Freezer breakfast egg sandwiches that can be made ahead of time and heated up for an easy breakfast, both while camping and at home.
English muffin egg sandwiches are one of the easiest make ahead camping breakfast recipes that are perfect to bring with you on your camping trip. They can be heated up in aluminum foil over the campfire, in a skillet on a propane stove, or in the microwave.
This recipe can also be used to make freezer breakfast sandwiches at home for an easy grab and go breakfast during the week.
How to Store and Freeze Breakfast Sandwiches
If I’m planning to take these sandwiches camping and reheat them over the fire, I wrap each one in heavy duty aluminum foil, label with the name of the meat, and then place them all in large ziplock bags for transport in the cooler.
If I’m planning to reheat them in the microwave, I wrap each sandwich in wax paper and then place in large ziplock bags to store in the freezer.
When freezing English muffin egg sandwiches, be sure the sandwich is completely cooled down before wrapping it and placing in the freezer. If the sandwich is warm or hot, it will create condensation inside the wrapping and you’ll have a soggy sandwich when it defrosts and cooks.
How to reheat Freezer Breakfast Sandwiches
Reheating frozen breakfast sandwiches is so easy which means you’ll have a hot breakfast without any hassle.
Reheat Over the Campfire
Allow the sandwiches to defrost before you reheat them. I find the sandwiches defrost after sitting in the cooler for a day or so. Or, I put them in my RV fridge at the start of the trip and they’re defrosted enough to use by the next morning.
Put the sandwiches on a grate over the campfire in the aluminum foil. Rotate the sandwiches every couple of minutes, flipping halfway through. The reheat time will vary, but it usually takes approximately 10-15 minutes.
Reheat in the Microwave
Unwrap the frozen sandwich and wrap it in a paper towel. Use the defrost setting on your microwave to defrost the sandwich for one minute. Then heat on full power in increments of 30 seconds until the sandwich is heated through.
Ingredients in Make Ahead Breakfast Sandwiches
- Eggs: The egg to milk ratio is fairly forgiving in this recipe, so you can add a couple extra eggs to make a larger (or thicker) egg bake, without worrying about adjusting the milk and seasonings.
- English Muffins: This recipe calls for toasting the English muffins before assembling the sandwiches. This step is optional, but helps the butter melt into th muffin. To speed up the toasting, put all the English muffins on a cookie sheet and broil on high in the oven for about 5 minutes until lightly toasted.
- Cheddar Cheese Slices: Any variety of cheese works!
- Breakfast Sausage, Bacon, or Ham: Be sure to use precooked meat on these sandwiches. If it’s frozen, don’t defrost it. Just add it to the sandwich frozen, because you’ll be putting the whole sandwich back in the freezer.
- Milk: Whole milk or 2% milk makes for a slightly richer egg bake, but you can use any fat content. I use skim and they still turn out delicious!
a note from Jenny
Making a large pan of eggs is one of my favorite make ahead camping meal hacks. They can be used in these sandwiches, but also easily cut up for breakfast burritos!
Looking for other camping breakfast ideas? This Egg and Veggie Frittata is my favorite breakfast that cooks right over the campfire and can serve an entire family. My kids love these Sausage, Egg and Biscuit Hobo Pies and these Bacon, Egg and Hashbrown Hobo Pies.
How to make Camping Breakfast Sandwiches
In this section you’ll find a step by step tutorial of how to make this recipe with photos. The full recipe with exact measurements, steps and a printable card can be found at the bottom of the post.
Scroll through the step by step images ->
1. Bake the eggs
Preheat your oven to 350 degrees F. Whisk eggs together with milk, salt, pepper, and onion powder, then pour into a greased 9×13 pan. Cook for approximately 18 minutes.
2. Assemble the sandwiches
Toast the english muffins and add butter. Cut the egg bake into eight pieces, and add a piece to each sandwich. Top with a piece of breakfast sausage, ham, or bacon and a piece of cheese. Finish with the other side of the buttered english muffin.
3. Wrap the sandwiches
If you plan on reheating the sandwiches in a microwave, wrap each sandwich in freezer paper and place in a large ziplock bag. Freeze for up to 6 months or refrigerate for up to 5 days before reheating. If you plan on reheating the sandwiches over a campfire, double wrap each sandwich in two pieces of aluminum foil. Freeze for up to 6 months or refrigerate for up to 5 days before reheating.
4. Reheating in the microwave
Unwrap the sandwich and wrap it in a paper towel. Use the defrost setting on your microwave to defrost the sandwich for one minute. Then heat on full power in increments of 30 seconds until the sandwich is heated through.
5. Reheating over the campfire
Allow the sandwiches to defrost before you reheat them. Put the sandwiches on a grate over the campfire in the aluminum foil. Rotate the sandwiches every couple of minutes, flipping halfway through. The reheat time will vary, but it usually takes approximately 10-15 minutes.
You can also reheat the sandwiches in one large aluminum pan with foil wrapped tightly over the top. It will take longer for the sandwiches to heat through.
5. Enjoy!
English Muffin Egg Sandwiches
Ingredients
- 12 eggs
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 8 English muffins
- 8 slices cheddar cheese
- 8 slices breakfast sausage, bacon or ham, precooked
- 1 tbsp butter, optional
Instructions
Egg Bake Directions
- Preheat oven to 350 degree F. Grease a 9 x 13 inch pan well with cooking spray or oil. Set aside.
- Crack 12 eggs into a large bowl. Add milk, salt, pepper and onion powder and whisk well.
- Pour egg mixture into the 9 x 13 pan and cook for approximately 18 minutes. (The eggs should be set in the center.)
Assemble the Sandwiches
- Open the English muffins and toast or broil them until slightly toasted. Add butter to each one (optional but delicious).
- Cut the egg bake into 8 equal pieces.
- For each sandwich, add one piece of egg, one piece of bacon, sausage or ham, and one slice of cheddar cheese.
- If using a microwave to reheat: Wrap each sandwich in freezer paper and place in a large ziplock bag. Freeze for up to 6 months or refrigerate for up to 5 days before reheating.
- If reheating over the campfire or camp stove: Double wrap each sandwich in two pieces of aluminum foil. Freeze for up to 6 months or refrigerate for up to 5 days before reheating.
Reheating
- In the Microwave: Unwrap the sandwich from the freezer paper and wrap in a paper towel. Use the defrost setting to defrost for one minute. Then, heat on full power in increments of 30 seconds until it's heated through.
- Over the Campfire: Allow sandwiches to defrost before reheating. Place the sandwiches (already double wrapped in aluminum foil) on a grate over the campfire. Rotate the sandwiches every couple of minutes and flip halfway through. Reheat time will vary, but it will take approximately 10-15 minutes.