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Make-Ahead Baked Egg Sandwiches

Rated as 4.04 out of 5 Stars
12

"Easy baked egg breakfast sandwiches. Another frugal recipe that can be made ahead and frozen, then microwaved for fast breakfasts on the run. Try using other cheeses for extra flavor. I used Colby-Jack Slices. My boys loved this recipe!"
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Ingredients

3 h 30 m servings 576
Original recipe yields 6 servings (6 sandwiches)

Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  2. Pour the beaten eggs into the prepared baking dish. Bake in the preheated oven until they set and are no longer runny, 8 to 10 minutes. Remove, allow to cool, and cut into 6 portions.
  3. Butter the cut sides of the croissants and place one portion of the cooked egg onto each croissant bottom. Top each sandwich with two slices of ham and a slice of Colby-Jack cheese. Place the croissant tops on top of the sandwiches; wrap each sandwich well with plastic wrap. Place the sandwiches onto a baking sheet; freeze until solid, about 3 hours. Store frozen.
  4. To reheat, cook a wrapped sandwich in a microwave on High until hot in the center, 1 to 2 minutes.

Footnotes

  • Cook's Note
  • Variation: brown a pound of sausage (your favorite) and add to egg mixture prior to baking the eggs, then omit the ham.

Nutrition Facts


Per Serving: 576 calories; 41 29.2 22.2 363 843 Full nutrition

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Reviews

Read all reviews 80
  1. 98 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I tried these and they came out perfect. I make a ton of these on english muffins. They reheat like a charm too.

Most helpful critical review

These were good, quick and easy to assemble. Unfortunately, I have found it difficult to reheat after taking out of the freezer. I have had to defrost for up to 2 minutes, then heat for 45 secon...

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These were good, quick and easy to assemble. Unfortunately, I have found it difficult to reheat after taking out of the freezer. I have had to defrost for up to 2 minutes, then heat for 45 secon...

I tried these and they came out perfect. I make a ton of these on english muffins. They reheat like a charm too.

These were great. The baked eggs can be cut to the perfect size. I had to cook my eggs a bit longer. I suggest adding salt and pepper to eggs before baking.

So many variations are possible for this recipe. This is something I made for years and would eat on the way to work. I use toasted English muffins. They have less fat and are a little more stur...

These were SO good!!! I made them at night and wrapped them in plastic wrap, put them in the fridge and took one to work. I microwaved it at work for one minute and it was SOOO good. They must h...

I toast an english muffin, fry an egg, add miricle whip and american cheese. It's really good for a breakfast on the go, or any time really. Easy to make. I have made extra before and kept them ...

Update: Thank you everyone for your kind remarks. I suggest Beginiers Use English muffins or low carb buns, Toast first, then add your egg and extras! Seasoning the eggs wouldn't hurt either! ...

I'll rate this a four, because the taste was fine. I personally don't need that much egg, so I cut the egg part in half, one is fine for me. The real reason for my review is that you really need...

Made these for my DH last week. He said they reheated pretty well. They reheated in ~3 minutes. I used sour dough English muffins & sharp cheddar cheese. I scaled it to 4 sandwiches: 8 eggs ...