Make mornings easier with these simple make-ahead breakfast sandwiches. Packed with spinach, feta, and sun-dried tomatoes for a flavorful twist, they’re freezer-friendly and ready to grab-and-go on busy days.
As routines shift and mornings get busier, these Make Ahead Freezer Breakfast Sandwiches are a lifesaver. They pair perfectly with a travel mug of coffee and keep you moving without sacrificing a warm, satisfying breakfast.
Who wants to wake up earlier just to prepare breakfast when school or work starts again? These sandwiches give you a cozy hot morning meal that’s easy to take on the run.
For quick make-ahead breakfasts I usually alternate between overnight oats and freezer breakfast sandwiches. These sandwiches feature feta, spinach, and my favorite ingredient—sun-dried tomatoes—which give the filling a rustic, Mediterranean-inspired flavor.
The feta is mixed into the egg bake so it melts into the eggs and reduces mess when you’re eating on the go. If you prefer, keep the sandwiches meat-free or add a pre-cooked sausage patty for extra protein.
With a batch of these sandwiches in the freezer, back-to-school mornings (and any busy weekday) feel a lot less hectic—and a lot more delicious.
Ingredients:
- Eggs
- Feta cheese
- English muffins: Any variety you prefer—regular, whole grain, or gluten-free.
- Spinach: Fresh, chopped. If using frozen, thaw and squeeze out excess water first.
- Sun-dried tomatoes: Use the oil-packed variety, preferably with herbs.
- Garlic powder
- Pre-cooked sausage patties (optional)
- Crushed red pepper
Tips and notes for making these make-ahead breakfast sandwiches:
- Although labeled “Freezer Sandwiches,” you can store the batch in the refrigerator if you plan to eat them within a few days.
- If you need a dairy-free option, use a vegan feta alternative and check that your English muffins are dairy free.
Other make-ahead breakfast ideas:
- Easy Overnight Oats
- Greek Yogurt No-Boil Bagels
- Blueberry Baked Oatmeal
- Cinnamon Roll Breakfast Cookies
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Freezer Breakfast Sandwiches with Spinach, Feta and Sun-Dried Tomatoes
Ingredients
- 12 eggs
- 2/3 c feta cheese
- 1 c chopped fresh spinach
- 1/3 c sun-dried tomatoes, chopped (in oil)
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/2 tsp cracked pepper
- 8 English muffins
- 8 turkey sausage patties, pre-cooked (optional)
Instructions
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Preheat oven to 375°F. In a medium bowl, whisk the eggs. Stir in chopped spinach, crumbled feta, chopped sun-dried tomatoes, garlic powder, crushed red pepper, salt, and cracked pepper.
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Pour the mixture into a well-greased 9×13-inch baking pan and bake for about 30 minutes, or until the edges are lightly browned and the eggs are set.
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Let the egg bake cool a few minutes, then cut into 8 even pieces using a knife, biscuit cutter, or jar lid. Place one egg portion on the bottom half of each English muffin, add a pre-cooked sausage patty if desired, and top with the other half of the muffin. Toast if eating immediately.
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To store, wrap each sandwich in parchment, tape and date them, and place in a freezer-safe bag for up to one month. Refrigerate if consuming within a few days.
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To reheat, microwave from frozen for about 2 to 2 1/2 minutes on high (times may vary by microwave) until heated through.
Notes
Nutrition
Carbohydrates: 29 g,
Protein: 23 g,
Fat: 15 g
Nutrition information is an approximation.
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