Easy Chicken and Egg Breakfast Sandwiches from the Freezer

Quick and Easy Breakfast Sandwiches for Busy Mornings

These easy-to-make breakfast sandwiches might just become your new favorite for starting the day off right. With homemade chicken thighs and baked eggs, they come together quickly and keep you full until lunchtime. I always have a batch stashed away in the freezer.

I’ve never been one to frequently switch up my breakfast options. Growing up, it was usually frozen waffles slathered in butter, sesame bagels with cream cheese from Einstein’s, or on weekends, my dad’s famous cinnamon toast. Occasionally, he would whip up chocolate chip pancakes too. I don’t even remember having breakfast sandwiches with eggs and sausage until I made them myself.

I often see people ordering these sandwiches at brunch spots or grabbing them from the freezer aisle. I was curious why they were so popular. I love the idea of having a protein-packed breakfast that can be stored in the freezer, but I wondered if they would actually taste good. A few months ago, I decided to give it a shot.

Since January, I've been regularly making these sandwiches, stockpiling my freezer for quick breakfasts and even lunches. I think I’ve perfected this recipe—both in flavor and preparation. With summer approaching, sharing this recipe is perfectly timed. Less time spent cooking in the kitchen is always a plus when the weather warms up.

Ingredients

For the Eggs:

• 2 tablespoons salted butter
• 12 large eggs
• ¼ cup whole milk
• Salt and pepper
• 2 cups chopped spinach

For the Chicken:

• 1 pound ground chicken
• 1 poblano or bell pepper, diced
• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 1 tablespoon onion powder
• 1 tablespoon garlic powder

For Assembly:

• Room temperature salted butter
• 6 English muffins, split
• 6 slices of cheddar or pepper jack cheese

Instructions

Step 1: Prepare - Start by preheating your oven and preparing a baking sheet. I usually grease it with a thick layer of butter to prevent sticking and give the eggs a beautiful golden edge.

Step 2: Cook the Eggs - In a bowl, whisk together the eggs, milk, and a pinch of salt and pepper until smooth. Stir in the chopped spinach, then pour the mixture onto the baking sheet. Bake until the eggs are set but not overcooked—they'll be reheated later. Let them cool slightly, then cut into rounds. If you don’t have a round cutter, a glass can work, or you can cut them into squares too.

Step 3: Make the Chicken - While the eggs are baking, combine the ground chicken with the diced pepper and spices in a large bowl. Mix it with your hands, then divide into equal portions and shape them into patties.

Step 4: Cook the Chicken - Cook the chicken patties in a skillet until browned and cooked through. I like to leave them undisturbed for a bit to get a nice crispy exterior before flipping. Cook in batches if necessary, then transfer to a plate.

Step 5: Assemble - Now for the fun part—assembly! Gently spread butter on the inside of each muffin half. Place a piece of egg, followed by a chicken patty and a slice of cheese, then top with the other half of the muffin.

Step 6: Package - After assembling, wrap the sandwiches for easy grab-and-go. I usually keep a few in the fridge for the next few days and freeze the rest. They reheat beautifully and have truly saved me on busy mornings—or when I’m just not in the mood to cook lunch.

Notes

Don’t toss out any leftover egg after cutting; save it for breakfast tacos or just snack on it while meal prepping. If the eggs finish cooking before the chicken is ready, just cover the baking sheet with foil and wait until everything is ready to assemble. A little flexibility can go a long way in meal prep, and these sandwiches are designed to make your week easier.

If you have time, letting them thaw before reheating will give you the best texture. But if not, pulling them straight from the freezer works just fine.

Reheating Instructions

For the best results, reheat in the oven at 350°F until warmed through. For convenience, you can pop them in the microwave for 1-2 minutes, then crisp them up in a skillet or the oven.

Looking for more breakfast sandwich ideas? Here are a few favorites: Easy Egg Quesadillas, Breakfast Toasts with Eggs and Veggies.

Finally, if you try making these Chicken and Egg Breakfast Sandwiches, please leave a comment or rate the recipe! I love hearing from you and always try to respond to every comment. And of course, if you make this recipe, don’t forget to tag me on Instagram! Seeing your food photos brings me so much joy!