This Turkey Breakfast Sandwich is a delicious freezer-friendly savory breakfast you can make ahead for busy weekday mornings. It's flavorful, cheesy, a little spicy, and packed with protein to fuel you through your day. It makes a great breakfast on the go or an easy quick lunch, plus, it's totally customizable!
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Why You'll Love This Sandwich
Flavorful and filling - The combination of eggs, cheddar cheese, turkey ham, pesto, and avocado is so simple but really delicious. The sandwiches are also packed with protein so they'll keep you well satiated till lunch break. Between the eggs, turkey, avocado, and cheddar, they have approx. grams of protein per sandwich!
Perfect for busy mornings - While I wouldn't make these sandwiches in the morning from scratch while running late to work, they're perfect for making ahead! You can reheat the sandwich in about 10 minutes while you're getting ready and you can even take it with you on the go.
Freezer-friendly - This is what makes these so great! They can be stored both in the fridge and the freezer. I like to make a double batch of these on the weekend, store a few in the fridge for a few days, and the rest in the freezer so they stay fresh and are ready for me when I need them. I recommend defrosting them overnight in the fridge but they can also be reheated from frozen, it just takes longer.
Easy and simple - Best of all, these are so easy to make and only have a few simple ingredients. The only cooking you will do are the eggs and that only takes about 5 minutes of hands-on work because they cook in the oven. You'll need English muffins, turkey ham (or sliced turkey), sliced cheese (I like cheddar), and any other add-ons of your choice. Pesto, avocado, and hot sauce are my favorites!
Ingredients
- English muffins - To mimic restaurant and fast food-style breakfast sandwiches, I'm using English muffins for the bread. The baked egg patties are also easy to fit in them. You can use any rolls or buns, even croissants would be great, similar to these Croissant Breakfast Sandwiches.
- Eggs - Fresh large eggs are the best here.
- Sliced cheddar - I like using sliced cheese in these sandwiches to make things quick and easy, especially aged cheddar here for more flavor but you can also slice a block of cheddar as well.
- Turkey - You can use turkey ham or sliced roasted turkey, whichever you have on hand. These sandwiched are perfect for leftover turkey on Thanksgiving.
- Seasonings - You'll need sea salt, pepper, a mix of dried herbs (I like using Italian Seasoning), red pepper flakes if you want to add a little bit of heat, and fresh herbs for freshness, flavor, and some color.
Variations and Substitutions
- Avocado - You can add sliced avocado after you warm up the sandwich in the oven. You can freeze it with it as well! Just make sure to take the avocado off before you pop the sandwich into the oven to toast it.
- Sauce - I wanted to keep the base recipe really simple but you can add hot sauce, ketchup, or any other sauce to the sandwich when you're ready to eat as well.
- Gluten-free bun - You can use any regular or gluten-free bread for these sandwiches!
- Dairy-free - Use vegan butter, dairy-free cheese, and vegan pesto to keep the sandwiches dairy-free.
How to Make Turkey Breakfast Sandwich
- Preheat your oven to 325F and brush a small, rimmed baking sheet or baking dish with butter. Set aside. (My baking sheet is 6.5 x 9.5 inches.)
- In a medium bowl, whisk together eggs, sea salt, black pepper, garlic powder, dried oregano, and crushed red pepper.
- Pour the egg mixture into your prepared pan and bake in the preheated oven for 15 minutes.
- Take the eggs out of the oven and allow them to cool while you prep the rest.
- Slice the English muffins in half and spread approx. 1 teaspoon of pesto on both slices (optional) and add 2 slices of turkey ham on one side.
- Slice the eggs into 6 squares and add a square to each sandwich.
- Top the eggs with a slice of cheddar and close with the other half of the English muffin.
- To enjoy immediately, raise the oven temperature to 350F and warm up the sandwich for 5 minutes to melt the cheese.
- Add sliced avocado or other toppings, and enjoy!
Expert Tips!
- To save extra time in the morning, when freezing sandwiches, if you're adding avocado, add it before freezing them. When you go to warm up your sandwiches, just take the avocado off and add it back once the sandwiches are finished warming up. It will defrost while the sandwiches are in the oven.
- These sandwiches are perfect for using up leftover turkey from your Thanksgiving dinner! Just replace the ham with turkey slices.
Serving Suggestions
You can serve the sandwiches on their own or serve them with these Breakfast Potatoes if you have extra time! They're one of the most popular and loved recipes on the site and for a good reason, they're so good!
If you need to take the sandwich with you on the go, I recommend wrapping it in foil after warming it up to make sure it stays slightly warm. I like to also slice the sandwich in half before wrapping it up.
Storing and Reheating
Fridge - Store the sandwiches in the fridge wrapped in foil or parchment paper and ziplock bags for 2-3 days. They taste the best the first 1-2 days. If you plan to keep them longer, I recommend freezing them.
Freezer - Store the sandwiches wrapped in foil and place them in a big freezer bag or a freezer-safe container to prevent freezer burn for 2-3 months when stored properly.
Defrosting - I recommend defrosting the sandwiches in the fridge overnight before warming them up in the oven. You can also reheat them from frozen in the oven at 300F for 20-30 minutes or until warmed through. Always open the sandwich first so it defrosts and reheats faster.
Reheating - If the sandwich is refrigerated, preheat your oven to 350F, open the sandwich, and warm it up for 10 minutes or until the cheese is melted and the sandwich is warmed through.
FAQs
Yes! You can use dairy-free butter for greasing the pan and vegan cheese for the sandwiches.
Yes, the texture is pretty much the same once you reheat the frozen sandwiches. They may look slightly different and they could be a little more wet than when they're fresh but overall I think they freeze really well and hold up perfectly!
Other Breakfast Sandwiches and Wraps
If you're looking for other breakfast sandwiches or wraps, especially ones you can freeze as well, check out the four recipes below! The last two freeze really well and they're so good! To see all the latest ones, head over to Savory Breakfast Recipes.
- Smoked Salmon Egg Sandwich (a classic and my favorite)
- Croissant Breakfast Sandwich (with turkey bacon and egg, similar to this sandwich)
- Breakfast Burritos with Potatoes (freezer-friendly, vegetarian, and so good!)
- Egg and Sausage Breakfast Burritos (freezes really well, perfect for meal prep!)
📖 Recipe
Turkey Breakfast Sandwich
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Low Lactose
Description
This Turkey Breakfast Sandwich is a delicious freezer-friendly breakfast you can make ahead for busy mornings. They make a great breakfast on the go or an easy quick lunch, plus, they're totally customizable!
Ingredients
- A knob of unsalted butter
- 6-7 large eggs
- ½ tsp fine sea salt
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- 6 English muffins (I used whole-wheat
- ¼ cup pesto (optional)
- 12 slices of turkey ham
- 6 slices of cheddar
- For serving: sliced avocado, tomato slices, ketchup, or any other toppings
Instructions
- Preheat your oven to 325F and brush a small 6.5x9.5", rimmed baking sheet or baking dish with butter. Set aside.
- In a medium bowl, whisk together eggs, sea salt, black pepper, garlic powder, dried oregano, and crushed red pepper.
- Pour the egg mixture into your prepared pan and bake in the preheated oven for 15 minutes.
- Take the eggs out of the oven and allow them to cool while you prep the rest.
- Slice the English muffins in half and spread approx. 1 teaspoon of pesto on both slices (optional) and add 2 slices of turkey ham on one side.
- Slice the eggs into 6 squares and add a square to each sandwich.
- Top the eggs with a slice of cheddar and close with the other half of the English muffin.
- To enjoy immediately, raise the oven temperature to 350F and warm up the sandwich for 5 minutes to melt the cheese, add sliced avocado or other toppings, and enjoy! See notes for storing.
Notes
Storing: Store the muffins wrapped in foil or parchment paper in an airtight container in the fridge for 2-3 days or in the freezer for 3-4 months. I like to wrap them individually in foil and store in a freezer bag.
Reheating: Remove the foil and reheat the refrigerated sandwiches on a baking sheet in a preheated oven at 350F for 10 minutes. Open them to toast the top half. It’s best to defrost them overnight in the fridge first if frozen. Or reheat from frozen at 300F for 20-30 minutes.
The nutritional info is only an estimate and will vary greatly based on the bread and ham you use.
Veronika Sykorova says
This is one of my all time favorite savory breakfast recipe! They's so easy to make in a big batch. I hope you love it as much as I do!