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Freezer Breakfast Sandwiches

Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 servings


  • 12 Rhodes Warm-N-Serv Rolls, White or Wheat, thawed
  • 12 large eggs
  • 12 slices cheddar cheese
  • 12 slices Canadian Bacon


  • Grease a muffin tin with cooking spray. Crack one egg into each cup. Break yolk with a fork and season with salt and pepper. Bake at 350 degrees Fahrenheit for 20 minutes or until set. (NOTE: Whisking the eggs will make them cook faster, and puff up like a muffin.) Allow to cool completely before assembling sandwiches.
  • Cut rolls in half with a serrated knife. On the bottom half of each roll, place one slice of cheese (folded in half), then one piece of Canadian bacon, then one cooked egg. The order is important when it comes to re-heating.
  • Double wrap each sandwich individually with plastic wrap. Place inside a gallon freezer bag for extra freezer protection. Label the bag and freeze up to 1 month.
  • TO EAT: Unwrap the sandwich and discard the plastic wrap, open sandwich in half, separating the part where the egg and Canadian bacon touch, and place on a microwaveable plate. Cook on high for 1 minute. Remove everything but the egg. Cook the egg by itself for an additional 15 seconds or until heated through. Re-assemble the sandwich and enjoy!


*Recipe altered from My Kitchen Escapades