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Is there a better breakfast than a warm, egg sandwich, with melted cheese? On a busy weekday?!
Especially, because all you have to do was warm it up in the microwave for 30 seconds to a minute, and it’s piping hot, and ready to get your day started.
Because, these aren’t just any breakfast sandwiches. These are make ahead breakfast sandwiches.
That’s right. These breakfast sandwiches are meant to be made ahead, on the weekends – and stored in your fridge so that a warm breakfast is only 1 minute away all throughout the week.
Count. Me. In.
You’re gonna love these make ahead breakfast sandwiches. They have a soft, creamy egg center that is topped with melted cheese, herby basil pesto (optional, but so good) – all of that is sandwiched between a soft English muffin. They’re easy to make, they keep in the fridge all week long, and they heat up in the microwave in about 30 seconds to 1 minute. They only require 7 ingredients. They’re a healthy breakfast, packed with protein, healthy fats, and carbs.
These make ahead breakfast sandwiches will keep you full right up until lunch.
Trust me, you’re gonna wanna make these!!!
Ingredients for make ahead breakfast sandwiches
of course the list of ingredients, along with their measurements are in the recipe card below.
Egg Filling
- Unsalted butter – for greasing the pan that the eggs bake in. The butter is ideal, because it gives the eggs a great flavor.
- Eggs – the eggs get blended up with cottage cheese (for creaminess), salt, and pepper. They’re then baked in a baking dish, for a nice smooth, creamy egg that fits perfectly on the sandwich.
- Kosher salt – to bring out all the good flavors of the eggs.
- Black pepper – to season the eggs nicely.
- Cottage cheese – the cottage cheese is blended in to the eggs to help create an extra creamy egg texture while adding in more protein. The cottage cheese also helps to keep the egg filling from drying out when it’s heated up.
- Turmeric (optional) – the turmeric is purely there to add a little golden yellow back into the eggs that the cottage cheese steals from it. You CANNOT taste the turmeric at all. You can easily leave it out.
Sandwich Ingredients
- English muffins – the bread of our sandwiches. We love to use a whole wheat English muffin, but use whatever you like. You can also use a gluten free English muffin, if needed.
- Sliced cheese – we like cheddar cheese, but you can easily use whatever kind of cheese you love. Swiss, provolone, gouda, the list goes on.
- Basil Pesto (optional) – the basil pesto is optional. I made these sandwiches with and without it. They are very good either way, but the pesto did take the sandwiches to the next level. They added a pop of flavor, freshness, and sauciness that we loved. You can use store bought, but I do recommend making your own, if you can. Click her for my basil pesto recipe.
How to make make ahead breakfast sandwiches
As always, more detailed directions are in the recipe card below. Let’s give you a snapshot here.
- Prepare – Preheat your oven, and grease your baking dish.
- Blend up the egg mixture – Add the eggs, salt, pepper, and cottage cheese to a blender. Blend until creamy, and smooth.
- Bake – Pour the egg mixture into the baking dish and bake until the egg mixture is set, and the center is slightly jiggly.
- Cool – Allow the eggs to cool slightly.
- Slice the eggs – You can either use a cookie cutter to cut the eggs into rounds that will fit the English muffins perfectly, or you can use a sharp knife to cut the eggs into squares.
- Prepare your remaining ingredients – Gather the remaining ingredients to make the sandwiches.
- Wrap the sandwiches – Use foil, or plastic wrap to wrap each sandwich individually.
- Store the sandwiches – place the wrapped sandwiches in a ziplock bag, and store them in the fridge for up to 1 week (more info on freezing them in the recipe card).
- To heat the sandwiches – Heat the sandwich for 30 seconds, to a minute, until the cheese is melty.
- Enjoy – Enjoy the sandwich immediately. So good!!!
How long do make ahead sandwiches last in the fridge?
They last in the fridge beautifully, for one week.
Can I freeze these make ahead sandwiches?
Yes.
If you want to freeze the sandwiches, I suggest wrapping them in plastic wrap instead of foil. I also recommend defrosting them at room temperature completely, before heating them up. When we heated them from frozen, it was hard to get them to evenly warm up, and the texture of the egg was mealy.
I do think they are best when eaten fresh from the fridge, not frozen.
However, they were still very good when they are frozen.
The frozen sandwiches will keep in the freezer for 1 to 3 months.
Can I make more than 6 breakfast sandwiches?
Yes.
You can easily double the recipe to make 12 sandwiches.
The only difference, is you will need to blend the eggs in two separate batches, and cook each portion of egg mixture in 2 separate baking dishes. You can cook the eggs at the same time.
How to heat up the make ahead breakfast sandwiches
Heating up these sandwiches is super easy. You simply pop them on a plate, with a paper towel underneath, and heat them on high for 30 seconds to 1 minute, or until they are piping hot, and the cheese is melted.
Of course, this timing may vary depending on the wattage of your microwave. My microwave is 900 watts.
How do I prevent my make ahead breakfast sandwiches from getting soggy?
Easy.
Simply place a paper towel underneath the sandwich when you heat them up. The paper towel will absorb any moisture from the English muffin so that it’s not soggy.
Do I have to use pesto in my make ahead breakfast sandwich?
Of course not.
The pesto is optional. The sandwiches are delicious without the pesto.
However, if you have pesto on hand, or really like it, then, I do recommend using pesto. It takes these breakfast sandwiches to the next level. It’s such a simple way to add so much flavor.
Store bought pesto would work, but if you want to make your own, (highly recommend), then I have a basil pesto recipe here for you. It’s so worth it!
Are these make ahead breakfast sandwiches gluten free?
You can easily make them gluten free by using gluten free English muffins.
I know that some gluten free English muffins are best when they are toasted, so you can toast the English muffins, and allow them to cool before assembling.
What can I do with my egg scraps?
If you cut your egg filling using a circle cutter, you will have quite a bit of egg scraps left over. Do NOT throw them away.
Instead, chop them up and store them in the fridge until you’re ready to use them.
I love using my egg scraps as the protein in fried rice. So easy, quick, and delicious.
You could also use them in other stir fry dishes, or in salads, or bowls as a way to add protein.
They’re tasty, nuggets of creamy eggs. It’s like 2 meals, for one.
Are these make ahead breakfast sandwiches a healthy choice for breakfast?
Absolutely!!!
There are a few reasons these breakfast sandwiches are healthy:
- They are packed with protein – 22 grams of protein come from the eggs, cottage cheese, and the cheese slices.
- They have healthy fats – Due to the eggs, cottage cheese, and cheese slices these sandwiches have healthy fats to help keep you satiated.
- They have complex carbs – especially, if you choose to use a whole wheat English muffin, these sandwiches have complex carbs to help keep your blood sugar stable. The carbs also give you energy, keeping you fuller longer.
Reasons you will go crazy for these make ahead breakfast sandwiches
- They’re warm, and cozy.
- They’re eggy,
- with gooey, melty cheese.
- They’re prefect any time of the year.
- They’re easy to make,
- and even easier to heat up for breakfast (hello, microwave).
- They store in the fridge for up to 1 week.
- They’re a healthy breakfast,
- packed with protein,
- healthy fats,
- and carbs, to keep you full.
- They can easily be made gluten free.
- Only requires 7 ingredients.
- They’re so delicious,
- and satisfying.
More breakfast recipes for you to love
- Greek yogurt bagels (no yeast)
- Instant pot hard boiled eggs (easy to peel)
- Potato crust quiche with ham and broccoli
- healthy egg white muffing cups (meal prep breakfast)
- chocolate peanut butter chia seed pudding
Did you make this recipe?
Be sure to leave a comment, along with a star rating – this really helps me out. And, I love hearing from you!
Print
Make Ahead Breakfast Sandwiches (with Pesto)
- Prep Time: 10 mins
- Assembly Time: 15 mins
- Cook Time: 25 mins
- Total Time: 50 minutes
- Yield: 6 sandwiches 1x
- Category: breakfast, easy, entree, meal prep
- Method: blending, assembly
- Cuisine: vegetarian, gluten free, eggs
- Diet: Vegetarian
Description
These make ahead breakfast sandwiches will last you all week long. 1 Minute in the microwave, and you have a warming, flavorful, and filling breakfast.
Ingredients
Egg filling
- 1 tablespoon unsalted butter, softened, or melted
- 12 large eggs
- 1 3/4 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/3 cup + 2 tablespoons cottage cheese (I used 4%)
- optional: 1/8 teaspoon turmeric (just for color, can’t taste it)
Sandwich ingredients
- 6 English muffins (we like whole wheat)
- 6 slices of cheddar cheese (or, any type of cheese you like)
- optional: 6 tablespoons basil pesto – click here for the recipe
Instructions
- Prepare: Preheat your oven to 350 degrees Fahrenheit. Grease a 13×10 inch baking dish with the butter. NOTE: you can use a 9×11 inch baking dish, just keep in mind that that you may have thicker egg portion that is slightly smaller than your English muffin.
- Blend up the egg mixture: To a blender add the eggs, kosher salt, black pepper, cottage cheese, and optional turmeric, if using (for color), blend until everything is well combined.
- Bake: Gently pour the egg mixture into the buttered baking dish. Carefully transfer the baking dish to the oven and bake for 20 to 25 minutes, or just until the egg mixture is just set. A very slightly jiggly center is okay.
- Cool: Allow the eggs to cool for 20 minutes.
- Slice the eggs: You have 2 options for cutting your eggs: 1) use a circle cookie, or biscuit cutter. This method will look the nicest, and it will fit in the English muffins the best, but it will leave behind a good amount of egg – (see notes for how to use up the egg scraps). 2) You can simple use a sharp knife to cut the egg into squares. You will have some overhang of egg from your English muffins. If you use a circle cutter, be sure to choose one that fits side-by-side in your baking dish. Once you have your egg filling cut into circles, or squares, remove them from the pan, and allow them to cool completely. I pop mine on a plate, and stick them in the fridge to speed things up.
- Prepare your remaining ingredients: Slice the English muffins in half, and lay out the cheese. If you want to use pesto, you can make the pesto now, if you don’t already have some on hand. Click here for my basil pesto recipe – so good!
- Assemble: Once your egg filling has cooled completely, you can assemble the sandwiches. Place an egg round, or square onto the bottom half of an English muffin, then place a slice of cheese on top, followed by about 1 tablespoons of pesto in the center (if using), then top the sandwich with the top half of the English muffin. Repeat until all of the sandwiches are assembled.
- Wrap the sandwiches: Use pieces of foil to wrap each individual sandwich. You can use plastic wrap, but we found that produced moisture and made the sandwich a little more soggy.
- Store the sandwiches: Place the wrapped sandwiches in a ziplock bag to keep them even more fresh. Store the sandwiches in the fridge for up to 1 week (see notes for freezer option).
- To heat the sandwiches: Place a paper towel onto a plate, and place the sandwich onto (the paper towel helps to keep the sandwich from getting soggy). Heat the sandwich on high for 30 seconds, flip the sandwich, and heat on high for another 30 seconds, or until the sandwich is warm, and the cheese is melted. NOTE: my microwave is 900 Watts, so you might need to adjust your cook time according to the wattage power of your microwave.
- Enjoy: Enjoy the sandwich immediately. So good, and you can even wrap half of it back up with the foil and eat it on the go, if needed.
Notes
Turmeric – The turmeric is there just as a way to add the beautiful yellow back into the eggs that we lose from adding the cottage cheese. You cannot taste the turmeric at all. You can easily omit it, if you prefer.
Gluten free option – To make this recipe gluten free, use gluten free English muffins. I know that some gluten free English muffins only taste good when they are toasted, if this is the case, then toast your English muffins, and allow them to cool completely before assembling.
Pesto – The pesto is totally optional. I made these sandwiches without it and they were still very good. However, the pesto did take them to the next level. You can use store bought pesto, but I highly recommend making your own, if you can. Click here to see my basil pesto recipe.
How to make a double batch (12 sandwiches) – As written this recipe makes 6 sandwiches, because that is the easiest amount to make, only requiring one baking dish. If you want to double the recipe, it is easy to do. Simply use two baking dishes, blend the egg mixture in two separate batches, and bake the pan of eggs at the same time. Note: if you use two different sized pans, the baking time may be slightly longer for a smaller pan since the egg mixture will be thicker.
Freezing option – If you want to freeze the sandwiches, I suggest wrapping them in plastic wrap instead of foil. I also recommend defrosting them at room temperature completely, before heating them up. When we heated them from frozen, it was hard to get them to evenly warm up, and the texture of the egg was mealy. I do think they are best when eaten fresh from the fridge, not frozen. But, they are still good after they are frozen. The frozen sandwiches will keep in the freezer for up to 1 to 3 months.
How to use up egg scraps – If you have any egg scraps from this recipe (I always did), save the scraps and chop them up. I used them as a protein in a fried rice dish. So easy, and so delicious. You could also use the egg scraps in other stir fry dishes, or use them in salads, or bowls as a way to add protein.
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