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Soft, savory, and built for busy mornings, my vegetarian freezer-friendly breakfast sandwiches deliver fluffy baked eggs, gooey cheese, and hearty vegetarian sausage on a toasted English muffin. They are comforting, filling, and designed to reheat perfectly straight from the freezer.
save this recipe!We tested this specifically to avoid rubbery eggs or soggy sandwiches, which is where most freezer breakfasts fall apart. Baking the eggs as a sheet keeps them tender and evenly cooked.
It’s simple, dependable, and exactly the kind of practical vegetarian cooking I want (and have) in my own freezer for when I need a healthy breakfast meal prep idea!
These breakfast sandwiches will keep you sane (and full)
- One-pan egg bake makes this an easy morning meal prep with cleanup minimal
- Easy to customize with different veggies or cheeses (or a slathering of my copycat chipotle b*itchin’ sauce 🤤)
- High-protein, vegetarian, and filling enough to last all morning
here’s what you’ll need
As a nutritionist and food scientist, there is nothing that drives me crazier than a long list of unnecessary ingredients. So these make-ahead egg sandwiches were formulated with minimal ingredients and maximum flavor! Jump down to the recipe card for exact measurements.
- Eggs: Baking them as a single layer creates a uniform, fluffy texture that reheats far better than scrambled eggs. This way you can even double the recipe for a bulk breakfast sandwich recipe! You can use Just Egg to make these vegan sausage egg muffins.
- Milk: Adds moisture and tenderness so the eggs stay soft even after freezing. Plant milks with a high water content don’t work great here, so opt for a creamy plant milk like flax milk or cashew, which also keeps these a high protein vegetarian breakfast.
- Mushrooms and Bell Pepper: These veggies provide savory depth and moisture without releasing excess water during reheating .
- Cheddar Cheese: Melts smoothly and adds richness that holds up well in the freezer. Sharp cheddar cheese gives more flavor with less cheese in these vegetarian sausage breakfast sandwiches.
- Vegetarian Sausage Patties: Adds structure and boosts protein, making these sandwiches feel hearty and complete. Use store-bought or make homemade vegetarian breakfast sausage.
- English Muffins: Their sturdy crumb prevents sogginess and toasts well after reheating, making them the best choice for freezer sandwiches!
What other veggies can I use?
The key is to use vegetables that won’t release excess moisture. While I use mushrooms and bell peppers, spinach, roasted red peppers, broccoli, or onions all work well too in this healthy grab and go breakfast.
The Perfect Fold
To wrap your breakfast sandwich in parchment, place your sandwich in the center of a sheet of paper. Join the two long edges of the paper by folding them down tightly to the bread. Next, fold the top sides in, tucking them under the sandwich. Finish by tucking the bottom sides into the crease under the sandwich.
P.S. love freezer meal prep? Try my high-protein freezer breakfast burritos next!
Freezer Breakfast Sandwiches (Vegetarian)
Ingredients
Eggs
- 18 large eggs
- ½ cup milk, 120 mL
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 cup diced mushrooms
- 1 green bell pepper, diced
- 1 cup shredded cheddar cheese, 114 g
Assembly
- 12 vegan sausage patties, we used Impossible brand
- 12 English muffins
- 12 slices cheddar cheese
Instructions
- Prep: Preheat oven to 350°F (176°C). Grease a large (12 x 17 inch) rimmed baking sheet* well.
- Blend: Add 18 large eggs, ½ cup milk, ½ tsp salt, and ¼ tsp ground black pepper to a blender, Blitz for about 30 seconds, or until combined.Alternatively, whisk mixture in a large bowl to combine.
- Assemble Eggs: Pour egg mixture into prepared baking sheet. Evenly top with 1 cup diced mushrooms, 1 green bell pepper (diced), and 1 cup shredded cheddar cheese.
- Bake: Carefully transfer to the oven and bake for 20 minutes, rotating the pan once during baking to ensure even cooking. Eggs should be set in the center and no longer jiggle when the pan is gently shaken.
- Cook Sausage: Cook 12 vegan sausage patties on the stove according to package instructions.
- Assemble Sandwiches: Cut eggs into 12 even squares about the size of your English muffins. Open each of the 12 English muffins and layer on a slice of the sheet pan eggs, a cooked vegan sausage, and each of the 12 slices cheddar cheese.
- Store: Wrap each sandwich tightly in parchment paper or foil, then store them all in a freezer-safe bag or container. Refrigerate for up to 5 days, or freeze for up to 3 months.
- To reheat from frozen:Option 1 (preferred) – Thaw in refrigerator overnight. Remove parchment/foil and wrap in a damp paper towel. Microwave in 30 second intervals, until warmed through, about 2 minutes.Option 2 – From frozen, remove parchment/foil and wrap frozen sandwich in a damp paper towel. Microwave on defrost setting for 1 minute, flip, then microwave in 30 second intervals, until warmed through, about 1 minute.Option 3 – From frozen, place parchment/foil-wrapped sandwiches in 350°F air fryer for about 10 minutes or until warmed through.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
