Breakfast Sandwich
User Reviews
5
Breakfast Sandwich
Description
This breakfast sandwich uses eight large eggs beaten with milk, salt, and pepper then baked in a greased 9x13-inch pan until just set. The baked egg slab is sliced into six rectangular portions, each folded to fit the sandwich. Sausage patties, or alternately ham or bacon, are cooked separately and assembled on English muffins split and toasted under a broiler with cheddar cheese melted on six muffin halves.
The sandwiches are assembled with the folded egg slices placed on the non-cheese muffin halves topped with sausage and then the cheesy muffin halves. Baking eggs rather than scrambling in a pan creates uniform squares, speeding assembly for multiple sandwiches. The broiled cheese melts quickly for a crisp toasted top, enhancing texture combination.
This recipe is convenient for batch making breakfasts, including freezing instructions. Sandwiches may be wrapped and frozen up to four months, then reheated gently in a microwave wrapped with a damp paper towel to preserve moisture.
Ingredients
- 8 large egg
- 3 tablespoons milk
- salt to taste
- black pepper to taste
- 6 sausage or 6 slices ham or bacon, cooked, cooked, patties
- 6 English Muffin split
- 6 lices cheddar cheese
Instructions
- Preheat oven to 400°F. Grease a 9x13-inch pan.
- In a mixing bowl whisk together eggs, milk, salt & pepper to taste.
- Pour the egg mixture into the greased pan. Bake for 12-14 minutes, or just until the center is set.
- Heat sausage patties according to the recipe or package directions.
- Once eggs are out of the oven, turn on the broiler. Place muffins on a baking sheet, split side up and place under the broiler 2-3 minutes or until lightly crisped. Remove from the oven and top 6 of the halves with cheese.
- Put the 6 halves with the cheese back under the broiler for 1 minute to melt the cheese.
- Cut the egg into 6 long rectangular slices. Fold the rectangles in half and place on the 6 remaining muffin halves. Top with sausage.
- Assemble the sandwiches and serve.
Notes
- Eggs can be scrambled before baking if preferred for a different texture.
- For freezing: wrap sandwiches individually in plastic wrap, label with date, and store in a freezer bag for up to 4 months.
- To reheat frozen sandwiches, microwave wrapped in a damp paper towel for 90 seconds per side, letting rest before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6sandwiches
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 354 | 18% |
| Carbohydrates | 27g | 9% |
| Protein | 19g | 38% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 250mg | 83% |
| Sodium | 628mg | 26% |
| Potassium | 274mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 373IU | 7% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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