Egg Muffin Breakfast Sandwich Recipe
Make these egg muffin breakfast sandwiches ahead of time, freeze them, and enjoy a hot breakfast on even the busiest mornings.
Servings: 6 sandwiches
Calories: 411kcal
Ingredients
- 6 large eggs
- Salt & pepper to taste
- 6 English muffins split and toasted
- 6 slices American cheese
- 6 slices Canadian bacon or ham or cooked sausage or bacon
- Nonstick cooking spray
Instructions
- Preheat oven to 350°F. Spray a muffin tin or whoopie-pie pan with nonstick spray. Crack one egg into each cup, pierce the yolk, and season with salt and pepper. Bake 13–17 minutes or until just set.
- Toast the English muffins if eating right away.
- Assemble: bottom muffin half with cheese, egg, Canadian bacon and the English muffin top.
- Serve immediately or wrap and store for later.
Notes
Sandwiches can be made ahead of time and refrigerated. Heat for approximately 30 seconds in the microwave, depending on your wattage.
To freeze sandwiches, wrap individually with parchment paper or plastic wrap. Thaw in refrigerator overnight OR defrost egg separately in the microwave, then reassemble sandwich and reheat.
Cheese - use any variety of cheese; American, cheddar, Swiss, or pepper jack
Meat: ham, cooked sausage patties or bacon can be substituted
Storage: Refrigerate: Up to 4 days. Freeze: Up to 1 month. Reheat as directed above.
Nutrition
Serving: 1sandwich | Calories: 411kcal | Carbohydrates: 28g | Protein: 26g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Cholesterol: 242mg | Sodium: 950mg | Fiber: 2g | Sugar: 1g
