins with the greens, as the texture might be a bit wonky when you reheat them.
The best advice is to add them after you reheat.
How Can I Reheat These Breakfast Egger Muffins?
If you took them out the night before and thawed them in the fridge, the quickest way would be for about 60 seconds (depending on the power) in the microwave. You could also use a toaster oven which would probably take about 5 minutes.
Now, if you were running SUPER late and needed to grab it frozen from the freezer, then heat it for about 2 minutes in the microwave from frozen.
If you were to heat up all six at one time, I would unwrap them all, place them in an oven-safe baking dish, cover with some foil and reheat them for about 8 – 10 minutes at 300.
When you make these delicious make-ahead breakfast eggers, you’ll see the convenience of having them ready to go in a snap is like having your own private chef!
Well… kinda. (We can all pretend, can’t we? ) lol
Looking For More Make-Ahead Breakfast Ideas?
If you are, take a peek at this Peaches and Coconut Steel Cut Oat recipe and this super delicious Apple Cinnamon Oatmeal recipe (with video!) as well. Both can be portioned out, froze, and reheated for busy chilly mornings!!
Let me know what you thought of this awesome sausage and egg McMuffin-type sandwich recipe. I’d love to hear your thoughts!
- 6 Eggs
- 6 English Muffins
- ½ lb Sausage meat
- ¼ c Onion, chopped
- 1 c Cheddar cheese, shredded
- ½ tsp Garlic powder
- ½ tsp Seasoning Salt
- Preheat oven to 350
- In a bowl, combine sausage meat, ½ cup of the cheese and onion. Add garlic powder and seasoning salt. Mix well and divide into 6 portions in the bowl.
- Take each portion and roll into a meatball. Place each portion inside a large, greased muffin tin. Flatten each meatball to the bottom of the cup and slightly raise the edges to form a small cup.
- Crack and egg into each cup, placing it on top of the sausage.
- Top each muffin cup with the remaining ½ cup of cheese, divided.
- Bake for approximately 18 minutes until the cheese is melted and egg is cooked.
- Let cool slightly before taking them out of the pan. Meanwhile, toast an English muffin and butter it if you wish, then place the egg/sausage patty on top. Enjoy!
- Note: To freeze these individually, simply wrap in a piece of paper towel, and then wrap plastic wrap separately and microwave for busy mornings!
For increased nutrition, after reheating, add some spinach or lettuce to the sandwich!
Try adding some diced onion or chives to the cracked egg on top.
For best results in freezing, wrap the sandwich in some kitchen paper, then plastic wrap. Put all sandwiches into a freezer-safe bag to seal in moisture and keep out freezer burn.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 446Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 245mgSodium: 911mgCarbohydrates: 29gFiber: 2gSugar: 1gProtein: 25g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.