Protein packed and just 320 calories each, these satisfying ham, egg and cheese breakfast sandwiches are ideal for making-ahead, freezing, and popping in the microwave whenever the mood strikes.
Today I’m excited to share one of my meal prepping favorites, that only uses four ingredients! These Egg, Ham, and Cheese Breakfast Sandwiches are perfect for making ahead and keeping in the freezer to eat at your leisure, or to make in bulk for a party or gathering over breakfast. Delicious any time of year, but ideal with boneless spiral ham, they double as a great way to use up any leftover ham during the holidays! A hit with my husband and my kids, your family will love these breakfast sandwiches, too.
Ingredients
- English muffins: The perfect size for a breakfast sandwich, and they’re sturdy enough to support all the layers inside.
- Eggs: An affordable, accessible, and delicious source of protein.
- Ham: Packed with protein and flavor, you can use Canadian bacon, deli meat, or leftover dinner ham!
- Cheese: I love to use a nice sharp cheddar, but you could experiment with any kind you have! Spice it up a bit with some pepper jack or Colby jack, or you can stick with the classic American cheese.
How to Make Egg, Ham, and Cheese Breakfast Sandwiches
You’ll start your egg, ham, and cheese breakfast sandwiches by preheating your oven to 350. Take an empty muffin tin and spray each hole with some cooking spray, then crack one egg into each. Break the yolk and then cook for about 18 minutes until the egg whites are firm.
While the eggs are cooking, prepare the rest of your sandwiches. Lay out the halved English muffins and begin layering with the cheese and ham.
When the eggs are done cooking, add them to each sandwich. If you wanted to cook all of the sandwiches in bulk, here is where you could then toss all into the oven at once until the cheese is melted and muffin is toasted!
Top each breakfast sandwich with the muffin top, and you’re ready to finish your meal prep.
Wrap each individual sandwich in either tin foil or parchment paper.
Then place them all in a freezer safe bag and label them. Toss in the freezer for up to three months or in the fridge for a week!
When ready to eat, just unwrap one sandwich and heat in the microwave for 60 seconds. Serve, and enjoy your egg, ham, and cheese breakfast sandwiches!
Frequently Asked Questions:
If you’d like to butter and toast the English muffin, you’re more than welcome to! But it’s not necessary for a good sandwich.
More Easy Breakfasts
- Make-Ahead Freezer Smoothie Bags
- Healthy Pumpkin Applesauce Muffins
- Avocado Toast with Cottage Cheese and Tomatoes
- Spinach and Feta Greek Egg bake
- Avocado Egg Sandwich
Eat It, Like It, Share It!
Did you try this recipe? The next time you make it, snap a picture and share it to your socials. Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.
What is your favorite recipe for leftover ham? These Egg, Ham, and Cheese Breakfast Sandwiches are my current favorite, but I’m always looking for new ideas!
No fork required.
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Egg, Ham and Cheese Breakfast Sandwiches?
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Ingredients
Instructions
- Pre-heat the oven to 350 degrees and spray a muffin tin with cooking spray.
- Crack one egg into each muffin tin and sprinkle with salt and pepper. For even baking, gently break the yolk using a fork or knife.
- Bake eggs until egg whites are firm, 18-20 minutes.
- While eggs are baking, begin assembling the sandwiches by placing the bottoms of each English muffin on a flat surface. Top each bottom half with one slice of cheese and once slice of ham.
- Place one egg on top of the ham and cheese half then top with the second half of the English muffin.
- For easy microwave reheating, wrap each sandwich individually in parchment paper then place in a resealable plastic bag to freeze. To reheat, simply place in the microwave for 60 seconds on full power or 1 1/2 minutes on 50% power.
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