Portable breakfast sandwiches that you can make ahead and freeze to reheat whenever. Save a ton of money by making them yourself.
If you love the convenience of a quick, easy breakfast but don’t love the price, these ham, egg, and cheese sandwiches are just what you need.
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I love how convenient frozen breakfast sandwiches are, but have you priced these things lately?! They’re crazy expensive!
Make these ahead and freeze them to save a ton of money.
And guess what? These taste much better. Win-win!
Just five ingredients, that”s all it takes.
Start by spraying 6 custard cups or ramekins with some cooking spray. Choose something with a wide, flat bottom so that the egg fits nicely on the english muffin.
Then break an egg into each cup, break the yolk, and give it a little stir.
Set the custard cups on a sheet pan and pop it in the oven for around 15 minutes just until set. Keep in mind that they will continue to cook as they cool.
While the eggs are baking, split the english muffins and spread both sides with butter. Then fold your ham in half or quarters and put a slice on a muffin half.
Then top with an egg…
…and a slice of cheese. I’m using colby jack because it melts so nicely. Use whatever kind of cheese you like.
Pop the top on and wrap in plastic wrap.
You can store them in a freezer bag for up to 2 months but, trust me, they won’t last that long!
As you can see there are only 5 here. That’s because my daughter came home while I was making these breakfast sandwiches and snagged one.
To reheat: unwrap your sandwich and place it on a microwave-safe plate. Heat on 50% power for 2 minutes, flip and heat on the other side for 1-2 more minutes at full power. Let stand 1 minute.
Since microwaves vary so much, you may have to play with the time to work with your microwave.
Resources (affiliate links):
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