Meal Prep Breakfast Sandwiches | Easy On-The-Go Recipe!
I shared a photo of the meal-prep breakfast sandwiches I made yesterday morning, and it’s crazy how many of you remember the blog post I shared about meal-prepping breakfast sandwiches back in 2013! Some of you were saying it was the first blog post they found of mine on Pinterest, and a few of you were telling me that you’re still making these! If you’ve been reading here that long, thank you for sticking around all these years! And on that note, gosh, time goes by so fast!
I have been eating just about the same thing every morning during my second and third trimesters. I’m always hungry first thing in the morning, so I grab something quick like a waffle with peanut butter, an oatmeal packet with berries, or a bowl of almond crunch Cheerios! Cooking eggs, bacon, or anything super hardy that early in the morning does not sound fun. I wanted to switch things up, so I decided to prepare breakfast sandwiches earlier in the mornings instead of my repetitive options. I needed to switch things up!
Healthy Breakfast Meal Prep Idea
Healthy Breakfast Recipe to Eat all Week Long
I’m not too fond of the frozen breakfast sandwiches in the freezer section at the store. The eggs taste like playdough; there’s always ice hanging off the bread like it’s been in the box for a century, and they never have the combo I like. Making them yourself is much better and a money saver (especially when you catch English muffins on a buy one get one day!) These sandwiches only took about 25-minutes to prepare, and we can eat them all week long.
Ingredients for breakfast sandwiches
Eglish Muffins – I made some with multigrain and some with the cinnamon protein flavor. I love sweet bread with savory food (just like the McGriddle!)
Eggs – topped with black pepper
Cheese – I used white cheddar and a Colby Jack
Bacon – Applegate is my favorite brand of bacon.
You can customize any of the ingredients! Try using bagels, add some butter to the muffins, sausage, and American cheese, or add a few of your favorite vegetables to the eggs.
I may have to try this with bagels next time!
Breakfast Sandwich Recipe at Home
There was NO WAY I was about to stand in front of the toaster while cooking a dozen of English muffins! The oven is the best way to crisp up the English muffins when making them in bulk. I topped the halves with the Colby Jack cheese and some with the white cheddar cheese. I placed them in the oven for about ten minutes at 350.
My new favorite way to cook bacon is in the air fryer! I cook it for about 7-10 minutes at 410. Just check on it now and then to ensure it doesn’t burn.
I cooked the eggs on a skillet and the pork roll in another pan. I used a spatula to cut up and flip the eggs. I was pretty impressed with how well the eggs turned out, considering the size of my little skillet. You could also cook the eggs in muffin tins in the oven, which I did last time.
The last thing to do is assemble your breakfast sandwiches! I topped some with bacon, pork roll, and egg! The pork roll is one of Kyle’s favorites (assuming it’s a Jersey thing), but I like the bacon ones!
Once the breakfast sandwiches cool down, you wrap them up in parchment paper or plastic wrap and place them into the freezer! These didn’t have cute labels like my other ones, but it’s easy to tell which ones are which. To heat them, you can place them back into the oven, or toaster oven or microwave them for a quick on-the-go breakfast! 😋
Questions for you!
- What is your go-to breakfast sandwich?
- Do you meal prep breakfast foods?
- Do you eat the same breakfast on repeat?