Make-Ahead Breakfast Sandwiches
Updated December 10, 2025
Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
- Total Time
- About 1½ hours
- Prep Time
- 5 minutes
- Cook Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
1 pound bacon strips
12 English muffins
18 large eggs
½ cup heavy cream
Salt and black pepper
½ ounce chives
12 slices Cheddar
Hot sauce or pepper jelly (optional)
Nutritional analysis per serving
28 grams carbs; 343 milligrams cholesterol; 531 calories; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 15 grams saturated fat; 35 grams fat; 3 grams fiber; 784 milligrams sodium; 26 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. Peel the bacon slices apart and place in a 9-by-13-inch baking pan (preferably metal); they don’t need to be flat or evenly placed. Bake on the bottom rack, stirring with tongs occasionally, until the bacon is browned and starts to ripple, 15 to 30 minutes.
- Step 2
While the bacon is cooking, open up the English muffins and place on a sheet pan, shingling as needed to fit. Toast on the top rack in the oven, 7 to 10 minutes.
- Step 3
While the bacon and muffins are in the oven, crack the eggs into a blender or food processor. Add the cream and generous pinches of salt and pepper. Blend just until combined; avoid overmixing.
- Step 4
Transfer the bacon to a paper towel-lined plate and reserve the pan and the bacon fat. Reduce oven temperature to 300 degrees. Carefully swirl the bacon fat to grease the sides of the pan, then pour off all but a couple tablespoons of the fat. Pour the eggs into the pan, then use scissors to snip the chives over the top. Bake until set around the edges and slightly wobbly in the center, 20 to 30 minutes. If making ahead, let cool completely.
- Step 5
When ready to assemble, run a sturdy spatula around the edges of the egg, then use the spatula to cut the egg into 12 3-inch squares each. Stack the egg, cheese and bacon on bottom buns, folding the cheese and bacon as needed to fit. Top with hot sauce or pepper jelly, if using, then close the sandwiches.
- Step 6
To eat right away, warm in the oven until the cheese has melted. To store for later, tightly wrap the sandwiches in heavy-duty foil, pressing out as much air as possible. Refrigerate for up to 3 days or freeze for up to 1 month. Unwrap and reheat in the microwave in 30-second intervals, 1 to 3 minutes total, or in a 350-degree oven for 15 to 20 minutes.
Private Notes
Comments
If you wrap them before they cool completely, the heat and steam will soften the contents, changing the texture of the bread and making the bacon more soggy.
@Sally good one! no one asked for that recipe <3
Consider bagels or whole grain bread for this breakfast sandwich. I chop scallions, peppers, sweet and jalapeño for the egg mixture. Sometimes I add a few baby spinach leaves and always a few drops of hot sauce. No milk or cream but often cheddar or pepper jack cheese. I alternate this sandwich with oatmeal. Heart stopper v heart healthy.
We made their third batch, through them in the freezer. In the oven it took 30 minutes to defrost. Air Fryer was still frozen in the middle in 10 minutes. Microwave has been mixed results. We need a better method.
Made 2 dozen and froze them individually, wrapped in foil. When we reheated , one or 2 at a time, in 350 degree oven, they did not get hot all the way through, even after 30+ minutes. We then thawed in fridge for re-heating the next morning, they still didn’t heat evenly. Tried the microwave, this resulted in cheese melting and running out and still a cold egg. Any ideas? Used a standard oven and a toaster oven, and 2 different microwaves.
My husband gave these a 10/10 and he’s a tough critique.