Breakfast sandwiches make the morning so much easier, especially with these freezer-friendly meal preps!
These meal prep breakfast sandwiches are made with baked eggs, onion, bell pepper, sausage, and kale. It's all piled onto an English muffin and can be made ahead of time. Score! Mornings are getting easier and healthier by the minute.
How to Store Breakfast Sandwich Meal Prep
We love prepping these for the week and you can totally keep them in the fridge for a few days with no issues. However, If you are freezing them, wrap them individually in wax paper, parchment paper, or aluminum foil and place them in a freezer-safe resealable bag. Freeze for up to 1 month.
How to Serve Breakfast Sandwiches
Heat your oven to 350 degrees and warm up the sandwiches for about 5 minutes or until the cheese melts. Serve as they are, or with a side of hash browns. But honestly, this is a pretty hearty meal on its own. You just might not need anything else to go with it.
Substitutions and Alterations
Make this vegan by using egg replacers and vegan cheese.
Use any kind of sausage you like.
Add some chopped tomatoes.
Fresh herbs are amazing with eggs, such as basil, parsley, tarragon, chives, and thyme. Dried ones will work great in a pinch; start at ½ teaspoon and add more as you tweak the recipe.
Change the kale to spinach, Swiss chard, or arugula if desired.
Tips for Breakfast Sandwiches
We love sprouted grain English muffins. They're hearty, have whole grains, and often, more protein and fiber. Look for them in the freezer section.
Don't forget salt and pepper. A bit of cayenne or red pepper flakes perks up eggs really well, too.
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