Do you hit that fast food drive through? Driving to work each day, I can admit that I end up at Starbucks getting my beloved turkey bacon and egg white sandwich. Add the coffee, and I have a nice Starbucks tab each month. Needless to say, working from home has been a money saver. These make ahead healthy breakfast sandwiches will save you the expense. In my opinion, they also taste better!
How to Make Healthy Breakfast Sandwiches Ahead
Now, before you run off like, “Krysten, I’ve tried those frozen breakfast sandwiches and the cheese sticks to the paper towel and the egg is always still frozen. I nearly broke my teeth eating the English muffin.”
I know and that’s why I created my own. I do not recommend you freeze these. Taking ANYTHING from a completely frozen state to piping hot is always recipe for shoe leather not actual food you’d like to eat.
You can prep these make ahead healthy breakfast sandwiches at the beginning of the week. So, you have breakfast all week long. They take about 20 minutes to prep 6 sandwiches.
Sandwiches will keep in the fridge for 5 days. This means you get through your week with a hot, protein rich breakfast every single work day. Sound good?
Breakfast Sandwich Options
There are a ton of healthy combos you can put together. While I added turkey bacon to these, turkey sausage would work. You could also do veggie egg whites.
If you look below in the recipe notes, I also give you tips for lowering the gluten and carbs as well as vegetarian options. Get creative with this.
If you use more eggs or a different protein just be aware of the reheating time. I recommend you start with 30 seconds in the microwave and then continue heating in 15 second intervals until the sandwich is warm.
**NUTRITION NOTE- Information will Vary Depending on what ingredients you use and how light your cheese is. The sandwich will reduce to 270 calories and 11 grams of fat by omitting the cheese.
Make Ahead Healthy Breakfast Sandwiches
- 12 slices Nitrate Free Turkey Bacon
- 6 Slices Reduced Fat Cheddar Cheese
- 6 English Muffins
- 7 large eggs
- Preheat oven to 375 degrees. Lay the turkey bacon on a sheet pan lined with parchment paper.
- Spray a 9x9 glass pan with cooking spray. Whisk up the eggs with 1/4 cup of milk, salt and pepper. Pour the eggs into the pan.
- Put the eggs and bacon into the oven and bake for about 15 minutes. You'll want to check these often because ovens and turkey bacon brands vary. You'll remove the turkey bacon when it's to your desired texture and remove the eggs when they are set and no longer jiggly.
- Split your English muffins and place on another sheet pan. Bake at 375 degrees for 5 minutes or until they start to toast. If you like a toastier English muffin, you can turn the broil on them to brown them up. Just be careful and watch them.
- Using a biscuit cutter that is about the size of your muffin cut 6 eggs out of your glass pan. If you run out of room in your pan to do perfect circles, you can piece the last sandwiches together as there will be a little left over.
- On the English muffin lay the egg, cheese, turkey bacon and then put the top on. Wrap the sandwich in a paper towel (this is important) and then foil. Continue until you've wrapped all the sandwiches.
- These can be stored in the fridge for 5 days. I really recommend reheating them from a fridge state. Do not attempt to freeze them. When you're ready to reheat your sandwich, leave the paper towel wrapped around it and put it in the microwave for 30 seconds. Flip it over ( leaving it in the paper towel) and cook another 20-25 seconds.
- The first time you reheat your sandwich , watch it, stop the microwave and check it. You want it heated through not steaming. This will create a chewy texture and ruin your eggs.
Make it Vegetarian- Put some veggies in your eggs and omit the turkey bacon.
Lower the Carbs- Purchase a high protein English muffin or bagel. You could also omit it entirely. Doing the bacon in the oven means you can batch cook it. Simply cut the egg into squares and store in containers to grab through the week.