Sausage English Muffin Breakfast Sandwiches

There is something so helpful about opening the refrigerator or freezer on a busy morning and already having breakfast waiting for you. These sausage English muffin breakfast sandwiches are one of my favorite breakfasts to prep ahead because they're hearty, easy to reheat, and made with simple ingredients my family actually enjoys.

Each sandwich has a toasted English muffin layered with a homemade sausage patty, egg, and melty cheese. You can enjoy them right away, refrigerate a batch for the week, or freeze them individually for mornings when cooking breakfast simply isn't happening.

They're especially useful during busy seasons of life when having something homemade already prepared makes the morning feel just a little easier.

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Why You'll Love These Make-Ahead Breakfast Sandwiches

I love a breakfast recipe that makes the rest of the week easier, and these sandwiches are exactly that. I can make several at once, wrap them individually, and have breakfast ready whenever we need it.

They're also easy to customize. Change the cheese, swap the sausage, add vegetables, or season the eggs differently depending on what your family likes.

A few reasons I keep coming back to them:

• Easy to make ahead for busy mornings

• Freezer-friendly

• Filling enough to actually keep you satisfied

• Made with simple ingredients

• Easy to customize for everyone in the family

• Reheat well in either the microwave or oven

What You Need to Make Sausage English Muffin Breakfast Sandwiches

One of the best things about this recipe is how simple the ingredient list is.

I make the sausage patties myself using ground pork sausage from our local meat locker. You can absolutely use prepared sausage patties if that's what works for you, but making my own lets me know exactly what I'm using and gives these such good flavor.

You'll also need English muffins, eggs, and cheese. I usually use American or cheddar because both melt beautifully.

For the eggs, my favorite little shortcut is actually my mini waffle maker. I pour the liquid eggs directly into it and get perfectly portioned eggs that fit right onto the English muffins. It's easy, there's very little cleanup, and it makes assembling several sandwiches at once so simple.

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How to Make Breakfast Sandwiches for Meal Prep

Start by dividing one pound of ground pork sausage into four equal portions and forming each into a patty. Remember that the sausage will shrink slightly as it cooks, so I like to make the patties a little wider than the English muffins.

Cook the patties in a skillet over medium heat until they're nicely browned and completely cooked through.

While the sausage cooks, split and toast your English muffins and prepare the eggs. I use about ½ cup of liquid eggs per sandwich in my mini waffle maker, but you can also scramble or fry individual eggs if you prefer.

Then it's just a matter of assembling everything: English muffin, cheese, hot sausage patty, egg, and the top half of the muffin.

How to Store Breakfast Sandwiches for the Week

If you're meal prepping these for the refrigerator, the most important thing is allowing the ingredients to cool before wrapping the sandwiches.

Wrapping hot sandwiches immediately can trap steam, which can make your English muffins soggy.

Once cooled, wrap each sandwich individually in parchment paper or foil and place them in an airtight container. Store them in the refrigerator and reheat as needed throughout the week.

I love having them already individually wrapped because there's nothing to portion out in the morning. Just grab one, warm it up, and breakfast is done.

How to Freeze Sausage Breakfast Sandwiches

These are also wonderful freezer breakfast sandwiches.

Allow everything to cool completely, assemble the sandwiches, and wrap each one individually. Place the wrapped sandwiches together in a freezer-safe container or bag and label it with the date.

For best texture and flavor, I like to use frozen breakfast sandwiches within about a month.

This is also one of the recipes I made while stocking our freezer before having a baby. Having hearty breakfasts already made was one less thing to think about during those early days.

How to Reheat a Breakfast Sandwich

You can reheat these in either the microwave or oven depending on how much time you have.

The microwave is obviously the fastest option for busy mornings. If the sandwich is frozen, thawing it overnight in the refrigerator first will help it reheat more evenly.

My husband prefers them reheated in the oven because the English muffin gets crispier. If you have a few extra minutes, the oven or toaster oven definitely gives you more of that freshly made texture.

Easy Breakfast Sandwich Variations

Once you have the basic method down, these are incredibly easy to change.

Try pepper jack with jalapeños for something spicy, swap pork sausage for turkey sausage, or add spinach, peppers, or sautéed onions.

You can also change the egg preparation. Scrambled, fried, or waffle-maker eggs all work.

For the cheese, cheddar and American are our easy classics, but Swiss, pepper jack, mozzarella, or another good melting cheese can completely change the flavor.

That's one reason this is such a useful meal-prep recipe—you can make several variations in the same batch instead of eating the exact same sandwich every morning.

What to Serve with Sausage English Muffin Sandwiches

These sandwiches are filling enough to enjoy on their own, but I especially like serving them with something fresh on the side.

Fresh berries or sliced fruit are easy for weekday mornings. For a bigger weekend breakfast, serve them alongside breakfast potatoes or another breakfast favorite.

And, of course, coffee.

More Easy Breakfast Recipes

If you're prepping breakfasts for the week, here are a few more recipes to try next:

• Freezer Meal Prep Breakfast Burritos

• Chorizo, Egg & Potato Breakfast Bowls

• Butternut Squash Breakfast Hash with Apples, Bacon & Eggs

• Blueberry Pie Overnight Oats

• Peach Cobbler Overnight Oats

I would link each of those directly to its post here. This is a much tighter internal-link section than a giant list of unrelated breakfast recipes.

Sausage English Muffin Breakfast Sandwiches

These easy sausage English muffin breakfast sandwiches are made with homemade sausage patties, eggs, and melty cheese. Make them ahead for an easy breakfast during the week or freeze them individually for busy mornings.

Ingredients

• 4 English muffins, split and toasted

• 1 lb ground pork breakfast sausage

• 2 cups liquid eggs

• 4 slices American or cheddar cheese

• Salt and pepper or preferred seasoning, optional

Instructions

1. Make the sausage patties. Divide the ground pork sausage into four equal portions and shape each into a round patty slightly wider than an English muffin. The patties will shrink a little as they cook.

2. Cook the sausage. Heat a skillet over medium heat. Add the sausage patties and cook for approximately 4–5 minutes per side, or until browned and completely cooked through.

3. Prepare the eggs. My favorite method is using a mini waffle maker. Pour approximately ½ cup of liquid eggs into the waffle maker and cook until completely set. Repeat until you have four portions. You can also scramble or fry the eggs if preferred.

4. Toast the English muffins. Split the English muffins and toast them to your preferred level of crispness.

5. Assemble the sandwiches. Place one slice of cheese onto the bottom half of each English muffin. Top with a hot sausage patty followed by the cooked egg. Season the egg if desired and finish with the remaining English muffin half.

6. Serve or store. Enjoy immediately, or allow the sandwiches to cool completely before wrapping individually in parchment paper or foil. Refrigerate for meal prep or place the wrapped sandwiches into a freezer-safe container or bag for longer storage.

Amanda's Tip

If you're making these specifically for the freezer, let every component cool before wrapping the sandwiches. It helps prevent trapped steam from making the English muffins soggy.

A Note From Amanda

Recipes like this are exactly why I love meal prepping. I'm not trying to make every morning perfectly organized—I just love doing little things ahead of time that make life easier later.

These breakfast sandwiches have become one of those recipes for us. They're simple, hearty, and something my family actually wants to eat. Whether I'm making them for the week ahead or filling the freezer during an especially busy season, I'm always happy to see a few waiting for us.

I hope they make one of your busy mornings a little easier too.

Save This Recipe

Whether you're planning ahead for a busy week or adding a new favorite to your breakfast rotation, I've included a printable recipe card below so it's easy to save, print, and share with the people you love.

A Note From Amanda

Some of my favorite recipes aren’t necessarily the fanciest ones—they’re the ones that make everyday life a little easier. Taking the time to make a batch of these breakfast sandwiches means there’s something homemade waiting in the refrigerator or freezer on the mornings when we need it most.

I love knowing exactly what went into them, especially when I make the sausage patties myself, and I can easily change them depending on what my family is enjoying. They’re simple, filling, and one of those little things I’m always thankful I took the time to prep ahead.

I hope these become one of those recipes you make for your family again and again, too.

“Taste and see that the Lord is good.”
Psalm 34:8

Made with love for the people you love.

Freezer Breakfast Burritos for Easy Meal Prep

A hearty make-ahead breakfast filled with crispy potatoes, sausage, eggs, spinach and melted cheese.

Some mornings call for a breakfast you can grab from the freezer, heat up and have on the table in minutes. These freezer breakfast burritos are one of my favorite ways to make that happen.

They're filled with crispy seasoned potatoes, savory breakfast sausage, spinach, fluffy eggs and Colby Jack cheese, all wrapped inside a warm tortilla. I love making a batch ahead of time and keeping them in the freezer for mornings when cooking a full breakfast just isn't happening.

They're filling, easy to reheat and especially nice to have tucked away for busy mornings when everyone is hungry at once.

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Why You'll Love These Freezer Breakfast Burritos

There is a lot to love about having homemade breakfast waiting in the freezer.

• Perfect for meal prep: Make a batch once and have breakfast ready for the days ahead.

• Hearty and filling: Eggs, sausage, potatoes and cheese make these feel like a real breakfast rather than a quick snack.

• Easy to reheat: Pull out what you need and warm them up when you're ready to eat.

• Made with simple ingredients: Nothing complicated — just classic breakfast ingredients that work really well together.

• Great for the whole family: They're easy to serve as-is or pair with fruit, salsa or your favorite breakfast sides.

What's Inside These Breakfast Burritos

The filling is what makes these so good. Instead of using eggs alone, I make a hearty skillet mixture with potatoes, sausage, spinach and eggs.

Red Potatoes

Cut the potatoes into small, evenly sized pieces. The smaller you dice them, the easier it is to get those delicious crispy edges — and in my opinion, the crispier the potatoes, the better.

Breakfast Sausage

Ground breakfast sausage gives the burritos so much flavor and makes them filling enough to carry you through the morning.

Eggs

Twelve eggs bring everything together and give us enough filling to make a large batch of burritos at once.

Spinach

I love adding spinach because it cooks right into the filling and adds a little freshness without taking away from that classic breakfast-burrito flavor.

Colby Jack Cheese

Colby Jack melts beautifully inside the warm burrito. I like shredding the cheese and placing it directly onto the tortilla before adding the hot filling.

The Secret Is Getting the Potatoes Crispy

The potatoes are one of my favorite parts of these burritos, so don't rush them.

Heat a large skillet over medium heat with olive oil, then add your diced potatoes and onion. Season everything with salt, pepper, garlic powder and onion powder.

Once they're coated, give the potatoes time to sit against the hot pan rather than constantly stirring them. That's what helps create those golden, crispy edges.

Check and toss them about every five minutes, adding a little more olive oil if the pan becomes too dry.

Breakfast Meal Prep Essentials
These are some of my favorite kitchen essentials for making meal prep a little easier — from the pans I cook with to the tools I reach for again and again in my kitchen.

ook the Sausage

While the potatoes are cooking, heat a second skillet over medium heat with a little olive oil.

Add the ground sausage and cook it until completely browned, breaking it into small pieces as it cooks.

Once the sausage is cooked through, add it to the skillet with the potatoes and onions.

Add the Spinach and Eggs

Stir the chopped spinach into the potato and sausage mixture and cook just until it begins to soften.

Whisk the eggs separately and pour them into the skillet.

Cook everything together until the eggs are completely cooked, gently stirring so the sausage, potatoes, spinach and eggs are evenly distributed throughout the filling.

At this point, you have one very good breakfast skillet — but we're turning it into something even more convenient.

How to Assemble Breakfast Burritos

Lay out your tortillas and add shredded Colby Jack cheese down the center of each one.

Spoon approximately 1 cup of the breakfast mixture over the cheese.

Fold the sides of the tortilla inward, then roll everything tightly into a burrito.

I like to take this one step further and place each rolled burrito seam-side down in a warm skillet. Toast it briefly on both sides until the tortilla is lightly golden and crisp.

Not only does this make the tortilla taste better, but it also helps seal the burrito closed.

How to Freeze Breakfast Burritos

The most important thing is to let the burritos cool before wrapping them for the freezer. Wrapping them while they're still hot can trap steam and moisture inside.

Once cooled, wrap each burrito individually in parchment paper. Place the wrapped burritos together in a freezer-safe zip-top bag, remove as much excess air as possible and seal.

I also like to write the date on the bag so I know when I made them.

Then they're ready to grab whenever you need an easy breakfast.

How to Reheat a Frozen Breakfast Burrito

You have a few options depending on how much time you have.

For the oven: Remove the parchment and place the burrito on a baking sheet. Heat at 350°F until the center is completely warmed through, approximately 25–30 minutes.

For a quicker morning: You can also use the microwave. Remove the parchment, wrap the burrito in a slightly damp paper towel and microwave until heated through, flipping halfway if needed. Microwave times will vary depending on your appliance.

For an extra-crispy tortilla, warm the burrito in the microwave first and then finish it for a minute or two in a hot skillet.

Amanda's Quick Tips

Dice the potatoes small. Smaller pieces cook more evenly and give you more of those crispy golden edges.

Don't constantly stir the potatoes. Letting them sit against the skillet is what gives them time to brown.

Let everything cool before freezing. This helps prevent excess moisture and keeps the tortillas from becoming soggy.

Don't skip the skillet at the end. Lightly crisping the finished burritos adds great texture and helps keep them rolled.

Freeze individually. Wrapping each burrito separately means you can pull out exactly as many as you need.

Shop My Breakfast Meal Prep Essentials
These are some of my favorite kitchen essentials for making meal prep a little easier — from the pans I cook with to the tools I reach for again and again in my kitchen.

Freezer Breakfast Burritos

Serves 8–10

Ingredients

• 8 oz ground breakfast sausage

• 2 pounds red potatoes

• 3 cups chopped spinach

• 1 large onion, diced

• 12 eggs

• Olive oil

• Sea salt, to taste

• Black pepper, to taste

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 cup shredded Colby Jack cheese

• 10 large burrito-size tortillas

Instructions

1. Place a large skillet over medium heat. Cut the red potatoes into small, bite-size pieces. The smaller you cut the potatoes, the crispier they'll become.

2. Add about 1 tablespoon olive oil to the heated skillet and coat the bottom of the pan. Add the potatoes and diced onion. Season with sea salt, black pepper, garlic powder and onion powder and toss to coat everything in the olive oil and seasonings.

3. Allow the potatoes to cook and develop crispy edges, checking and tossing them approximately every 5 minutes. Add additional olive oil as needed.

4. While the potatoes cook, heat a medium skillet over medium heat. Add approximately 1 tablespoon olive oil followed by the ground sausage. Cook the sausage, breaking it into small pieces, until completely cooked through.

5. Add the cooked sausage to the skillet with the potatoes and onions.

6. Stir in the chopped spinach and cook until softened.

7. Whisk the eggs in a separate bowl, then pour them over the potato and sausage mixture. Cook, gently stirring, until the eggs are completely cooked.

8. Lay out the tortillas and sprinkle shredded Colby Jack cheese down the center of each.

9. Add approximately 1 cup of the potato, sausage and egg mixture over the cheese.

10. Fold and roll each tortilla tightly into a burrito.

11. Place each burrito seam-side down in a small skillet over medium heat and cook briefly on both sides until the tortilla is lightly golden and crisp.

12. Remove from the skillet and allow the burritos to cool completely before storing.

13. Wrap each burrito individually in parchment paper and place them in a freezer-safe zip-top bag. Refrigerate or freeze until ready to reheat and enjoy.

What to Serve With Breakfast Burritos

These are filling enough to be breakfast all on their own, which is part of why I love having them ready to go.

When we have a little more time, I like serving them with fresh fruit and salsa. You could also add sliced avocado, sour cream or hot sauce after reheating.

For especially busy mornings, though, I'm perfectly happy handing everyone a warm breakfast burrito and calling breakfast done.

Frequently Asked Questions

Can you freeze homemade breakfast burritos?

Yes. These burritos are specifically designed to be made ahead and frozen. Let them cool completely, wrap them individually and store them together in a freezer-safe bag.

How do you keep frozen breakfast burritos from getting soggy?

Allow the filling and assembled burritos to cool before wrapping them. Trapped steam creates moisture, which can make the tortillas soggy after freezing and reheating.

It also helps to cook the potatoes until they're nicely browned and avoid adding watery ingredients to the filling.

Should I thaw breakfast burritos before reheating?

You don't have to. They can be reheated directly from frozen, although they will take longer than a refrigerated or thawed burrito.

Can I keep these breakfast burritos in the refrigerator instead?

Absolutely. If you know you'll eat them within the next few days, store the individually wrapped burritos in the refrigerator rather than freezing them.

Can I change the filling?

Yes. That's one of the best things about breakfast burritos. You can adjust the cheese, vegetables or breakfast meat to suit your family. Just be mindful of ingredients with a lot of moisture if you plan to freeze them.

More Breakfast Recipes You'll Love

If you love having something homemade waiting for you in the morning, here are a few more breakfast recipes from my kitchen:

Butternut Squash Breakfast Hash

A hearty, savory breakfast that's especially good during the cooler months.

Sausage English Muffins

Another easy, satisfying breakfast that's great for busy mornings.

Blueberry Pie Overnight Oats

An easy make-ahead option for mornings when you're craving something a little sweeter.

Peach Cobbler Overnight Oats

A simple prep-ahead breakfast filled with fresh peach flavor.

Save This Recipe

Whether you're stocking the freezer for a busy season, preparing for back-to-school mornings or simply trying to make weekday breakfasts a little easier, I've included a printable recipe card below so you can save, print and come back to this recipe whenever you need it.

A Note From Amanda

There is something so satisfying about opening the freezer on a busy morning and realizing breakfast is already made.

These breakfast burritos are one of those simple recipes that make everyday family life just a little easier. They're hearty, comforting and made with ingredients we genuinely love — but what I appreciate most is the time they give back to me later.

I hope they become one of those recipes you make again and again, whether you're preparing for a busy week, feeding hungry little ones in the morning or simply taking care of your future self.

"She gets up while it is still night; she provides food for her family."
Proverbs 31:15

Made with love for the people you love.