Chorizo Freezer Breakfast Sandwiches
These chorizo breakfast sandwiches are an easy make-ahead meal you can freeze and reheat for busy mornings. A filling, flavorful breakfast that keeps you going.
These chorizo breakfast sandwiches are a simple, make-ahead breakfast that makes busy mornings feel a little more manageable. Packed with protein and flavor, they’re the kind of meal you can prep once and rely on all week.
Mornings in a busy house move fast.
Getting everyone up, dressed, and out the door on time can feel like a full production, and somewhere in the middle of all that, you’re supposed to feed yourself, too.
And if we’re being honest, that’s usually the part that gets skipped.
Not because you don’t care, but because there just isn’t time to figure it out in the moment.
That’s where something like this really helps.
Having a few ready-to-go breakfasts in your freezer means you don’t have to decide what to eat or scramble to put something together. You just grab one, heat it up, and move on with your morning.
In our house, these sandwiches have become one of those go-to routines. They’re easy to make ahead, easy to reheat, and filling enough to keep you going until lunch.
And honestly, that’s the goal, not a perfect morning, just one that feels a little easier.
*Thank you to the Iowa Egg Council for sponsoring this post. And Thank You for supporting the brands that support me and allow me to continue to grow my blog. All opinions, recipe and photographs are my own.
What you’ll love about this recipe
- A breakfast that’s ready when you are: Make them ahead and skip the morning scramble. Just grab, heat, and go.
- Filling enough to keep you going: Protein-packed and satisfying, so you’re not reaching for snacks an hour later.
- Easy to repeat each week: Simple to prep and freeze, making it a dependable part of your routine when mornings feel busy.
They are a stress-free way to ensure you get a great start to your day! We have been rotating between these sandwiches are Rainbow Veggie Egg Muffins and our Instant Pot Egg Bites to help us stay full and energized in the mornings.
How this recipe comes together
Here is a brief overview of making this recipe so you know what to expect before you start cooking. For the full set of written directions, including ingredient amounts, please scroll down to the recipe card below.
- Cook the chorizo with the onion until browned, then stir in the sun-dried tomatoes and spinach until wilted. Spread the mixture into a baking dish.
- Whisk the eggs with milk, salt, and pepper, then pour over the chorizo mixture and bake until set. Let cool completely.
- Cut the baked egg mixture into rounds, then assemble with English muffins and cheese.
- Wrap each sandwich and freeze.
Storage & Freezing
Once assembled, wrap each sandwich in parchment paper or foil and place in a freezer-safe bag or container.
Store in the freezer for up to 2 months for best quality.
To reheat, unwrap the sandwich and wrap it in a paper towel. Microwave for 1–2 minutes, until heated through. Let it sit for about 30 seconds before eating.
If reheating several at once, place them on a baking sheet and warm in a 325°F oven until heated through.
Reheating
Unwrap, wrap in a paper towel, and microwave until heated through. You can also reheat in the oven if making several at once.
How Your Kids Can Help in the Kitchen:
- Kids aged 1-3 can help you measure everything, plus whisk together the eggs and milk, help separate the english muffin halves, and assemble the sandwiches.
- Kids aged 4-6 can help do everything above, plus help you crack the eggs, pour the milk, rough chop the spinach, pour the egg mixture into the baking dish, use the cutters on the baked egg dish, and help wrap up the completed sandwiches.
- Kids aged 7-10+ can help do everything above, plus help you chop the onion, mince the sun dried tomatoes, stir the sausage/onion while it cooks, and help label the wrapped sandwiches for the freezer.
*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.
When meals are already decided ahead of time, whether it’s breakfast or dinner, everything feels a little easier. You’re not standing in the kitchen trying to figure things out in the moment. You’re just following a plan that already works for your family.
Looking for more great egg recipes? Try:
- mini puff pastry quiches
- egg and quinoa breakfast bowl
- ham and cheese fritatta
- instant pot egg stuffed peppers
For busy, real life families
A calmer way to figure out dinner
Dinner doesn’t have to feel like a daily scramble. In this short, practical workshop, you’ll learn a simple rhythm that helps you decide what to cook, use meals your family already likes, and make dinner feel manageable again, even on your busiest days.
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Chorizo Frittata Freezer Breakfast Sandwiches
Ingredients
Method
- Preheat the oven to 375 F.
- Spray a 9×13 casserole dish with cooking spray and set aside.
- Heat a medium-large skillet over medium heat on the stove.
- Add 1 TBSP of olive oil and sauté the onion for 4 or 5 minutes, until softened, stirring occasionally.
- Add in the chorizo sausage and cook for an additional 5 minutes, stirring frequently and breaking up the sausage pieces with your cooking utensil until no longer pink.
- Add the spinach and sun dried tomatoes and continue to cook, stirring occasionally, until the spinach is wilted, about 4 more minutes.
- Transfer this mixture to the baking dish and spread evenly.
- In a medium mixing bowl, whisk together the eggs and milk.
- Pour the egg mixture over the sausage/spinach mixture in the baking dish.
- Transfer the dish to the oven and bake for 25-30 minutes, or until the eggs are set.
- Allow to cool completely.
- **Optional Step – Toast the english muffins in the oven for a few minutes to get nice and crispy. You can brush a little melted butter or olive oil on top, or use a spray of cooking spray to help with the toasting.
- Using a circle cutter the same size as your english muffins, cut 6 circles of baked eggs.
- Layer the circle of eggs and a slice of cheese between the english muffin halves and repeat with the remaining english muffins to build 6 sandwiches.
- When the sandwiches are built, wrap each sandwich individually in freezer paper or parchment paper and seal with tape. Mark each bundle with the recipe name and date.
Nutrition
Nutrition information is provided as a general estimate and may vary based on ingredients, brands, and substitutions. For specific dietary needs, we recommend calculating nutrition using your preferred tool.
I am all about the freezer breakfast meals! This is such a breeze to just pull out and take care of breakfast. Such a life saver on busy mornings! Thanks for the great recipe!
Jenni these are such a great idea! I love the idea of having the little helpers cut out the frittata eggs too. In the mornings I craving something wholesome like this, but I don’t really have the effort until the second cup of coffee kicks in.
I wholeheartedly agree with you! Make ahead breakfasts are really the only way to get breakfast now a days!
Sorry! I found the reheating instructions.
Are there reheating instructions?
Love the idea of having breakfast ready to go in the freezer for those mornings where I’m anything but organised! Can’t wait to try
OMG this turned out perfect!!!
So happy they turned out well for you!
This is an awesome idea! I will be making these for my husbands to-go breakfasts this week!