The Best Bagel Breakfast Sandwich (Freezer Friendly)

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Hectic mornings can derail anyone’s day, so an easy breakfast that can be made ahead is a lifesaver! That’s why these easy and delicious Bagel Breakfast Sandwiches are one of my favorite ways to combat busy mornings! Make a big batch over the weekend, freeze, and reheat during the week for a delicious breakfast sandwich in minutes!

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If you’re a fan of a sausage, egg, and cheese breakfast sandwich, then you’re going to love this recipe. Made with a toasted everything bagel, spicy breakfast sausage, a simple fried egg, and melty cheese, this hearty breakfast may be simple, but it’s the perfect way to start the day!

Whether you’re rushing the kids out the door for school, or running late to a meeting, these sandwiches have you covered!

Why You’ll Love This Recipe

1. This recipe is super customizable and uses simple ingredients.
2. You can make these sandwiches ahead and freeze them for an easy breakfast on busy mornings (perfect for back to school season).
3. You’ll save time and money by skipping the drive through.

How to Make a Breakfast Bagel Sandwich

Full ingredient amounts can be found on the recipe card at the bottom of the post.

Equip

• Toaster or toaster oven
• 10″ Skillet or a large griddle

Ingredients

​Everything bagels: Everything bagels are my top choice for these sandwiches, but feel free to use your favorite flavor! For this recipe, I used the 6-count pre-sliced Thomas’ brand Everything Bagels.

​Large Eggs: I used standard large eggs for my fried eggs. When I’m making these sandwiches for just me, I don’t make my eggs a perfect circle. However, if you want the egg to fit neatly on your bagel, you can use an egg ring.

​Breakfast sausage: I use turkey sausage for my breakfast sandwiches, but use any variety of breakfast sausage you love. I get the rolls of breakfast sausage so I can form the patties myself to fit the size of my bagels.

Sliced cheese: For this recipe, I used a sharp cheddar, but feel free to put a slice of American cheese, provolone, or Swiss cheese instead.

Instructions

Toast the bagels to your preference.  If you plan on freezing these bagels for later, I recommend toasting them on a lighter setting since they’ll be reheated down the road.

While the bagels are toasting, divide your sausage roll into 6 equal portions. Shape and flatten the sausage into patties roughly the size of the bagel. They will shrink a little while cooking.

If you’re eating these sandwiches right away, feel free to leave the yolks runny or jammy. If you plan on freezing these sandwiches for meal prep, cook the eggs until just cooked through, the runny yolk will just make a mess in the freezer otherwise.

At this point add any condiments or toppings like hot sauce, red onion, or avocado and top with the other half of the bagel. Enjoy!

What to serve with your breakfast sandwich

These sandwiches are great served with fresh fruit or a strawberry smoothie, or juice. If you have a bigger appetite, you can fry up some hash browns or some crispy air fryer breakfast potatoes to sit alongside your bagel breakfast sandwiches.

Variations and Substitutions

​This bagel breakfast sandwich recipe is super versatile that you can really customize any of the components and still end up with a delicious meal. Here are a few ideas to help you create the ultimate breakfast sandwich.

• Swap the sausage patty for Canadian bacon, slices of ham, crispy bacon, or turkey bacon.
• Use plant based breakfast patties in place of meat.
• Choose your favorite fresh bagels! You can use seedy bagels, egg bagels, plain, whole wheat, onion bagels, and even mini bagels. The sky’s the limit!
• If you want to make cheesy eggs, add a slice of cheese to the top of the eggs as they’re frying in the skillet. 
• Omit the meat entirely to make an egg and cheese bagel breakfast sandwich.

Make Ahead and Freezing

​These bagel sandwiches are perfect for weekly meal prep and freezing for on hand easy breakfasts.  

If you plan on making a big batch of sandwiches for the week, wrap each sandwich tightly in plastic and store them in an airtight container in the fridge for up to 3 days. Reheat when you’re ready to serve.

Freezing

To freeze, cook all the components as instructed in the recipe. *Make sure to cook the eggs so that the yolks are no longer runny. Assemble the sandwiches and set them on a baking sheet cool completely.

Next, tightly wrap each breakfast sandwich individually in a double layer of plastic wrap and transfer them to a freezer safe bag or container.  Store in the freezer for up to a month.

Reheating

To reheat your sandwich in the microwave, remove the quantity needed from the freezer and remove the plastic wrap. No need to thaw.

Place your sandwich on a microwave safe plate and heat for 2-4 minutes until you see melty cheese and the sandwich is heated through.

If you’re planning on reheating in the toaster oven or the air fryer, thaw the sandwich first. For best results, wrap the sandwich in foil during the reheating process so that the top of the bagel doesn’t burn. Warm at 350F for 15-20 minutes until heated through.

Pro Tips

• If freezing, wrapping each sandwich in a double layer of plastic and keeping it in an airtight container will prevent freezer burn.
• Avoid adding toppings like tomato and avocado if you plan on freezing these sandwiches. The veggies won’t hold up in the freezer. They can be added after reheating.
• Make sure to add the cheese to the sausage patty and egg while they’re still hot. That way the cheese will get nice and soft and melty.
  

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