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Freezer Make-Ahead Egg Muffin Sandwiches

Your future self will thank you—these English muffin, egg, and cheese breakfast sandwiches store well in the freezer and taste just as delicious after reheating.

Serves 8
Ready in 50 mins
Prep time 5 mins
Cooking time 45 mins
235 calories per serving


> 4 slices Nature's Promise® Cooked Bacon
> 6 large eggs
> 1/2 cup low-fat milk
> Cooking spray
> 1 cup frozen chopped spinach, thawed and drained
> 1/2 cup reduced-fat shredded cheddar cheese
> 8 whole-wheat English muffins, cut in half lengthwise and toasted, if desired


Preheat oven to 350°F. Microwave the bacon according to package directions. Let cool slightly and roughly chop. To a medium bowl, add the eggs and milk. Season with salt and pepper. Whisk to combine.
Coat 8 cups of a muffin tin with the cooking spray. Divide the bacon, spinach, and cheese among the 8 muffin cups. Pour or ladle egg mixture evenly into each muffin cup. Bake 15–20 min., until eggs are fully cooked.
Let baked eggs cool and then remove from muffin tin. Place each egg in an English muffin. Place each egg sandwich in an individual plastic freezer bag and seal tightly. Store in the freezer until ready to eat. To reheat: Unwrap, cover with a paper towel, and microwave for 2 min. until warmed through.

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