Make-Ahead Bacon Breakfast Sandwiches are the solution to ending your morning drive-through habit! Meal prep these bacon, egg and cheese sandwiches for a quick anytime breakfast the whole family will love.
1/4 cupmilk (dairy or non-dairy)
1/4 teaspoongarlic powder
1/4 teaspoon each salt & fresh ground black pepper
6English muffins, cut in half
2 tablespoons butter, melted (optional for toasting muffins)
8 ounces quality bacon
6 slices cheddar cheese
Make the eggs: Preheat the oven to 350F. Grease a 8×11 or 9×13 inch glass or ceramic casserole dish well with non-stick cooking spray or coconut oil, or line with parchment paper and then grease for easier cleanup. Whisk eggs, milk, and seasonings in a bowl and then pour into the prepared baking dish. Cook for 23-26 minutes, until eggs are fully cooked and the center is no longer jiggly. Remove from the pan and cut into 6 equal slices, then set aside to cool.
Make the bacon: While the eggs are cooking, make the bacon following your preferred method. You can use Canadian bacon (shown in video) or another pre-cooked breakfast meat if you want. Another option is to make your bacon ahead of time in the oven (recipe here!).
Heat a deep skillet or Dutch oven over medium heat. When hot, add strips of bacon. Using tongs, flip after a couple minutes, let them cook through to your desired crispness, and then place on a plate lined with paper towels. Repeat with remaining bacon.
TIP: After cooking, fold the bacon into a V shape on the paper towels while hot and pliable (see photo above). The bacon will cool and slightly harden in this shape, and fit perfectly onto your sandwich. Set aside to cool.
Toast the muffins: Lay the English muffin halves out on a half size baking sheet, cut side facing up. Optional: Brush each with melted butter. Place into the 375F oven for 5-7 minutes or until the edges are crispy and golden brown, or toast in your toaster oven as you prefer. If toasting at the same time as cooking the eggs, put the eggs on the bottom rack and the muffins on the top rack. Watch closely so they don’t burn.
Assemble and store: Once all the parts are cooked and cooled, assemble your breakfast sandwiches: Add a slice of egg, one piece of bacon, and a slice of cheese. Wrap each sandwich in parchment paper and then foil (or your preferred wrapping method). If freezing, store all sandwiches in a gallon Ziploc bag and store sealed in the freezer, enjoy within 3-6 months. If refrigerating, use an airtight container and enjoy within 4 days.
Reheating: There are several ways to reheat – after reheating a couple of these sandwiches, you’ll figure out your preferred method quickly.
Microwave: microwave on High in 30 second increments for about 1 minute until heated through. From the freezer, reheat in the microwave on Medium-High power (I do level 7) in 30 second increments for about 2 minutes, flipping halfway through.
Toaster oven: For a crispier muffin, separate the muffin from the insides and reheat the muffin halves separately in a toaster until hot and crispy.
Air fryer: This is my favorite method. From the fridge, leave the wrap on and heat at 350F for around 13 minutes until the center is hot!