Food Network Kitchen’s Make Ahead Bacon and Cheese Breakfast Sandwiches, as seen on Food Network.
Recipe courtesy of Food Network Kitchen

Make-Ahead Bacon and Cheese Breakfast Sandwiches

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 6 sandwiches
Thanks to this recipe, the classic bacon, egg and cheese is no longer relegated to the weekends. Make six of these sandwiches all at once, then wrap and freeze for a comforting, easy breakfast to enjoy anytime.



  1. Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
  2. Add the bacon to a cold medium skillet heat over medium heat. Cook, flipping occasionally, until crisp, about 10 minutes. Drain on paper towels and set aside.  
  3. Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Pour into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.  
  4. Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.  
  5. Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a drinking glass to cut out 6 rounds. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of bacon, one slice of Cheddar and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.  
  6. To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.  

Cook’s Note

Save the baked egg scraps to use in fried rice, chopped egg salad or a breakfast burrito.