Make-Ahead Breakfast Sandwiches

Updated Dec. 11, 2025

Prep & Cook Overview

• Total Time: About 1½ hours

• Prep Time: 5 minutes (hands-on)

• Cook Time: 1½ hours (mostly unattended)

Ingredients

Protein: 1 pound thick-cut bacon strips (lardons preferred)

Bread: 12 English muffins (split into tops/bottoms, halved)

Egg Base: 18 large eggs, ½ cup heavy cream, salt and black pepper (generous pinches)

Herbs & Spices: ½ ounce fresh chives (chopped)

Cheese: 12 slices sharp Cheddar cheese

Extras: Hot sauce or pepper jelly (optional, for finishing)

Detailed Instructions

Step 1: Cook the Bacon

Preheat oven to 425°F (218°C). Arrange bacon strips in a single layer in a 9×13-inch metal baking pan (non-stick recommended). Do not overlap; shingle strips if needed. Place on the bottom rack. Bake 15–30 minutes, stirring with tongs every 5–7 minutes, until deeply browned and rippled. Transfer to a paper towel-lined plate to drain. Reserve the pan and bacon fat.

Step 2: Toast the English Muffins

While bacon cooks, split English muffins into halves (cut-side up). Arrange on a sheet pan and bake at 425°F for 7–10 minutes until lightly golden and crisp. Set aside to cool slightly.

Step 3: Prepare the Egg Mixture

In a blender or food processor, crack eggs, add heavy cream, salt, and pepper. Blend on low speed just until combined (avoid overmixing).

Step 4: Bake the Egg Base

Reduce oven to 300°F (150°C). Swirl reserved bacon fat in the baking pan, leaving 2–3 tablespoons. Pour egg mixture, sprinkle chives, and bake 20–30 minutes until edges set and center is slightly wobbly. Cool completely before assembly.

Step 5: Assemble the Sandwiches

Run a spatula around the egg base; cut into 12 3-inch squares. Layer: bottom muffin → egg square → Cheddar slice → 2 bacon strips (fold to fit). Top with hot sauce/jelly if desired, then the top muffin half.

Step 6: Storage & Reheating

Cool Before Wrapping: Critical to prevent sogginess—wait until sandwiches are fully cool before wrapping.

Storage: Wrap tightly in heavy foil (press out air), refrigerate 3 days or freeze 1 month.

Reheat:

• Fresh: Oven 350°F for 10–15 minutes (cheese melts).

• Frozen: Oven 350°F 15–20 minutes or microwave 1–3 minutes (30-second intervals).

Pro Tips & Variations

• Bacon Flatting: When bacon curls, snip the edge with scissors to flatten (Sue’s trick).

• Muffin Hack: Fork apart muffins instead of slicing for "nooks and crannies" (Scotty B.).

• Substitutions: Swap bacon for sausage, use bagels/whole grain bread, or add scallions/peppers to eggs.

• Egg Flair: Add cajun spice, spinach, or hot sauce to the egg mixture (user adaptations).

• Dryness Fix: Microwave frozen sandwiches after spreading butter on the uncheese muffin half.

Testimonials:

• "Saved time for New Year’s brunch—subbed sausage, added cajun spice; everyone loved it!"

• "Never wrap warm sandwiches! Steam ruins texture."

• "Alternate with oatmeal for a balanced breakfast."

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