These make ahead sausage and scallion breakfast sandwiches are perfect for meal prep and freeze beautifully. A big sheet-pan egg bake with cottage cheese and savory breakfast sausage gets layered on buttery English muffins with melty cheese, so you have a hot, high protein breakfast ready any morning of the week.
Why You’ll Love These Make Ahead Breakfast Sandwiches
Perfect for meal prep. One batch makes 18 sandwiches, so you can stock the fridge and freezer at the same time.
They freeze beautifully. Wrap, freeze, and reheat for a hot breakfast in minutes.
High in protein. Eggs, cottage cheese, and breakfast sausage make these hearty and filling.
Sheet pan easy. Baking the eggs on one big pan is so much faster than cooking them one at a time.
Totally customizable. Swap the sausage, cheese, or muffins to make them your own.
If mornings are chaos at your house, these breakfast sandwiches are about to be your new best friend. A little prep on the weekend means grab-and-go breakfasts that taste just as good as the ones from your favorite cafe, for a fraction of the price.
What You Need to Make Breakfast Sandwiches
Here is everything that goes into these sandwiches, plus a few of my favorite products. The full measurements are in the recipe card above.
Eggs. The base of the sheet pan egg bake. You will need 18, which sounds like a lot but makes 36 tidy squares. Here are the eggs I buy.
Cottage cheese. My secret for extra fluffy, high protein eggs. It melts right in and adds richness. This is the cottage cheese I love.
Scallions. Diced green onions add fresh, mild oniony flavor throughout the eggs.
Ground breakfast sausage. One pound of your favorite pork, turkey, or chicken breakfast sausage.
English muffins. Split, buttered, and toasted so they hold up to freezing and reheating.
Butter. Just a little on the cut muffins for flavor and to keep them from getting soggy.
Cheese. Cheddar is my go-to, but any melty slice works. This is the cheddar cheese I like.
How to Make Ahead Breakfast Sandwiches
These come together in a few simple steps, and the full recipe with measurements is in the card above.
Cook the sausage. Brown the breakfast sausage in a skillet, breaking it up, until cooked through. Drain and set aside.
Mix the eggs. Whisk the eggs with the cottage cheese, garlic powder, salt, pepper, and chili flakes, then stir in the scallions and cooked sausage.
Bake the eggs. Pour the mixture onto a well-greased or parchment-lined sheet pan and bake at 400 degrees F for 15 to 18 minutes, until set. Cool and cut into 36 squares.
Toast the muffins. Butter the split English muffins and bake at 400 degrees F for 8 to 10 minutes, until lightly golden.
Assemble. Layer 2 egg squares and a slice of cheese on each muffin bottom, then add the top.
Wrap. Wrap each sandwich in parchment paper, let cool completely, and store in the fridge or freezer.
Baking the eggs on a sheet pan is the trick that makes this so fast. Instead of frying eggs one at a time, you get an even, sliceable layer that fits the muffins perfectly.
How to Freeze Breakfast Sandwiches
These sandwiches were made for the freezer. Once your assembled, parchment-wrapped sandwiches have cooled completely (this step matters, since wrapping them warm creates condensation and ice crystals), place them in a large labeled freezer bag or airtight container. Press out as much air as you can, then freeze for up to 3 months. The parchment keeps each sandwich separate, so you can pull out exactly how many you need. I like to freeze most of the batch and keep 3 or 4 in the fridge for the first few days.
How to Thaw and Reheat
You have a few easy options depending on how much time you have:
Thaw overnight (best texture). Move a sandwich to the fridge the night before, then microwave it (with the parchment loosened) for 60 to 90 seconds until hot.
Straight from frozen, microwave. Unwrap and microwave at 50 percent power for 1 to 2 minutes, then on full power for 30 to 60 seconds, until heated through.
Straight from frozen, oven. Unwrap, wrap loosely in foil, and bake at 350 degrees F for about 20 minutes for a just-baked texture.
For refrigerated sandwiches, a quick 45 to 60 seconds in the microwave is all they need. If you want the muffin a little crispier, finish it in a toaster oven for a minute or two.
Tips for the Best Breakfast Sandwiches
Grease the pan well. Really coat the sheet pan or use parchment so the eggs release cleanly.
Do not overbake the eggs. Pull them as soon as they are set so they stay tender after reheating.
Cool completely before wrapping. This keeps the sandwiches from getting soggy in the freezer.
Toast the muffins. A quick bake keeps them sturdy so they do not fall apart when reheated.
Label your bag. Note the date so you can keep track of your stash.
Ways to Customize
These are endlessly adaptable. Use turkey or chicken sausage, plant-based crumbles, or crispy bacon in place of the pork sausage. Swap the cheddar for pepper jack, Swiss, or American, and use whole wheat, sourdough, or gluten-free English muffins. Stir chopped spinach, bell pepper, or cooked mushrooms into the eggs, or sprinkle the tops with everything bagel seasoning before baking for extra flavor.
Storage
Store wrapped sandwiches in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. Always let them cool completely before storing, and keep them individually wrapped so they are easy to grab and reheat one at a time.
More Make Ahead Breakfast Recipes
If you love an easy, protein-packed breakfast, here are a few more favorites to add to your rotation:
How long do these breakfast sandwiches last?
Up to 4 days in the fridge and up to 3 months in the freezer when wrapped well.
Can I make them ahead without freezing?
Absolutely. Assemble, wrap, and refrigerate for grab-and-go breakfasts all week.
Why add cottage cheese to the eggs?
It makes the eggs extra fluffy and adds protein without changing the flavor. It blends right in as the eggs bake.
Can I use egg whites?
Yes. Use about 3 tablespoons of egg whites per whole egg, or a mix of whole eggs and whites.
Do I have to toast the muffins?
I recommend it. Toasting keeps the muffins sturdy so they hold up to freezing and reheating instead of turning mushy.
How To Make Sausage and Scallion Breakfast Sandwiches
The Ingredients
Ingredients and Substitutions
Eggs – the fluffy base. Use whole eggs, or swap in egg whites (about 3 tablespoons per egg).
Cottage cheese – adds protein and fluff. Plain Greek yogurt or ricotta works too.
Scallions – mild oniony flavor. Chives or a little finely diced yellow onion also work.
Garlic powder, salt, pepper, chili flakes – season to taste. Skip the chili flakes for no heat, or add hot sauce.
Ground breakfast sausage – pork, turkey, or chicken sausage, plant-based crumbles, or chopped bacon all work.
English muffins – use whole wheat, sourdough, or gluten-free, or swap for bagel thins or biscuits.
Butter – for toasting the muffins. Olive oil or a butter spray works too.
Cheddar cheese – or pepper jack, Swiss, American, or your favorite melty cheese.
What You Need
The Steps
Cook the sausage: In a large skillet over medium heat, cook the ground breakfast sausage, breaking it up, until browned and cooked through, 7 to 9 minutes. Drain and let cool slightly.
Prep: Preheat the oven to 400 degrees F. Grease a rimmed baking sheet really well or line it with parchment paper.
Mix the eggs: In a large bowl, whisk the eggs with the cottage cheese, garlic powder, salt, pepper, and chili flakes (if using). Stir in the diced scallions and cooked sausage.
Bake the eggs: Pour the egg mixture onto the prepared baking sheet and spread it evenly. Bake for 15-18 minutes, until the eggs are set and no longer jiggly. Let cool, then cut into 36 squares.
Toast the muffins: While the eggs bake, slice the English muffins in half and spread the cut sides with a little butter. Spread them out on a baking sheet and bake at 400 degrees F for 8 to 10 minutes, until lightly golden.
Assemble: On each muffin bottom, layer 2 egg squares and a slice of cheese, then close with the muffin top.
Wrap and store: Wrap each sandwich individually in parchment paper. Let cool completely, then store some in the fridge for the week and freeze the rest (see notes for freezer and reheating instructions).
Recipe Tips
Refrigerator: store wrapped sandwiches in an airtight container in the fridge for up to 4 days.
Freezer: once fully cooled, place the parchment-wrapped sandwiches in a labeled freezer bag and freeze for up to 3 months.
To reheat from thawed, microwave (parchment loosened) for 60 to 90 seconds.
From frozen, microwave at 50% power for 1 to 2 minutes, then on full power for 30 to 60 seconds until hot, or bake unwrapped at 350 degrees F for about 20 minutes.
So good in the mornings especially with some hot sauce!
These sausage and scallion breakfast sandwiches are the ultimate make ahead breakfast. You bake one big sheet pan of fluffy eggs, layer everything onto buttery English muffins, then wrap them up so you have a hot, high protein breakfast ready to grab any morning of the week.
They are made for meal prep and they freeze beautifully, so one batch keeps you covered for weeks. No more skipping breakfast or grabbing something from the drive-thru. Just reheat one of these and you are out the door with a real, satisfying meal.
Cook the sausage: In a large skillet over medium heat, cook the ground breakfast sausage, breaking it up, until browned and cooked through, 7 to 9 minutes. Drain and let cool slightly.
Prep: Preheat the oven to 400 degrees F. Grease a rimmed baking sheet really well or line it with parchment paper.
Mix the eggs: In a large bowl, whisk the eggs with the cottage cheese, garlic powder, salt, pepper, and chili flakes (if using). Stir in the diced scallions and cooked sausage.
Bake the eggs: Pour the egg mixture onto the prepared baking sheet and spread it evenly. Bake for 15-18 minutes, until the eggs are set and no longer jiggly. Let cool, then cut into 36 squares.
Toast the muffins: While the eggs bake, slice the English muffins in half and spread the cut sides with a little butter. Spread them out on a baking sheet and bake at 400 degrees F for 8 to 10 minutes, until lightly golden.
Assemble: On each muffin bottom, layer 2 egg squares and a slice of cheese, then close with the muffin top.
Wrap and store: Wrap each sandwich individually in parchment paper. Let cool completely, then store some in the fridge for the week and freeze the rest (see notes for freezer and reheating instructions).
Notes
Refrigerator: store wrapped sandwiches in an airtight container in the fridge for up to 4 days.
Freezer: once fully cooled, place the parchment-wrapped sandwiches in a labeled freezer bag and freeze for up to 3 months.
To reheat from thawed, microwave (parchment loosened) for 60 to 90 seconds.
From frozen, microwave at 50% power for 1 to 2 minutes, then on full power for 30 to 60 seconds until hot, or bake unwrapped at 350 degrees F for about 20 minutes.
So good in the mornings especially with some hot sauce!
Recipe creator, toddler mama & wellness enthusiast. Happy&Full is a blog all about quick and easy recipes for every day living! Eating well (and feeling well) doesn’t have to be complicated or expensive.
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