Go Back
+ servings
freezer egg sandwich on a plate with eggs in the background

Frozen Breakfast Sandwich

This tasty frozen breakfast sandwich has an egg, kale, bacon, and of course cheddar cheese. It's an easy make-ahead breakfast for busy mornings or weeknight meals.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people


  • whisk
  • medium mixing bowl
  • rubber spatula
  • 8x8 Baking Dish
  • Toaster (optional)


  • 6 eggs
  • ½ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3-4 leafs kale
  • 3-4 slices bacon
  • 6 English muffins
  • 4 slices cheddar cheese


  • Preheat oven to 350 degrees. Crack 6 eggs in a medium mixing bowl. Pour ½ c of milk, ½ tsp, and ¼ teaspoon black pepper into bowl. Whisk together until eggs are smooth and all ingredients are incorporated.
  • Spray cooking spray or butter 8x8 baking pan. Pour egg mixture into pan. Cover with 3-4 washed kale leaves and 3-4 slices of bacon. Bake for 20 minutes.
  • When 10 minutes remain in cooking time, place 4 slices of cheddar cheese on top of egg mixture.
  • Cook 10 more minutes. Check temperature with thermometer. Eggs are done when they reach 165 degrees.
  • Flip eggs onto cutting board and cut into 6 slices. Freeze until use.
  • When ready to eat, microwave eggs for 30-60 seconds, or until warm and toast an English muffin. Assemble and eat immediately.


  • Crack up to 8 eggs if you like a bit more egg in your sandwich.
  • Use a larger baking pan if you need to, but egg mixture will be thinner.
  • Add all ingredients to baking pan and bake for quicker prep than individual eggs and toppings.
  • Freeze sliced eggs on a cookie sheet or cutting board for 1-2 hours then transfer to a freezer bag so they don't stick to each other.