Make Ahead Freezer Breakfast Sandwiches with Ingredients from Costco

Ingredients

• 12 pieces English Muffins (split in half for each sandwich)
• 12 links Turkey Sausage Links (fully cooked, thaw before slicing lengthwise)
• 12 large Eggs (room temperature, beaten)
• 2 tablespoons Milk (adds fluffiness to the egg mixture)
• 1/2 teaspoon Garlic Salt (season the egg mixture)
• 6 slices Cheddar Cheese (half of the sandwiches use cheddar)
• 6 slices Colby Jack Cheese (half of the sandwiches use colby jack)
• 1 spray Nonstick Cooking Spray (to grease the sheet pan)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the other ingredients.

   Time: PT3M

   Temperature: 350°F

2. Prepare Egg Mixture

   Spray the sheet pan with nonstick cooking spray. In a mixing bowl, crack 12 eggs, add 2 Tbsp milk, ½ tsp garlic salt, and whisk until fully combined and slightly frothy.

   Time: PT4M

3. Bake Egg Sheet

   Pour the whisked eggs into the prepared sheet pan, spreading evenly. Place the pan in the oven and bake for 12‑15 minutes, until the egg is set but not browned.

   Time: PT15M

   Temperature: 350°F

4. Slice Muffins & Thaw Sausage

   While the eggs bake, split the English muffins in half horizontally and set aside. Remove the frozen turkey sausage links from the freezer and let them thaw at room temperature or in the microwave for a minute.

   Time: PT4M

5. Slice Sausage Lengthwise

   Using a knife, cut each sausage link lengthwise into two halves so they fit nicely on the sandwich.

   Time: PT2M

6. Cut Egg Sheet into Patties

   When the egg sheet is done, remove it from the oven and let it cool for a minute. Cut the sheet into 12 equal rectangular patties that will match the size of the English muffin halves.

   Time: PT3M

7. Assemble Sandwiches

   On the bottom half of each English muffin, place an egg patty, then a slice of cheese (alternating cheddar and colby jack), and finally a sausage half. Top with the muffin crown.

   Time: PT6M

8. Wrap for Freezing

   Wrap each assembled sandwich individually in a paper towel, then place the wrapped sandwich into a piece of plastic wrap (Saran Wrap) to seal. Lay them flat in a freezer‑safe container or bag.

   Time: PT5M

9. Clean Up

   Wash all used utensils, bowls, and the sheet pan. Wipe down countertops.

   Time: PT5M

Nutrition Facts

Calories

310

Protein

15 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of English Muffins: Gluten‑free English muffins, Bagels (halved), Whole‑grain sandwich rolls
• Instead of Turkey Sausage Links: Chicken sausage links, Fully cooked pork sausage links, Vegetarian sausage links
• Instead of Eggs: Egg substitute (e.g., JUST Egg), Whisked tofu for a vegan version
• Instead of Milk: Almond milk, Soy milk, Water (less creamy)
• Instead of Garlic Salt: Regular salt + garlic powder, Seasoned salt
• Instead of Cheddar Cheese: American cheese, Swiss cheese, Vegan cheddar slices
• Instead of Colby Jack Cheese: Monterey Jack, Mild cheddar, Vegan cheese slices
• Instead of Nonstick Cooking Spray: Olive oil (brush lightly), Butter (thinly spread)

Equipment Needed

• Sheet Pan
• Oven
• Mixing Bowl
• Whisk
• Spray Bottle
• Knife
• Cutting Board
• Measuring Spoons
• Tongs (optional)
• Plate (optional)
• Paper Towels (optional)
• Plastic Wrap (Saran Wrap) (optional)

Critical Steps — Do Not Skip

• Whisk the eggs with milk and garlic salt until fully combined.
• Bake the egg sheet just until set; avoid over‑browning.
• Cut the baked egg sheet into uniform patties.
• Wrap each sandwich in paper towel before plastic wrap to prevent freezer burn.

Chef Tips from the Video

• Use a light spray of nonstick cooking spray; too much can make the egg sheet greasy.
• For extra flavor, sprinkle a pinch of smoked paprika on the egg mixture before baking.
• If you prefer a crispier muffin, toast the English muffin halves briefly before assembling.

Troubleshooting

Storage

Refrigerator: Can be kept refrigerated for up to 3 days, but best when frozen.

Freezer: Store wrapped sandwiches in a freezer‑safe bag for up to 3 months.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• Freeze the sandwiches individually; they reheat in 30‑45 seconds in the microwave.
• If reheating in a toaster oven, unwrap the paper towel and bake at 350°F for 5‑7 minutes.
• Label each batch with the date for easy inventory.

Frequently Asked Questions