My freezer drawer has one shelf that belongs to breakfast. Six sandwiches go in on Sunday, and the rest of the week takes care of itself. These are the ones my family asks for: baked egg whites, salty turkey bacon, a slice of cheddar, and a toasted whole wheat English muffin that holds up when you reheat it.
The egg part is the trick worth knowing. Instead of frying six eggs one at a time, you bake two cups of liquid egg whites in an 8-inch square pan for 18 to 20 minutes, then cut the slab into six squares. Every sandwich gets the same amount, and nothing sticks to the pan.
One thing matters more than anything else here: let the sandwiches cool completely before you wrap them. Ten to fifteen minutes on the counter. Skip that and the trapped steam turns the muffin soft in the freezer.
Tips & Tricks
- Pull the egg pan out as soon as the center stops looking wet. Overbaking makes the egg spongy.
- Let the baked eggs rest 2 minutes before cutting so the squares hold their shape.
- Cool the assembled sandwiches fully before wrapping. Warm sandwiches steam inside the wrap and go soggy.
- A round cookie cutter gives you neat circles, but squares fit an English muffin just as well.
- Eat the trimmed egg edges right away or keep them in the fridge for up to 2 days as a snack.
Step-by-Step Instructions
1. Heat the oven and bake the eggs
Set the oven to 350°F (180°C). Spray an 8-inch square nonstick baking dish, add the egg whites, and season with the salt and pepper. Bake for 18 to 20 minutes, until the eggs are set and the edges have pulled away from the sides a little.
2. Crisp the turkey bacon
While the eggs bake, put a large nonstick skillet over medium heat and add the bacon. Cook for about 3 minutes per side, turning once, until browned and crisp. Move the slices to a paper towel lined plate.
3. Cut the egg slab
Take the pan out of the oven and leave the oven on. Let the eggs sit for 2 minutes, then cut them into 6 even squares, or press out 6 circles with a cookie cutter.
4. Toast the muffins
Lay the split muffins cut side up on a parchment lined baking sheet. Brush the cut faces with melted butter and bake at 350°F for 5 to 6 minutes, until light golden. An air fryer at 350°F works the same way.
5. Build the sandwiches
Put a cheese slice on each bottom muffin half. Add one egg square and one bacon slice, then set the tops back on.
6. Cool before wrapping
Leave the sandwiches on the counter for 10 to 15 minutes until they are completely cool. This step keeps them from getting soggy later.
7. Wrap and store
Wrap each sandwich tightly in parchment paper, then put them all in a freezer bag or airtight container. Refrigerate up to 3 days or freeze up to 2 months.
8. Reheat and serve
From frozen, unwrap one sandwich and microwave on HIGH for 1½ to 2 minutes, until hot all the way through. Or air fry at 350°F for 15 to 20 minutes, until the cheese melts.
How to Store Turkey Bacon And Egg White Sandwiches
Refrigerator
Wrap each cooled sandwich and keep it in the fridge for up to 3 days.
Freezer
Wrap tightly in parchment, then bag them. Freeze for up to 2 months.
Reheating
Unwrap first. Microwave on HIGH for 1½ to 2 minutes from frozen, or air fry at 350°F for 15 to 20 minutes until the cheese melts.
Frequently Asked Questions
Q: Can I use whole eggs instead of egg whites?
You can, but the texture changes. Whole eggs bake into a denser slab and take a little longer to set. The recipe as written uses 2 cups of liquid egg whites, which is about 12 large whites.
Q: Why did my sandwiches turn out soggy?
Almost always because they were wrapped while still warm. Let them cool completely, 10 to 15 minutes, before they go into parchment. Also pat dry any add-ins like tomato.
Q: How do I know the egg whites are done?
The center should look opaque and feel set when you press it lightly. The edges will have shrunk away from the pan a little. If the middle still looks wet and shiny, give it 2 more minutes.
Q: Can I make these ahead for the week?
Yes. They keep in the fridge for up to 3 days, so a Sunday batch covers you through Wednesday. Freeze the rest.
Q: Is turkey bacon fully cooked before I cook it?
Treat it like raw poultry and cook it until browned and crisp, about 3 minutes per side in a nonstick pan. If you want to be certain, check the thickest part with a food thermometer and aim for 165°F (74°C).
Turkey Bacon And Egg White Sandwiches (Freezer Friendly)
Fluffy baked egg whites, crisp turkey bacon and cheddar on toasted whole wheat English muffins. Make six at once and freeze them for busy mornings.
Ingredients
Instructions
- 1Heat the oven and bake the eggs — Set the oven to 350°F (180°C). Spray an 8-inch square nonstick baking dish, add the egg whites, and season with the salt and pepper. Bake for 18 to 20 minutes, until the eggs are set and the edges have pulled away from the sides a little.
- 2Crisp the turkey bacon — While the eggs bake, put a large nonstick skillet over medium heat and add the bacon. Cook for about 3 minutes per side, turning once, until browned and crisp. Move the slices to a paper towel lined plate.
- 3Cut the egg slab — Take the pan out of the oven and leave the oven on. Let the eggs sit for 2 minutes, then cut them into 6 even squares, or press out 6 circles with a cookie cutter.
- 4Toast the muffins — Lay the split muffins cut side up on a parchment lined baking sheet. Brush the cut faces with melted butter and bake at 350°F for 5 to 6 minutes, until light golden. An air fryer at 350°F works the same way.
- 5Build the sandwiches — Put a cheese slice on each bottom muffin half. Add one egg square and one bacon slice, then set the tops back on.
- 6Cool before wrapping — Leave the sandwiches on the counter for 10 to 15 minutes until they are completely cool. This step keeps them from getting soggy later.
- 7Wrap and store — Wrap each sandwich tightly in parchment paper, then put them all in a freezer bag or airtight container. Refrigerate up to 3 days or freeze up to 2 months.
- 8Reheat and serve — From frozen, unwrap one sandwich and microwave on HIGH for 1½ to 2 minutes, until hot all the way through. Or air fry at 350°F for 15 to 20 minutes, until the cheese melts.
Food safety: Check the thickest part with a food thermometer. Poultry must reach 165°F (74°C); color alone is not reliable.
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