Breakfast Sandwiches that will have everyone jumping out of bed – on your table in less than 30 minutes! Make ahead and freezer friendly!
These Breakfast Sandwiches are a cheesy, creamy, crispy, Mediterranean inspired mouthwatering mashup of eggs, Parmesan, mozzarella, bacon and standout sun-dried tomato aioli with optional guacamole and peppery arugula. They’re hearty, simple yet satisfying, full flavored, versatile, make ahead and freezer friendly. This recipe is perfect for on-the-go mornings but also scrumptious enough for special occasions (like Mother’s Day!). I’ve included all sorts of ways to customize your Breakfast Sandwiches for the ultimate tasty, convenient, grab and go breakfast!
Make ahead breakfasts are some of the best around! Take the stress out of the mornings with make ahead Blueberry French Toast Casserole, Tater Tot Breakfast Casserole, Breakfast Burritos, Eggs Benedict Casserole or Cinnamon Roll Casserole.
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how to make breakfast sandwiches video
WHY YOU’LL LOVE THIS BREAKFAST sandwich RECIPE
With one bite, these Breakfast Sandwiches will whisk your taste buds away to the Mediterranean. The eggs are scrambled with Parmesan and mozzarella to ultra soft, fluffy, cheesy perfection, the biscuits are slathered with tangy, spicy, herbaceous sun-dried tomato aioli (it makes the sandwiches!), the bacon is salty, savory and crispy and to top it off, you have the option to add creamy, tangy guacamole and fresh arugula. Each bite is a creamy, crunchy, full flavored dream.
Almost everything in the recipe can be swapped out for something else. Swap in ham, sausage, biscuits, croissants, muffins, fried eggs, etc. Nothing is off limits as long as you have a flavorful spread!
The sandwiches are protein-packed to start your day off right. These Breakfast Sandwiches are not only scrumptious, but a protein-packed meal to fuel you throughout the day; or at least until you gobble another one for dinner.
They’re delightfully quick and easy to make! You can easily prepare this recipe before school, work, or a road trip or to make and store for later. Just toast your biscuits or muffins, scramble the eggs, fry up your meats, or bake the bacon (or even easier, use pre-cooked bacon from Costco) and blend all the aioli ingredient together with the press of one button. Now there’s no need to stop for a fast-food breakfast sandwich and they taste 1000X better!
Make this recipe once and reap the rewards all week long! These Breakfast Sandwiches store beautifully in the refrigerator or freezer so they’re ideal for when don’t have time to make breakfast, need a satisfying on-the-go breakfast or for feeding a house of guests. Just grab one from the fridge or freezer and skip the drive-thru!
These Breakfast Sandwiches are portable hand-held heroes! They’re perfect for on-the-go whether you’re commuting to work, dropping the kids off at school or taking a day trip. Just wrap them in foil and you won’t go hungry!
What Ingredients Are in Breakfast Sandwiches?
Breakfast Sandwiches are endless adaptable, but they start with the classic trio of meat, eggs, and cheese on your choice of biscuits, muffins, croissants, or bagels. For eggs, choose from scrambled, soft boiled or sunny side up eggs; for meat, choose from bacon, Canadian bacon or sausage; for cheese, add sliced cheese or shredded cheese directly to the eggs.
At this point, call it a day or layer on add-ins like hash browns, tomatoes or arugula and then, to really gild the lily, slather on a spread such as sun-dried tomato aioli, guacamole, etc. for the absolute best Breakfast Sandwiches.
Let’s take a closer look at each option with variations below.
What bread is best for Breakfast Sandwiches?
This comes down to personal preference, no right or wrong answers here! You will want to take into consideration, however, whether or not you are making frozen Breakfast Sandwiches, because some bread options freeze better than others.
Biscuits: You can use any type of frozen or fresh biscuits. I’ve used Pillsbury biscuits in this recipe because they are my husband’s favorite. They are tender, buttery and sturdy all at the same time. They are also great for freezing.
English Muffins: They’re crispy, slightly chewy, light, yet hearty and great for freezing.
Croissants: Flaky, buttery, crispy and light. They are not the best choice for freezing.
Bagels: Hearty yet tender bagels are a great sturdy option for fresh or frozen Breakfast Sandwiches. Choose your favorite such as onion bagels, everything bagel, Asiago cheese bagel, etc.
Rolls: Pick up any rolls from the bakery section of your grocery store such as ciabatta rolls, sourdough buns, Kaiser rolls, potato rolls, pretzel rolls, etc.
What eggs for Breakfast Sandwiches?
I am a huge fan of these soft, fluffy, cheesy scrambled eggs piled on the buttery biscuits but you can also use fried eggs or over easy eggs.
What sets the scrambled eggs apart is the eggs are whisked with milk to make them extra fluffy and then mozzarella cheese is added the last few minutes of cooking so the eggs stay extra soft. And bonus, the cheese melts and becomes one with the eggs so you don’t have to bake the assembled sandwiches!
What meat for Breakfast Sandwiches?
Breakfast Sandwiches are delicious with bacon, sausage or Canadian bacon/ham. For this recipe, I’m partial to bacon, but feel feel to pick your fav! You can use all of one type of meat, layer different types of meat or make sandwiches with different types of meats all in one batch (for example, make 3 sandwiches with bacon, 2 with sausage, 2 with ham and 1 with ham and bacon).
Bacon: Turkey bacon, regular bacon, thin or thick cut bacon will all work for this recipe, with thick cut pork bacon imparting the most crispy, salty, savory goodness. You can choose any flavor you like such as hickory or I like Applewood-smoked bacon for a slightly sweet, smoky flavor. The pre-cooked bacon from Costco is also a great option for convenience and cooks up in the microwave in less than a minute! You can find it in the refrigerated section next to the raw bacon.
Sausage: Juicy and slightly spicy, breakfast sausage is a great option that comes in both pork and turkey and freezes without losing its juicy texture.
Canadian bacon: This succulent and meaty type of bacon comes in round slices, perfect for fitting Breakfast Sandwiches! It’s sometimes known as “back bacon” or “peameal bacon” but it’s actually much leaner than regular bacon and is smoked for a flavor closer to ham. Canadian bacon is a great option for frozen Breakfast Sandwiches. It’s what you’ll want to use if going for an Egg McMuffin copycat.
Vegetarian: Choose from several plant-based options for sausage patties or bacon.
the secret to the best breakfast sandwiches
The secret to the best Breakfast Sandwiches is a flavorful spread! It elevates your sandwiches from ordinary to extraordinary by marrying all the ingredients together with its creaminess and flavor. For ordinary, go as simple as butter, mayonnaise, mustard, etc., For extraordinary, go with an explosively flavorful spread like sun-dried tomato aioli, chipotle sauce, pesto, ranch, etc.
For a simple way to elevate your spread, mix any seasonings, hot sauce, mustard, pesto, etc. into mayonnaise.
Here are a few options:
Sun-dried tomato aioli: This is the spread I use and recommend for this recipe because it’s a tangy, zesty, herbaceous flavor bomb that takes minutes to make. It’s made by pulsing mayonnaise, sun-dried tomatoes, garlic, lemon juice, dried basil, dried oregano, paprika and red pepper flakes in the food processor.
Guacamole: I’ve paired the Sun-Dried Tomato Aioli on the bottom bun and creamy, tangy, salty and fresh guacamole on the top bun for more dynamic layers of yum. You can make your own guacamole from scratch, use store-bought found in the deli section, or shortcut homemade by mashing avocados with lime juice, garlic powder, onion powder, salt and pepper.
Chipotle Sauce: If you love heat, this sauce/spread is explosively flavorful, creamy, spicy, smoky, and zesty. It’s made in 5 minutes by pulsing chipotle peppers in adobo, cilantro, garlic, lime juice, ground cumin, smoked paprika, sour cream and mayonnaise (or sub-Greek yogurt) in the food processor. When using this sauce as a spread, consider, using ¾ cup sour cream and ½ cup mayonnaise.
Roasted Red Pepper Sauce: This sauce/spread boasts fresh bright, sweet, smoky roasted red pepper richness, bolstered with aromatic garlic, oregano, basil, thyme, onion and red pepper flakes. It’s simple, divine, quick and easy, freezer friendly and pantry friendly – just throw the ingredients into a blender and you’re done!
Bacon jam: Store-bought bacon onion jam is a sweet, caramelized jam with a hint of maple syrup.
Pesto Aioli: Mix pesto with some mayonnaise to create an herbaceous nutty spread.
Sriracha Aioli: Mix mayonnaise with some of your favorite hot sauce.
Cajun Aioli: Spice up your mayonnaise by mixing it with Cajun seasoning.
Ranch Aioli: Add ranch seasoning to mayonnaise to taste.
Mustard Aioli: Add mustard and a splash of hot sauce or cayenne to mayonnaise.
Honey Mustard or Maple Mustard Aioli: Add mustard and a splash of hot sauce or cayenne to mayonnaise along with a drizzle of honey or maple syrup.
how to make Breakfast sandwiches
This Breakfast Sandwich recipe is easy to make in just 4 steps! Let’s take a closer look with step by step photos or you can watch the HOW TO MAKE VIDEO in the recipe card (full recipe measurements in the recipe card at the bottom of the post).
- Step 1: Toast bread. For biscuits, line raw biscuits on an ungreased baking sheet 2 inches apart. Bake for 15 minutes or until golden. If using croissants, bagels or English muffins, toast cut side down on a baking sheet for a few minutes at 350 degrees F. You can also do this in the toaster if your croissants fit in there.
- Step 2: Make Sun-Dried Tomato Aioli. This aioli really shouldn’t be skipped because it’s the epitome of low effort, high reward and elevates the sandwiches to restaurant quality. To make, process all of the ingredients in a food processor, scraping the sides of the bowl down as needed until blended. See, how easy was that?!
- Step 3: Make Cheesy Scrambled Eggs. Whisk the eggs, milk, salt and pepper together in a medium bowl. Grease a nonstick skillet with softened butter or oil and heat over medium-low heat. Add egg mixture and cook, while gently stirring. When the eggs are almost close to set, stir in the cheese, and cook just until set – don’t overcook!
- Step 4: Assemble. Top the bottom buns with a Sun-Dried Tomato Aioli, cooked bacon, scrambled eggs and arugula. Spread the guacamole on the top buns. Top the sandwiches and dig in!
possible variations
Just like burgers, you can pile Breakfast Sandwiches with all sorts of add-ins. However, if you are making FROZEN Breakfast Sandwiches, stick with the classic trio of meat, cheese and eggs because fresh ingredients do not freeze well.
- Avocado slices: Swap the guacamole for thinly sliced avocado slices.
- Hash brown patties: These bake up crispy and buttery in the skillet, oven or super easy in the toaster! They are the easiest hash brown option and are freezer friendly.
- Hash browns: Cook frozen hash browns according to package directions, seasoning with salt and pepper or go all out from scratch.
- Vegetables: Add veggies such as bell peppers, sweet corn, mushrooms, zucchini, asparagus, spinach etc. the last few minutes of cooking to the scrambled eggs. You can also sauté spinach separately.
- Tomatoes. Add a slice of tomato to the sandwiches.
- Cheese: I’ve gone with mozzarella to deliver truly cheesy eggs while still letting the sun-dried tomato aioli shine. If you want to mix up the flavor profile, swap it with Gouda, Pepper Jack, Monterey, cheddar, etc.
- Pesto: Add pesto to the scrambled eggs or instead of the guacamole.
- Roasted red peppers: Add a layer of roasted red peppers for a sweet and smoky layer.
- Salsa: Drizzle the sandwiches with your favorite salsa or salsa verde or add salsa directly to the eggs.
- Jalapeños or hot sauce: Sliced jalapeños, pickled or I particularly love these sweet and spicy pickled jalapeños from Trader Joes for a layer of heat. It’s amazing how a little heat can highlight the rest of the flavors!
- Pickle onions: These are tangy, punchy fantastic and so easy to make at home. Use my super simple pickled red onions recipe and they’ll be ready in 30 minutes.
- Gluten free: Use your favorite gluten free muffins or rolls.
- Healthier Breakfast Sandwiches: Use whole grain bread, egg whites only (you’ll need a few more), skip the cheese, swap the mayonnaise for Vegainase, swap the meat for turkey bacon, turkey sausage or plant-based sausage.
expert tips
Please toast the croissants or muffins! You need a crispy barrier against all the filling otherwise the Breakfast Sandwiches can become soggy quickly.
Use a spread! You don’t have to use the Sun-Dried Tomato Aioli (although highly recommend), but please use something creamy whether butter, mayonnaise, pesto/pesto aioli, yogurt, bacon jam, etc. (see suggestions above). Otherwise, it’s like making a sandwich without any mayo – it will be dry and disappointing.
Cook eggs low and slow. We’re going for super creamy, gently cooked, soft scrambled eggs. These can only be achieved by being patient and cooking low and slow.
Don’t overcook the eggs. Add the cheese to the eggs when they’re almost close to set, then continue to cook just until the cheese melts. The eggs will continue to firm up a little once removed from the pan.
Cook bacon low and slow: This gives the bacon time to render and become crispy. To cook bacon in the skillet, lay bacon strips on a COLD pan – it is okay if the bacon is touching – it will shrink as it cooks – then increase heat to medium low. When the bacon starts to curl, loosen it with tongs and flip. Continue to flip periodically so it browns evenly. Cook bacon until crispy, keeping in mind it will cook a little off heat. Using tongs, transfer bacon to a paper towel lined plate. Repeat with the second batch of bacon.
To cook bacon in the oven: Line a rimmed baking sheet with foil then line bacon down the center. Fold up the foil around the bacon so the grease won’t slide away. Bake at 400 degrees for about 20 minutes or until crispy; for thick cut bacon, bake it closer to 30 minutes or until crispy.
Can I make these breakfast sandwiches on a griddle! Absolutely! If you have a large griddle, save time by multitasking – fry the meat, eggs, and toast the buns all at once.
How do I keep breakfast sandwiches warm on the go? If you’ve just made the sandwiches or are reheated, them, keep them warm by wrapping in foil and placing in an insulated bag if you have one.
How to store
These Breakfast Sandwiches should be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months. I find they’re best if warmed from the refrigerator instead of the freezer, so make a batch and enjoy them for the next few days!
You may want to skip the guacamole if storing because it will discolor in the refrigerator; this doesn’t mean it has gone bad, but that it has oxidized/changed color by mixing with oxygen. Instead, store the guacamole separate in an airtight container with plastic wrap pressed tightly against its surface, then add to individual sandwiches just before serving.
How to reheat
Microwave: Unwrap the sandwiches and re-wrap in a paper towel to help prevent it from drying out. Microwave for 45 seconds, then at 10 second intervals as needed until heated through. Don’t overcook or the eggs will become rubbery.
Oven: Unwrap sandwiches and re-wrap in foil. Bake at 350 degrees for 10-15 minutes or until heated through.
How to make frozen breakfast sandwiches
Don’t use croissants: Stick to biscuits, bagels or English muffins if freezing for the best texture.
Don’t add fresh ingredients: Skip the guacamole, arugula and any other fresh ingredients if making the sandwiches ahead to refrigerate or freeze. Instead, add these ingredients just before eating. You can still add the sun-dried tomato aioli.
Tightly wrap the sandwiches: Assemble the sandwiches per recipe instructions (skipping fresh ingredients). Flash freeze by placing the sandwiches on a baking sheet and freezing until solid, 1-2 hours. Individually wrap each sandwich tightly in plastic and place in a freezer size bag.
Label and freeze: Freeze the sandwiches for up to 3 months.
How to reheat frozen breakfast sandwiches
It’s best to thaw frozen Breakfast Sandwiches overnight in the refrigerator and then reheat per above methods to avoid dried-out bread or eggs. If you forget, however, they will still be tasty cooked from frozen:
Microwave: Unwrap the sandwiches and rewrap in a paper towel. Microwave using the DEFROST setting for 1 minute 30 seconds or until thawed. Next, microwave for 30 seconds to 1 minute on normal high power until warmed through.
Oven: Unwrap the sandwiches and re-wrap in foil. Bake at 350 degrees F in the oven or toaster oven for 30-35 minutes or until heated through.
Looking for more savory breakfast recipes?
Tater Tot Breakfast Casserole
Breakfast Burritos
Eggs Benedict Casserole
Quiche Lorraine
Ham and Cheese Quiche
Breakfast Quesadillas
Frittata
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Ingredients
Sandwiches
- 1 16 oz. pkg. (8 count) Pillsbury Grand Buttermilk Biscuits (or 8 croissants, bagels or English muffins, split)
- 8 slices cooked bacon, halved
- 1 recipe guacamole or store-bought (optional if not making ahead)
- 2 cups baby arugula or spinach (optional if not making ahead)
SCRAMBLED EGGS
- 8 eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2-3 tablespoons freshly grated Parmesan cheese
- 1 cup freshly shredded mozzarella cheese
- softened butter for greasing the pan
Sun-dried Tomato Aioli
- 1/2 cup mayonnaise
- 1/3 cup sun-dried tomatoes packed in oil
- 2 cloves garlic, peeled
- 1 tablespoon lemon juice
- 1/2 tsp EACH dried basil, dried oregano, paprika
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- pinch-1/8 teaspoon red pepper flakes or more to taste
Instructions
- For biscuits: Line raw biscuits on an ungreased baking sheet 2 inches apart. Bake for 15 minutes or until golden. When the biscuits are cool enough to handle, slice them in half through the equator. Meanwhile, make the Sun-dried Tomato Aioli and eggs (below).
- If using croissants, bagels or English muffins: Toast cut side down on a baking sheet for a few minutes at 350 degrees F. You can also do this in the toaster if your croissants fit in there. Meanwhile, make the Sun-dried Tomato Aioli and eggs (below).
- Aioli: Process all of the ingredients in a food processor, scraping the sides of the bowl down as needed until blended.
- Eggs: Whisk the eggs, milk, salt and pepper together in a medium bowl. Grease a nonstick skillet with softened butter over medium-low heat. Add egg mixture and cook, while gently stirring. When the eggs are close to set, stir in the Parmesan followed by the mozzarella and cook just until the cheese is melted and the eggs set – don’t overcook!
- Assemble: Top the bottom buns with a Sun- Dried Tomato Aioli, cooked bacon, scrambled eggs and arugula. Spread the guacamole on the top buns. Top the sandwiches and dig in!
Video
Notes
- Variations: See post for all sorts of variations such as adding hash browns, fried eggs, jalapenos, tomatoes, etc.
- Shortcut guacamole: You can make your own guacamole from scratch, use store-bought found in the deli section, or shortcut homemade by mashing avocados with lime juice, garlic powder, onion powder, salt and pepper.
- Shortcut bacon: The pre-cooked bacon from Costco is a great option for convenience and cooks up in the microwave in less than a minute! You can find it in the refrigerated section next to the raw bacon.
- To cook bacon in the skillet: Lay bacon strips on a COLD pan – it is okay if the bacon is touching – it will shrink as it cooks – then increase heat to medium low. When the bacon starts to curl, loosen it with tongs and flip. Continue to flip periodically so it browns evenly. Cook bacon until crispy, keeping in mind it will cook a little off heat. Using tongs, transfer bacon to a paper towel lined plate. Repeat with the second batch of bacon.
- To cook bacon in the oven: Line a rimmed baking sheet with foil then line bacon down the center. Fold up the foil around the bacon so the grease won’t slide away. Bake at 400 degrees for about 20 minutes or until crispy; for thick cut bacon, bake it closer to 30 minutes or until crispy.
How to store
These Breakfast Sandwiches should be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months. I find they’re best if warmed from the refrigerator instead of the freezer, so make a batch and enjoy them for the next few days! You may want to skip the guacamole if storing because it will discolor in the refrigerator; this doesn’t mean it has gone bad, but that it has oxidized/changed color by mixing with oxygen. Instead, store the guacamole separate in an airtight container with plastic wrap pressed tightly against its surface, then add to individual sandwiches just before serving.How to reheat
- Microwave: Unwrap the sandwiches and re-wrap in a paper towel to help prevent it from drying out. Microwave for 45 seconds, then at 10 second intervals as needed until heated through. Don’t overcook or the eggs will become rubbery.
- Oven: Unwrap sandwiches and re-wrap in foil. Bake at 350 degrees for 10-15 minutes or until heated through.
Tips for freezing
- Don’t use croissants: Stick to biscuits, bagels or English muffins if freezing for the best texture.
- Don’t add fresh ingredients: Skip the guacamole, arugula and any other fresh ingredients if making the sandwiches ahead to refrigerate or freeze. Instead, add these ingredients just before eating. You can still add the sun-dried tomato aioli.
- Tightly wrap the sandwiches: Assemble the sandwiches per recipe instructions (skipping fresh ingredients). Flash freeze by placing the sandwiches on a baking sheet and freezing until solid, 1-2 hours. Individually wrap each sandwich tightly in plastic and place in a freezer size bag.
- Label and freeze: Freeze the sandwiches for up to 3 months.
How to reheat frozen breakfast sandwiches
- Microwave: Unwrap the sandwiches and rewrap in a paper towel. Microwave using the DEFROST setting for 1 minute 30 seconds or until thawed. Next, microwave for 30 seconds to 1 minute on normal high power until warmed through.
- Oven: Unwrap the sandwiches and re-wrap in foil. Bake at 350 degrees F in the oven or toaster oven for 30-35 minutes or until heated through.
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Charlene says
Thank you! I made these for a quick dinner for my kids last night and my son said “I never thought I would eat something this delicious!” All of your recipes rock!
Jen says
That is so awesome, thanks for the ultimate compliment! Your kids have a great palate!
Kezhia says
My friends loved the aioli sauce!
Jen says
I’m so happy to hear that!