Make-Ahead Breakfast Sandwiches
Updated Sept. 11, 2025
- Total Time
- About 1½ hours
- Prep Time
- 5 minutes
- Cook Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 1pound bacon strips
- 12English muffins
- 18large eggs
- ½cup heavy cream
- Salt and black pepper
- ½ounce chives
- 12slices Cheddar
- Hot sauce or pepper jelly (optional)
Nutritional analysis per serving (12 servings)
531 calories; 35 grams fat; 15 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 26 grams protein; 777 milligrams sodium
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.
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.
@Sally good one! no one asked for that recipe <3
The sandwiches are good but I really didn’t enjoy the texture of thawed eggs. Ended up wasting the ones I had frozen. I would suggest making only a week’s worth at a time and refrigerating only.
I used ciabatta rolls and hand cut some sharp cheddar. Next time I would use a slice of cheese as suggested, as this did not get melty fast when reheated, but I used what I had and they were the hit of thanksgiving!!!
If you're concerned about the fat content/healthy choices, you can omit the cream and use low-fat milk, and substitute turkey bacon. Or skip the bacon and add roasted veggies on top.