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A vegetarian breakfast sandwich cut in half, showing layers of bread, cheddar cheese, egg, green peppers, mushrooms, and a slice of seasoned plant-based meat.
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Freezer Breakfast Sandwiches (Vegetarian)

My freezer-friendly vegetarian breakfast sandwiches are loaded with fluffy eggs, melty cheese, and veggie sausage on a toasted English muffin. Freezer-friendly and perfect for busy mornings!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfasts
Cuisine: American
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Vegetarian
Keyword: freezer-friendly breakfast sandwiches, make ahead egg sandwiches, vegetarian breakfast sandwiches
Servings: 12 breakfast sandwiches
Author: Sarah Bond

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.
    Top view of a blender containing a frothy, pale yellow liquid on a green surface.
  • 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.
    A tray of blended eggs with cheese and sauce.
  • 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.
    A baked egg casserole with cheese, mushrooms, and herbs cut into square portions on a baking sheet, with a spatula lifting one piece.
  • Cook Sausage: Cook 12 vegan sausage patties on the stove according to package instructions.
    A white plate with a brown rim holds several browned vegan sausage patties, arranged in a pile, on a textured green background.
  • 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.
    A group of breakfast sandwiches with English muffins, cheddar cheese, and egg, arranged on a cutting board and a plate on a green surface.
  • 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.
    Ten sandwiches wrapped in brown paper are arranged in two trays on a green surface, with two additional wrapped sandwiches placed beside them.
  • 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.
    Two breakfast sandwiches with plant-based sausage, egg, cheese, mushrooms, and green peppers are stacked on a wooden board, wrapped in paper, with more sandwiches in the background.

Video

Notes

*Baking sheet should have at least a 1-inch high rim to leave room for eggs to rise during baking. Ensure you're using a thick, good-quality pan that won't warp when you put it in the oven!
Can I make these vegan? Yes! Feel free to use vegan cheese, Just Egg, and cashew or flax milk to make them totally plant-based breakfast sandwiches. 
Can I use other bread? I don't recommend it because english muffins consistently held up the best when tested against sourdough, regular bread, and ciabatta. 
Other yummy cheese options: Pepper jack, Monterrey jack, and white cheddar are all tasty!
More veggies to try: Spinach, onions, and broccoli all work well too.

Nutrition

Serving: 1breakfast sandwich | Calories: 410kcal | Carbohydrates: 28g | Protein: 23g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 295mg | Sodium: 820mg | Potassium: 420mg | Fiber: 3g | Sugar: 3g | Vitamin A: 520IU | Vitamin C: 18mg | Calcium: 260mg | Iron: 3.2mg
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