Just as it’s handy to have freezer meals ready for busy nights when you need supper on the table in a hurry or for those nights when you simply don’t feel like cooking supper, it’s equally as handy to have breakfasts ready to pop into the microwave or toaster oven on mornings when you’re running late or for weekend brunches.
Heat them up, wrap in foil and you’ve got breakfast on the go!
Breakfast muffins are super easy to make.
Not only are they cheaper than their fast food cousins or the ones you can buy in boxes in the frozen food section of the grocery store, they taste so much better!
We make them in batches of 12, but you can make up more or less depending on your needs.
How to Make Homemade Breakfast Muffins
For 12 breakfast muffins you will need:
- 2 packages of English muffins
- 1 dozen eggs
- 1 lb of bacon or 1 dozen sausage rounds
- 12 slices of your favorite cheese
- butter for spreading on the muffins
First, split the English muffins and butter each half.
Next, fry 12 eggs.
In the future, we plan to start making our own English muffins but for now the English muffin rings (<-affiliate link) we purchased work well for cooking eggs the right size and shape to fill the breakfast muffins.
To make bacon, egg and cheese breakfast muffins, fry the bacon. Each muffin takes 1 and ½ slices of bacon.
If you prefer sausage, egg and cheese breakfast muffins, you would fry one dozen sausage rounds instead.
Allow the fried eggs and bacon to cool.
Meanwhile, thinly slice your favorite cheese with a cheese slicer (<-affiliate link). We use extra sharp cheddar.
Now it’s time for assembly.
Add cheese to the top half of the muffins.
Layer eggs and bacon on the bottom half of the muffins.
Flip the top over the bottoms.
Place each breakfast muffin inside a zippered sandwich bag. Squeeze out as much air as possible before closing.
Place the bags of breakfast muffins inside 1 gallon zippered freezer bags and freeze.
Reheat in the microwave for approximately 3 minutes at half power. You may have to adjust this depending on your microwave.
To reheat in a toaster oven… set temperature to 350ºF and bake for about 20 minutes.
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Robin (rsIslandCrafts)January 16, 2012 3:57 pm
I’ve made these and biscuit sandwiches before and they are a big hit. We also learned from Alton Brown that if you don’t have the rings you can use tuna cans instead. I try to alternate these and breakfast burritos in the freezer. That way the kids don’t get bored with the same food all the time. They even eat them for snacks.
supermomJanuary 17, 2012 8:31 am
I’m glad you mentioned the breakfast burritos. I have photos ready for a how-to post on those too. Just need to find the time to get them put together into a post.
RaeleneJanuary 15, 2012 9:24 pm
What a GREAT idea. This is going on my to do list.
Thanks for the great idea.
Sandra :)January 15, 2012 8:12 pm
It’s serendipity! I made these for supper a couple of nights ago to use up some “last bits and pieces” – the last few English muffins, the last of the sausage rounds, and some eggs (I discovered I had 8 eggs PLUS an entire carton of a dozen, oops!) – it would be GREAT to make these in advance and have them ready to pop in the microwave or toaster oven. Best of all, it never occurred to me to use bacon instead of sausage – Chris doesn’t like sausage so he leaves it off, but now I can make his with bacon! Thanks my friend!
LoisJanuary 15, 2012 7:04 pm
This looks amazing! Love the idea! Need to try this for my son. Thanks for sharing!
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