Mini Breakfast Sandwiches Recipe

If your mornings are a whirlwind of activity, having a grab-and-go breakfast can be a lifesaver.
These Mini Breakfast Sandwiches are not only delicious but also super easy to make in batches.
Whether you’re running out the door or need something hearty to pair with your coffee, these sandwiches have you covered, even including vegetarian options.
Plus, they’re freezer-friendly, so you can enjoy a warm, homemade breakfast any day of the week with minimal effort.
Let’s dive in!
Ingredients
- 6 English muffins or mini bagels
- 6 large eggs
- 6 slices of cheese (cheddar, Swiss, or your favorite)
- Slices of turkey or chicken breast
- Turkey bacon or chicken sausage patties
- Grilled vegetables (like zucchini or eggplant) for a vegetarian option
- Plant-based sausage or patty for vegans
- Salt and pepper, to taste
- Optional: Butter, mayo, or avocado spread
Instructions
- Prepare the Eggs
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin or small baking dish. Crack one egg into each muffin cup or pour whisked eggs into the dish for a uniform bake.
- Sprinkle with salt and pepper. Bake for 12-15 minutes, or until the eggs are set.
- If using a baking dish, slice the eggs into squares after cooling.
- Toast the Muffins
- Lightly toast the English muffins or bagels in a toaster or oven.
- Cook the Meat
- If using turkey bacon, chicken sausage, or plant-based patties, cook them in a skillet until browned and heated through.
- Assemble the Sandwiches
- Spread butter, mayo, or avocado on one side of each muffin (optional).
- Layer with one egg, a slice of cheese, and your choice of protein or veggies.
- Top with the other half of the muffin.
- Wrap and Store
- If freezing, wrap each sandwich in foil or plastic wrap and place them in a freezer-safe bag or container.
- Reheating
- From frozen: Unwrap and microwave for 1-2 minutes or heat in a 350°F oven for 10-12 minutes.
- From refrigerated: Microwave for 30-60 seconds or heat in the oven for 5-7 minutes.

Topping Ideas
- Sliced tomato or cucumber for freshness
- A drizzle of hot sauce for spice
- Baby spinach or arugula for extra greens
Pro Tips for This Recipe
- Egg Shape Hack: Use a wide mason jar lid or cookie cutter on a skillet to get perfectly round eggs that fit the muffins.
- Prevent Sogginess: Pat cooked proteins like turkey bacon or veggies with a paper towel to remove excess moisture before assembling.
- Extra Flavor: Add a pinch of garlic powder or paprika to the eggs before baking for a flavor boost.
- Cheese Placement: Put cheese between the egg and muffin to help hold everything together during reheating.
Storage
- Refrigerator: Store assembled sandwiches in an airtight container for up to 3 days.
- Freezer: Wrap each sandwich tightly in plastic wrap or foil and place them in a freezer-safe bag. They’ll keep for up to 2 months.
- Thawing: Thaw frozen sandwiches in the fridge overnight before reheating, or heat directly from frozen.
Feel free to get creative with the ingredients—add your favorite veggies, swap in whole-grain muffins, or try different cheeses.
These sandwiches are the perfect blend of convenience and satisfaction. Enjoy your mornings, stress-free! 🥪☀️