Chicken and Egg Freezer Breakfast Sandwiches.

Freezer-friendly breakfast sandwiches might just be my favorite way to make busy mornings easier. Homemade chicken patties and baked eggs reheat beautifully—and actually keep you full until lunchtime. I always keep a batch tucked away in the freezer.

I’ve never been someone who switches up breakfast too often. Growing up, it was frozen waffles toasted with lots of butter (love), sesame bagels with cream cheese from Einstein’s, or on the weekends, my dad’s cinnamon toast. Sometimes he’d make chocolate chip pancakes too.

We never really did things like Pop-Tarts, and eggs weren’t part of breakfast—it was always more carb and butter heavy. And to be honest, I didn’t hate it.

But I don’t think I ever had an egg and sausage breakfast sandwich until I started making my own. I often saw people ordering them at brunch or grabbing them from the freezer section.

I was curious why everyone loved them. I mean, I love the idea of a freezer-friendly breakfast packed with protein, but do they really taste good?

A few months ago, I finally decided to try making my own. Since January, I’ve been making these regularly, stocking the freezer for easy, grab-and-go breakfasts (and even lunches).

I think I’ve really perfected the recipe—the flavors, the prep, all of it. And now that we’re heading into summer, it feels like the perfect time to share these. Less time cooking in the kitchen is always a win when the weather gets warm.

These are the details

The Ingredient List

• eggs
• salted butter
• whole milk
• spinach

Chicken Patties

• ground chicken
• poblano or bell peppers
• smoked paprika
• chili powder
• onion powder
• garlic powder

For Serving

• salted butter
• english muffins
• cheddar or pepper jack cheese

Tools Needed

I use a Pyrex pan to bake the eggs and a skillet for the patties. If you have a toaster (I just got this cute Smeg and love it!), it’s a great way to toast the English muffins. Other than that, you just need the basics: a sheet pan, a good chef’s knife, and a cutting board.

Oh, and a round cookie cutter for the eggs. But you can also just cut the eggs into squares—that works perfectly fine too!

These are the Steps

Step 1: The prep

Start by preheating your oven and prepping your baking dish. I like to give mine a really good buttering so nothing sticks and the eggs get those slightly golden edges.

Step 2: Make the eggs

For the eggs, whisk everything together in a bowl until smooth. I always add a good pinch of salt and pepper here—don’t skip it, it makes a difference. Stir in the spinach, then pour everything into your baking dish. Bake just until the eggs are set—you don’t want to overcook them since they’ll be reheated later. Let them cool slightly, then cut into rounds. If you don’t have a cutter, use the rim of a glass. Or just go with squares—it’s easier and tastes the same.

Step 3: Make the patties

While the eggs are baking, mix up your chicken patties. Add everything to a bowl and use your hands to bring it together. It’s a little messy, but it’s the best way to evenly mix the spices. Divide the mixture and shape into patties—nothing fancy, just keep them about the same size so they cook evenly.

Step 4: Cook the patties

Cook the patties in a skillet until nicely browned and cooked through. I like to leave them undisturbed for a bit so you get that golden crust before flipping. Work in batches if needed, then transfer to a plate.

Step 5: Assemble

Now for the fun part—assembly. Lightly butter the English muffins (this is key for flavor). Layer on an egg round, then a chicken patty, and top with cheese. Finish with the top half of the muffin.

Step 6: Freeze

Once they’re assembled, wrap them up so they’re ready to grab and go. I always stash a few in the fridge for the next couple of days and freeze the rest. They reheat so well and have seriously saved me on busy mornings—or even quick lunches when I don’t feel like cooking.

A couple of things worth mentioning

Don’t toss the egg scraps after cutting out the rounds—save them for breakfast tacos or just snack on them while you meal prep. If the eggs finish baking before the chicken patties are ready, simply cover the baking dish with foil and wait to cut the rounds until everything is ready to assemble. A little flexibility goes a long way with meal prep, and these sandwiches are meant to make your week easier.

If you have time, letting them thaw before reheating gives you the best texture. But if not, straight from the freezer works just fine.

Reheating

For best results, warm in the oven at 350°F until heated through. For a quicker option, microwave for 1–2 minutes, then finish in a skillet or toaster oven to crisp up the muffin.

Looking for other breakfast sandwiches? Here are some favorites:

Dad’s Easy Cheesy Eggs

Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa

Breakfast Grilled Cheese with Soft Scrambled Eggs and Pesto

Lastly, if you make these Chicken And Egg Freezer Breakfast Sandwiches, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!