Homemade English Muffins Breakfast Sandwhiches

There’s something about having breakfast ready to go that just makes life smoother. These sandwiches are my secret weapon: totally customizable, freezer-friendly, and the kind of recipe that saves you on both busy mornings and lazy weekends.

The beauty of this recipe is how flexible it is. Swap the cheese, change up the meat, go classic with bacon or keep it veggie-loaded—you can make them exactly how your family likes. They freeze beautifully, so one prep session gives you breakfasts for weeks. Just wrap, freeze, and reheat when you need them.

What I love most is that they feel homemade but don’t keep you stuck in the kitchen. A little prep, a quick assembly line, and suddenly you’ve got a whole stack of hearty, satisfying sandwiches ready to fuel your day. They’re the kind of thing you’ll wonder how you ever lived without.

English Muffins Recipe:

Ingredients

5 cups all-purpose flour
2 ½ tablespoons sugar
1 ¼ teaspoons salt
1 ¼ tablespoons instant yeast
1 ⅞ cups warm milk (just under 2 cups)
6 tablespoons butter, melted
Cornmeal or flour for dusting

Instructions

Mix the dry ingredients. In a large bowl, combine the flour, sugar, salt, and yeast.
Add the wet ingredients. Stir in the warm milk and melted butter. Mix until the dough comes together, then knead for 8–10 minutes until smooth and elastic. The dough will be firm but not dry.
First rise. Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
Shape the muffins. Roll or pat the dough to ½–¾ inch thick. Use a round cutter or glass to cut out circles. Place the rounds on a parchment-lined baking sheet sprinkled with cornmeal.
(I used the lids of a mason jar)
Second rise. Cover the muffins and let them rest for 20–30 minutes until slightly puffy.
Bake at 375°F (190°C) for 12–15 minutes, until pale golden on top.
Cool and enjoy. Transfer to a wire rack and cool for at least 15 minutes. For the best texture, split with a fork instead of a knife.

NOTE: if you feel like the dough is too tough, just add a little milk.

The Sandwich:

I was going "BIG” on meal prepping.

I doubled this English muffin recipe and ended up with 45! This worked great for my kids who just wanted jam on a “bun” for on the go.
I ended up making 35 breakfast sandwiches. I cooked 6 packages of bacon, 2 dozen eggs, and sliced 200g of cheddar cheese. Tip: I buttered a large rectangle pan and baked my eggs. I added 1/3 cup milk to my eggs, and made sure the dish had enough room to avoid spilling over the edges as eggs can rise/ bubble. 350 for around 20 minutes.
Assembled was simpe: split the bun, added eggs (cut in squares), cheese on top, then bacon.
I wrapped mine in tinfoil.
HOW TO REHEAT: remove tinfoil and microwaves for 2 minutes. Every microwave is different. Sometimes I need an additional 30 seconds. I find these don’t last long in our freezer as we eat them quick, but definitely eat within 3 months of making.
TIP: After they are warm, I put mayo, BBQ sauce, slice of tomato, and a handful of spinach!