If your mornings are chaos, meal prep breakfast sandwiches are exactly what you need in your life. One batch makes eight full sandwiches. You bake the eggs in a pan, cook the sausage patties, stack everything with Gouda, and wrap them up for the week or the month. A quick garlic chive mayo takes it to a whole new place when you are ready to eat.

What I love most about these is how little effort the morning actually takes. You just grab a sandwich from the freezer, reheat it, and you are out the door with a real breakfast in your hand. I developed this recipe because I wanted a hearty and high protein egg and cheese breakfast sandwich that could actually fit into our everyday routine. These deliver every single time.

The garlic chive mayo is what sets these apart from your average make ahead breakfast sandwich. It comes together in seconds in a food processor, and that bright, garlicky flavor makes every bite feel a little special, even on a Tuesday morning at 7 a.m. You add it fresh when you are ready to eat, not before freezing, which keeps everything tasting fresh.

If you love having a solid lineup of grab-and-go options ready for the week, my make-ahead breakfast burritos with hash browns are another great one to add to the rotation alongside these sandwiches.

A egg and sausage breakfast sandwich on a plate with sandwiches wrapped in parchment paper next to the plate ready to go in the freezer.

Why You’ll Love This Recipe

Makes a big batch: One round of prep gives you eight full sandwiches, which means breakfast is covered for the whole week.

Protein packed: Between the cottage cheese eggs, homemade chicken sausage patties, and Gouda, these sandwiches are hearty enough to keep you going all morning.

Freezer friendly: These sandwiches freeze beautifully and reheat quickly, making them a reliable option for even the most rushed weekday mornings.

What I Love:

The garlic chive mayo is one of those simple additions that makes this feel like something you ordered from a cafe. It only takes a minute to make and is so worth it.

All the ingredients needed to make the make ahead breakfast sandwiches.

Ingredient Notes and Substitutions

Eggs and Cottage Cheese: Blending the two together before baking is what gives these eggs their fluffy, creamy texture. Use any percentage of cottage cheese, full fat, low fat, or 2% all work well.

Homemade Chicken Sausage Patties: These are made from scratch and are a big part of what makes this sandwich so good. If you are short on time, store-bought sausage patties can work in a pinch, but I really encourage you to try making your own at least once.

Gouda Cheese: Gouda melts beautifully and has a slightly smoky, buttery flavor that pairs so well with the eggs and sausage. You can swap for cheddar, Swiss, or provolone if that is what you have on hand.

Buns or English Muffins: Both work great here. English muffins give you a little more crisp on the edges, while a soft bun is a bit heartier. Use what your family likes.

Garlic Chive Mayo: Mayo, one garlic clove, a squeeze of lemon, and fresh chives are all you need. Fresh chives make a difference here, but you can use dried chives in a pinch, just reduce the amount to about two teaspoons.

Up close of the garlic chive mayo in a wood bowl.

How to Make Meal Prep Breakfast Sandwiches: Step-by-Step Instructions

Preheat your oven to 350 degrees F. Grease a 9×13 baking pan and set aside.
Add the eggs, cottage cheese, salt, and pepper to a blender. Blend until smooth and fully combined.
Pour the egg mixture into the prepared pan. Bake for 13 to 16 minutes or until the eggs are fully set in the center. Remove from the oven and let cool slightly.
Once cooled, cut the baked eggs into 8 equal pieces. Each piece will fit perfectly onto your buns.
To make the garlic chive mayo, add the mayo, garlic clove, lemon juice, chives, salt, and pepper to a food processor. Blend until smooth. Taste and adjust seasoning as needed. Set aside.
To build the sandwiches, open your buns or English muffins. Layer one piece of egg, one chicken sausage patty, and one slice of Gouda on each bun.
If eating right away, place the assembled sandwiches in the oven or air fryer just long enough to melt the cheese. Spread the garlic chive mayo on the top bun and serve.
If freezing, let the assembled sandwiches cool completely first. Wrap each one in parchment paper or plastic wrap and place into a zip lock freezer bag. Freeze for up to 2 months. Add the garlic chive mayo when you are ready to eat, not before freezing.

Sara’s Tip

Do not skip letting the egg slab cool before you cut it. If you cut it too soon, the pieces can fall apart and get messy when you try to stack them. Even just 10 minutes of cooling makes a big difference in getting clean, even cuts.

The cottage cheese eggs in a baking pan ready to build the freezer friendly breakfast sandwiches.

Recipe FAQs

How do I reheat the frozen breakfast sandwiches?

You have a few options. Microwave the unwrapped sandwich for about 1 to 2 minutes, flipping halfway through. Or wrap it in foil and heat in the oven at 350 degrees for about 15 to 20 minutes. The air fryer also works well at 350 degrees for about 4 to 8 minutes. The air fryer will give you the crispiest bun.

Can I make these ahead without freezing them?

Yes! Store assembled sandwiches in the fridge in an airtight container for up to 4 days. Reheat in the microwave, oven, or air fryer before serving. Add the garlic chive mayo fresh to prevent your buns from getting soggy.

Can I use a different protein instead of chicken sausage?

Absolutely. Turkey sausage, pork sausage patties, ham or even crispy bacon would all work well in this egg and sausage breakfast sandwich. Just make sure whatever you use is fully cooked before assembling.

Do I have to use a blender for the eggs?

Blending gives the eggs that smooth, fluffy texture. If you do not have a blender, you can whisk the eggs and cottage cheese together very well with a hand whisk, but the texture may be slightly less uniform. A food processor also works.

Can I make this recipe smaller?

Yes, you can cut the recipe in half to make four sandwiches instead of eight. Use a smaller baking pan for the eggs, like an 8×8, and adjust the bake time slightly. Check at the 10 to 12 minute mark.

Can I add vegetables?

Yes! You can mix in spinach to the eggs before baking or sauteed onions and bell pepper.

What if I do not have a food processor for the mayo?

You can mince the garlic very finely and chop the chives and mix everything together by hand. The texture will be a little chunkier but the flavor will still be great.

Looking for more ideas to build out your morning routine? Browse through all the quick and easy breakfast recipes on the blog for more options that fit a busy schedule.

The egg, sausage and cheese sandwich on a cutting board, open faced.

How to Store and Freeze

Fridge: Store assembled sandwiches in an airtight container for up to 4 days. Do not add the mayo before storing.

Freezer: Let sandwiches cool completely. Wrap each one in parchment paper or plastic wrap and place in a zip lock freezer bag. Freeze for up to 2 months. Label and date the bag so you always know what you have.

Reheating from frozen: Microwave for 1 to 2 minutes flipping halfway, or heat in the oven or air fryer at 350 degrees until warmed through. Always add the garlic chive mayo fresh after reheating.

The freezer-friendly breakfast sandwiches on the blog are a great reference if you want more tips for making sandwiches ahead and keeping them in great shape in the freezer.

A side view of the egg, sausage and cheese sandwich on a wood plate.

What to Serve With These Sandwiches

These protein breakfast sandwiches are filling on their own, but if you want to round out a weekend brunch spread, a fresh fruit salad or a creamy Greek yogurt bowl alongside would be a great pairing. You could also serve them with a sweet treat such as pistachio and raspberry donuts if you are feeding a crowd and want something extra on the side.

If you give these meal prep breakfast sandwiches a try, let me know your thoughts in the comments below!

And be sure to tag me on Instagram so I can see your creations.

From my kitchen to yours, happy cooking! I hope you love these make ahead breakfast sandwiches as much as we do!