When mornings are rushed and everyone needs something filling and reliable, these Sausage, Egg & Cheese English Muffins are the kind of breakfast that truly saves the day. Designed specifically for meal prep, this recipe makes 12 hearty breakfast sandwiches at once using a simple oven-baked egg method that cuts down on time and cleanup.
If you already love prepping breakfast ahead—like French toast sticks, a classic French toast recipe, or even a cozy French toast casserole overnight—this recipe fits seamlessly into that same routine. It’s warm, satisfying, and easy to reheat on busy school mornings or workdays.
Instead of cooking eggs one at a time, the scrambled eggs are baked together in one pan, then sliced into even squares that fit perfectly on English muffins. Paired with Jimmy Dean Original sausage patties and melty cheese, these sandwiches reheat beautifully and feel just as comforting as freshly made breakfast sliders or homemade pancakes.
Tips, Substitutions & Equipment
Tips
- Slightly underbake the eggs so they stay soft after reheating.
- Toast the English muffins before assembling to prevent sogginess.
- Let all components cool completely before wrapping for storage.
- Cut sandwiches in half for younger kids, similar to how you might serve breakfast burritos for little hands.
Substitutions
- Cheese: Cheddar, American, Colby Jack, or Swiss.
- English muffins: Whole wheat, sourdough, or gluten-free.
- Egg add-ins: Finely chopped spinach or a small amount of shredded cheese.
- Sausage: Jimmy Dean Original sausage is recommended, but turkey sausage patties can be used if desired.
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Whisk
- Skillet
- Toaster or oven
- Sharp knife or bench scraper
Meal Prep – 12 Sausage, Egg & Cheese English Muffins Recipe
Servings: 12 sandwiches
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
Base
- 12 English muffins, split
- 12 slices cheese (cheddar or American recommended)
Baked Scrambled Eggs
- 12 large eggs
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: pinch of garlic powder or onion powder
Protein
- 1 Jimmy Dean Original sausage (preferred)
Instructions
Step 1: Bake the Scrambled Eggs
- Preheat the oven to 350°F (175°C).
- Generously grease a 9×13-inch baking dish.
- Crack all 12 eggs into a large bowl.
- Add milk, salt, pepper, and optional seasoning.
- Whisk until fully combined and slightly frothy.
- Pour the mixture evenly into the baking dish.
- Bake for 18–22 minutes, until set but still soft in the center.
- Let cool for 5–10 minutes, then cut into 12 equal squares.
Step 2: Cook the Sausage
- Heat a skillet over medium heat.
- Cook the sausage patties according to package directions.
- Flip occasionally for even browning.
- Transfer to a paper towel-lined plate to drain excess grease.
Step 3: Toast the English Muffins
- Split the English muffins.
- Toast lightly until just golden.
- Set aside.
Step 4: Assemble the Sandwiches
For each sandwich:
- Bottom half of English muffin
- One square of baked egg
- One sausage patty
- One slice of cheese
- Top half of English muffin
Optional: Warm assembled sandwiches in a 350°F oven for 3–5 minutes to lightly melt the cheese.
Storage & Meal Prep
Refrigerator
- Wrap sandwiches individually.
- Store for up to 4 days.
Freezer (Best Quality: 1 Month)
- Allow sandwiches to cool completely.
- Wrap each sandwich tightly in parchment paper or foil.
- Place wrapped sandwiches in a freezer-safe bag or container.
- Label with the date.
- Freeze for up to 1 month for best texture and flavor.
Reheating Instructions
- From the fridge:
Microwave 45–60 seconds. - From frozen:
- Microwave 90–120 seconds, flipping halfway
- Or bake at 350°F for 12–15 minutes until heated through
These Sausage, Egg & Cheese English Muffins are the ultimate make-ahead breakfast—easy, filling, and perfect for busy families. Baking the eggs saves time, the sausage adds familiar flavor kids love, and having 12 ready-to-go sandwiches makes mornings so much smoother.
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Meal Prep Sausage, Egg & Cheese English Muffins (12 Easy, Freezer-Friendly Breakfast Sandwiches)
Easy meal-prep English muffins made with Jimmy Dean Original sausage, oven-baked scrambled eggs, and melty cheese. Perfect make-ahead breakfast for busy mornings and freezer-friendly.
Ingredients
Base
Baked Scrambled Eggs
Protein
Instructions
Bake the Scrambled Eggs
- Preheat the oven to 350°F (175°C).
- Generously grease a 9×13-inch baking dish.
- Crack all 12 eggs into a large bowl.
- Add milk, salt, pepper, and optional seasoning.
- Whisk until fully combined and slightly frothy.
- Pour the mixture evenly into the baking dish.
- Bake for 18–22 minutes, until set but still soft in the center.
- Let cool for 5–10 minutes, then cut into 12 equal squares.
Cook the Sausage
- Heat a skillet over medium heat.
- Cook the sausage patties according to package directions.
- Flip occasionally for even browning.
- Transfer to a paper towel-lined plate to drain excess grease.
Toast the English Muffins
- Split the English muffins.
- Toast lightly until just golden.
- Set aside.
Assemble the Sandwiches
- For each sandwich:
- Bottom half of English muffin
- One square of baked egg
- One sausage patty
- One slice of cheese
- Top half of English muffin
- Optional: Warm assembled sandwiches in a 350°F oven for 3–5 minutes to lightly melt the cheese.
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Whisk
- Skillet
- Toaster or oven
- Sharp knife or bench scraper
Nutrition Facts
Nutrition Facts
Servings 12
Serving Size 1 sandwich
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 29g45%
- Saturated Fat 11.7g59%
- Cholesterol 190mg64%
- Sodium 800mg34%
- Potassium 290mg9%
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 5g
- Protein 23g46%
- Vitamin A 680 IU
- Calcium 270 mg
- Iron 3 mg
- Vitamin D 32 IU
- Vitamin E 0.6 IU
- Vitamin K 6 mcg
- Thiamin 0.3 mg
- Riboflavin 0.4 mg
- Niacin 4.2 mg
- Vitamin B6 0.25 mg
- Folate 85 mcg
- Vitamin B12 1.6 mcg
- Biotin 10 mcg
- Pantothenic Acid 1.3 mg
- Phosphorus 340 mg
- Iodine 28 mcg
- Magnesium 32 mg
- Zinc 2.5 mg
- Selenium 36 mcg
- Copper 0.15 mg
- Manganese 0.3 mg
- Chromium 6 mcg
- Molybdenum 14 mcg
- Chloride 780 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage & Meal Prep
Refrigerator
- Wrap sandwiches individually.
- Store for up to 4 days.
Freezer (Best Quality: 1 Month)
- Allow sandwiches to cool completely.
- Wrap each sandwich tightly in parchment paper or foil.
- Place wrapped sandwiches in a freezer-safe bag or container.
- Label with the date.
- Freeze for up to 1 month for best texture and flavor.
Reheating Instructions
- From the fridge:
Microwave 45–60 seconds. - From frozen:
- Microwave 90–120 seconds, flipping halfway
- Or bake at 350°F for 12–15 minutes until heated through
