Everybody loves a good Breakfast Sandwich! They’re even better when you can make them in a big batch all at once. These sandwiches have a little kick of hot sauce baked right into the eggs and can be customized however you like. They’re ready to enjoy right after making, or to freeze and serve later. For meal prep, you can either make and freeze the egg patties and use them to freshly make breakfast sandwiches or you can freeze entire prepared sandwiches and reheat them when you’re ready–just like from the freezer section, at a fraction of the cost.
Ingredients and Equipment Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Ingredients
- English muffins – Sourdough is my favorite.
- Eggs
- Butter – Always use real butter if you can.
- Water
- Kosher salt
- Greene Tabasco sauce – Green Tabasco is spicy, but “mildly spicy,” in comparison to its deep red cousin. It pairs so well with eggs and just gives everything a delightful bright kick. Feel free to leave it off if you don’t enjoy it, or replace it with another hot sauce of your choice.
- Cheese slices – We love pepper jack or cheddar.
- Thinly sliced honey ham – Canadian bacon, precooked sausage patties, or pre-cooked bacon also work.
- Additional toppings as desired – Onions, avocado, tomato, etc.
Equipment
- Whoopie pie pan – This Whoopie Pie Pan turned out to be ideal for making perfect scrambled egg patties for multiple sandwiches. The wells are 3 inches wide, which is really close to the diameter of an English muffin. A muffin tin (or even a muffin-top pan) would also work, although the patties will be thicker and may cook a little differently. The jumbo muffin size is probably best.
How to Make Breakfast Sandwiches
- Butter each well of your whoopie pie pan. You can use oil or non-stick pray, but I find butter works best to release the eggs from the pan when done.
- Crack your eggs into the jar of a blender, add a little water, Tabasco sauce, and kosher salt. Pulse until the eggs are blended but not overly frothy. Pour the egg mixture evenly among all the cavities of the whoopie pie pan and bake until the eggs are puffed and set.
- While the eggs are baking, make sure your chosen toppings are ready. Slice veggies and heat any meat as necessary if you’re planning to eat these right away.
- Butter your English muffin halves and place them on a baking tray. As soon as the eggs are dine, switch the oven to broil and pop the buttered English muffins in for just a couple of minutes until toasty.
- Remove the muffins from the oven, place your chosen meat on one half of each muffin, top with an egg round, then a slice of cheese, then any additional toppings and the other half of the muffin. Enjoy immediately.
Storing and Other Tips
- Store any leftover assembled sandwiches, individually wrapped, in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- To reheat, unwrap from plastic, wrap in a paper towel, and microwave 30-60 seconds, until heated through.
Freezer Instructions
- Option 1: Place cooked egg patties on a plate or baking sheet and freeze completely. Transfer to a zip-top freezer bag and return to freezer. To reheat, warm in microwave for 30 seconds, or until heated through, then assemble breakfast sandwiches according to recipe directions.
- Option 2: Don’t toast the English muffins. Allow the egg to cool completely. Assemble according to directions, then wrap in parchment paper and store in a freezer safe container or zip-top bag in the freezer. When ready to eat, wrap in a clean paper towel and cook on 30%/defrost in microwave for 90 seconds. Cook on full power for 30-60 seconds (depending on microwave power). Allow to stand for 1 minute before serving.
Frequently Asked Questions
Can I add other things to the egg patties?
Sure. Feel free to add some sautéed veggies, chopped roasted red pepper, green chilis, mushrooms, etc. I would just sprinkle a few things in each well before adding the eggs to make sure you don’t overflow your pan. I would not use any raw veggies, as they will release water into the eggs as they cook. Give everything a quick sauté first and you should be good to go!
Can I use liquid eggs or egg whites?
Yes. Egg whites cook faster than whole eggs, so you may want to drop your oven temp down a few degrees and just keep a careful eye on them. Whole eggs in a carton should work just like freshly cracked eggs.
Can I bake the eggs all together in a pan if I don’t have a whoopie pie pan or muffin tin?
Yes. A 9×13″ baking pan work well for baking eggs. Grease the pan thoroughly with butter before adding your egg mixture. Bake until just set, then cut into rounds or squares to fit your sandwiches.
Can I make these with poached or fired eggs?
Yes, although I wouldn’t freeze poached or fried eggs. Check out this Large Batch Breakfast Sandwiches post for info on cooking poached eggs this way!
Breakfast Sandwiches
Quick, easy, perfect breakfast sandwiches that you can either eat fresh or freeze for future use!
Servings sandwiches
Equipment
- whoopie pie pan
Ingredients
- 12 English muffins sourdough is my favorite
- Butter
- 8-9 eggs
- 2-3 tablespoons water
- ½ teaspoon kosher salt
- ½-1 teaspoon green Tabasco sauce
- Cheese we love pepperjack or cheddar
- Thinly sliced honey ham precooked bacon, and/or precooked sausage patties
- additional toppings like sliced bell pepper onions, avocado, tomato, etc.
Instructions
- Preheat oven to 350℉. Lightly grease/butter/spray a whoopie pie pan. Set aside.
- Crack the eggs into the jar of a blender and add water, Tabasco sauce, and kosher salt. Pulse until the eggs are blended but not overly frothy. Pour the egg mixture evenly among all the cavities of the whoopie pie pan (if you use 9 eggs, there may be a little leftover–8 eggs is a tiny bit too little and 9 is too much.) Bake for 8-11 minutes or until the eggs are puffed and solid in the middle but not brown at all. Remove from oven and turn the oven to high broil.
- Place the English muffins, cut side up, on a baking sheet and, if desired, butter lightly. Toast under the broiler for 2-3 minutes, keeping a very close eye on things (broiler burning is a disaster we can all relate to). Remove from oven.
- Place the meat on the English muffin bottoms. Top with egg, then cheese, then any additional toppings and the toasted top half of the English muffin. Eat immediately.
Notes
- Nutritional information was calculated without extra butter spread on English muffins before toasting.
- Store any leftover assembled sandwiches, individually wrapped, in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- To reheat, unwrap from plastic, wrap in a paper towel, and microwave 30-60 seconds, until heated through.
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Freezer Instructions
- Option 1: Place cooked egg patties on a plate or baking sheet and freeze completely. Transfer to a zip-top freezer bag and return to freezer. To reheat, warm in microwave for 30 seconds, or until heated through, then assemble breakfast sandwiches according to recipe directions.
- Option 2: Don’t toast the English muffins. Allow the egg to cool completely. Assemble according to directions, then wrap in parchment paper and store in a freezer safe container or zip-top bag in the freezer. When ready to eat, wrap in a clean paper towel and cook on 30%/defrost in microwave for 90 seconds. Cook on full power for 30-60 seconds (depending on microwave power). Allow to stand for 1 minute before serving.
Nutrition
Serving: 12g, Calories: 341kcal, Carbohydrates: 28g, Protein: 21g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 153mg, Sodium: 858mg, Potassium: 235mg, Fiber: 2g, Sugar: 0.2g, Vitamin A: 460IU, Vitamin C: 0.3mg, Calcium: 247mg, Iron: 1mg
Calories: 341kcal
Cost: $3 per sandwich
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Questions & Reviews
Oh wow! I have never heard of a whoopie pie pan before! Thank you for sharing – I LOVE tips like that! I also love this health(ier) homemade version of the breakfast muffin. It really isn’t hard to do, but it can feel difficult to add this in when everyone is scrambling (ha! no pun intended) to get out the door in the morning. Sounds like a really awesome weekend breakfast idea, if doing it on a weekday is just too much!
How do the english muffins taste when you do the freezer version? I like the idea of freezing the whole sandwich but I like my english muffins toasty.
It’s always better fresh, but they get the job done on busy mornings. 🙂
What a great idea! When I saw this post I thought everyone knows how to make a breakfast sandwich but you gave a new way to cook the eggs. Thanks
I don’t have a whoopie pie pan but have to admit to making these up in my jumbo muffin pan. When our boys were young I cooked lunch at their tiny Christian school every Tuesday…. and without fail every student and staff member plus the occasional parent who “Just happened to have to stop in” ordered lunch. One of the items on my menu were these…. so for 5 years I made 40-50 breakfast sandwiches every 5 weeks. I’ve not made more then 3 at a time in years so thank you for the reminder!!! Time to step up my game again!!
I love making breakfast sandwiches but haven’t added anything to my eggs before I cook them. How much water do you use with the eggs in the blender? I read through the recipe a couple of times but maybe I missed it?
I still don’t see the correction. How much water is used in this recipe?
I’m going to ask something related… but not… 😀
Have you ever tried to make the McGriddle cakes(McD’s) with a maple syrup somehow in it? I’ve tried and it has landed me, and even worse, the kids in a sticky mess!!!! So not fun to clean that up… syrup everywhere… Anywho, any thoughts?!
Thanks for the Whoopie tip!!!
This is one of my dream ideas, haha!! I’m so on it!
I just want to second the sausage mcgriddle idea. I want to figure out how to make like 100 of those and squirrel them away in the freezer. That maple infused pancake is my love language.
i can see that this is going to result in another purchase of a pan that I only use for one thing 🙂 lol my husband LOVES that
I didn’t know this wasn’t “known”. I’ve been doing it for YEARS with a “muffin top” pan. Same concept as the whoopie pie pan but it was for making muffins – but just the top. Fits perfectly!
I make up the eggs 3 dozen at a time. We used to assemble and freeze but found it takes a lot of room. Now, I just freeze the eggs and we’ll bring them up to the fridge to defrost overnight.
The whole family loves them and everyone can make their own with their own choices. (And I’ve been know to have them for dinner just because!)
I literally eat one every day for breakfast!!!
You have just solved one of my biggest parenting dilemmas. I have the NordicWare microwave one-egg cooker and it’s just okay for my son who wants a breakfast sandwich every day. I think having well-cooked egg patties in the freezer is going to completely change his world. Thank you!