Hello! This year for Father’s Day I gifted Nate the gift that keeps on giving: pre-made breakfast sandwiches!! I stored them in the freezer and made enough for him to enjoy all week (and then some!). For the record, Nate’s love language is acts of service. He’s not super into getting gifts. He also loves egg sandwiches. I am sharing this with you all in case it could help anyone with a hard-to-shop-for husband (Father’s Day or birthday) — it’s also a simple way to make them feel loved. Or if you’re in need of some freezer-friendly meals to get you through a busy season!

So many of you loved this idea and did it yourself. Whether it was also for Father’s Day, a simple breakfast option for the family to enjoy throughout the week, or for vacation meal prep, I was so glad to see so many of you try it out.

This idea was sparked by seeing the large croissant pack at Costco and deciding I could make breakfast sammies for 2 weeks with them. This particular recipe I am showing you is for bacon, egg, and cheese croissants, but you can change any of the ingredients you want. You could make burritos instead, english muffin sandwiches, whatever you desire. 

Last year I made these sandwiches with scrambled eggs. I scrambled a bunch of eggs (one for each sammie is an easy way to calculate how many to make) with salt and pepper. When they were done but still super hot on the stove, I stirred in sharp cheddar cheese and let it melt into the eggs. This not only added amazing flavor — it also helped the eggs stay together when being put on the sammies. I piled the eggs onto heavenly, buttery croissants and added the cooked bacon. Let me tell you, the combo is divine. 

Lately I have been using a different method to cook the eggs: sheet pan baked eggs and it is far superior! All you do is whisk the eggs together with salt and pepper, spread it on a generously greased 9×13 pan and bake in the oven for around 20 minutes. This cooks the eggs perfectly and allows you to cut them into uniform pieces ready to throw on an english muffin or croissant. Could not be easier!

The best part about this gift is that Nate got to enjoy them for almost 2 weeks. You all know my love for freezing things and this recipe (and more importantly, this method) felt very on brand for NTK. If you like this, you will likely love my Freezer Guide. This guide is meant to teach you how to successfully freeze many of the meals and ingredients you already use and love. In a sense, rather than give you a fish (a few freezer recipes), it is meant to teach you HOW to fish (learn how to freeze all the recipes you already cook and enjoy). Check it out if you have not already!

Without further ado…

Breakfast Sandwiches (for your freezer!)

STOCK-THE-FREEZER BREAKFAST SANDWICH INGREDIENTS:

• Croissants (or whatever wrap/english muffin/bread you choose)
• Butter, brought to room temperature
• A dozen eggs, scrambled
• Cheddar cheese slices
• A pack of bacon — I used 12 ounces, but we all know more bacon wouldn’t hurt!
• Salt and pepper

HOW TO MAKE STOCK-THE-FREEZER BREAKFAST SANDWICHES:

• STEP 1: Preheat oven to 415°F. This will be for cooking the bacon; if frying on the stovetop skip this step.
• STEP 2: Cut the croissants in half lengthwise and lightly butter both sides of the bread.
• STEP 3: Whisk together a dozen eggs. Add salt and pepper.
• STEP 4: Cook the bacon. I do this in the oven at 415°F for approximately 15 minutes on parchment paper. I usually flip midway through to make sure both sides are done well but you don’t have to. Alternatively, you could pan fry it or microwave it — however you like to cook bacon!
• STEP 5: Once the bacon is cooked, turn the oven down to 325°F. Generously grease a 9×13’’ pan. Pour the egg mixture into the greased pan and bake for around 20 minutes, give or take two minutes depending on your oven. (You could also absolutely scramble the eggs on the stovetop instead)
• STEP 6: Allow the eggs to cool before cutting into 12 squares.
• STEP 7: Fill one half of the croissant with egg, a cheese slice, and bacon. Top with the other half of the croissant.
• STEP 8: Let them to COOL COMPLETELY. This matters so they don’t steam and leave condensation when frozen. 
• STEP 9: Once completely cooled, I wrapped each individual sandwich in parchment paper to keep them together. Then I put all 12 back in the plastic container the croissants came in from Costco. You could also wrap them in foil, or put them in a freezer ziploc bag. 
• STEP 10: TO REHEAT: You can reheat in the microwave, oven, or air fryer. For the microwave: On a paper towel, heat for 1 minute, flip over, heat for 30 seconds. Hot and ready! 

Last thing to note: If I planned on them being frozen longterm rather than just 2 weeks, I would likely wrap them tighter to prevent freezer burn. I expected these to be eaten quickly, and they were! You could do a layer of parchment paper followed by a layer of foil to double protect. For a more in-depth review on how to freeze and reheat breakfast sandwiches, this article has some good tips. 

If you are more of a visual learner, I created a video on the entire process that you can watch here. 

I hope this was helpful. Please let me know if you make these!

Breakfast Sandwiches (for your freezer!)

Recipe by Kate

Absolutely delicious breakfast sandwiches that you can make in bulk and freeze for a quick and easy homemade breakfast.

Ingredients

• 12 croissants (or whatever wrap/english muffin/bread you choose)

• 1/2 stick butter at room temperature

• 1 dozen eggs

• 1 teaspoon kosher salt

• 1 teaspoon freshly cracked black pepper

• 12 slices of sharp cheddar cheese

• 1 pack of bacon (12 ounces)

Directions

• Preheat oven to 415°F. This will be for cooking the bacon; if frying on the stovetop skip this step.
• Cut the croissants in half lengthwise and lightly butter both sides of the bread.
• Whisk together a dozen eggs. Add salt and pepper.
• Cook the bacon. I do this in the oven at 415°F for approximately 15 minutes on parchment paper. I usually flip midway through to make sure both sides are done well but you don’t have to. Alternatively, you could pan fry it or microwave it — however you like to cook bacon!
• Once the bacon is cooked, turn the oven down to 325°F. Generously grease a 9×13’’ pan. Pour the egg mixture into the greased pan and bake for around 20 minutes, give or take two minutes depending on your oven. (You could also absolutely scramble the eggs on the stovetop instead)
• Allow the eggs to cool before cutting into 12 squares.
• Fill one half of the croissant with egg, a cheese slice, and bacon. Top with the other half of the croissant.
• Let them to COOL COMPLETELY. This matters so they don’t steam and leave condensation when frozen. 
• Once completely cooled, I wrapped each individual sandwich in parchment paper to keep them together. Then I put all 12 back in the plastic container the croissants came in from Costco. You could also wrap them in foil, or put them in a freezer ziploc bag. 
• TO REHEAT: You can reheat in the microwave, oven, or air fryer. For the microwave: On a paper towel, heat for 1 minute, flip over, heat for 30 seconds. Hot and ready!

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Whole-Grain Zucchini Oat Waffles Morning Glory Muffins Two surprising toast combos that are rocking my summer! Western Breakfast Casserole (for a crowd)