Make Ahead Breakfast Sandwiches
User Reviews
4.8
Make Ahead Breakfast Sandwiches
Description
This recipe involves baking an egg mixture seasoned with milk, salt, and pepper into a firm but tender custard, which is cut into twelve squares. English muffin halves are brushed with melted butter and toasted in the oven until crisp around the edges. Each sandwich is assembled by layering egg squares, cooked bacon or preferred meat, and sliced cheese on toasted muffin halves, then topping with the remaining halves.
Heating in a moderate oven melts the cheese and brings together flavors. The combination provides a balanced breakfast option with protein, fat, and carbohydrates, with a pleasant contrast between the soft eggs and crisp muffin.
These sandwiches can be frozen individually, wrapped properly, for convenient grab-and-go meals. Reheating can be done in the microwave wrapped in a paper towel or in the oven.
Do not overbake the egg mixture to maintain a tender texture.Choose your preferred cooked breakfast meat such as bacon, sausage patties, or Canadian bacon.Wrap sandwiches individually for freezing up to one month.Reheat frozen sandwiches in the microwave wrapped in a paper towel for convenience.
Ingredients
- 12 egg large
- 2 Tablespoons milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 12 English Muffin
- 4 Tablespoons butter melted, salted
- 12 lices Bacon sausage patties, breakfast ham, or canadian bacon, cooked
- 12 lices pepper jack cheese or cheddar cheese
Instructions
- Preheat oven to 325°F. Spray a 9x13-inch pan with cooking spray.
- Beat the eggs, milk, salt, and pepper together in a large bowl using a fork, whisk, or hand mixer. Pour into the prepared pan and bake for 18-22 minutes, just until set in the center. Do not overcook. Cool before cutting into 12 squares.
- Separate the muffin halves and arrange cut side up on a baking sheet. Brush with melted butter, then toast in the oven for 5-8 minutes, just until lightly toasted and crisp around the edges.
- Top 12 of the english muffin halves with the eggs, cheese, and meat of your choice, then top with the other muffin halves to make 12 sandwiches.
- Heat for 5 minutes in a 350°F oven for immediate consumption.
To Freeze
- Individually wrap each sandwich with waxed paper, aluminum foil, or parchment paper and freeze, sealed in a large ziploc bag, for up to 1 month.
To Reheat
- To reheat frozen breakfast sandwiches in the microwave, unwrap a sandwich and rewrap it in a paper towel. Microwave on defrost or 50% power for 1 minute, then flip the sandwich over and microwave on full power for 10-30 seconds until heated all the way through.
- To reheat frozen breakfast sandwiches in the oven, preheat the oven to 350°F. Wrap a sandwich in aluminum foil and bake for about 30 minutes until hot all the way through. Or if you let the sandwich thaw in the fridge the night before or defrost it in the microwave first to speed up the process, it will only take about 10-15 minutes to heat all the way through in the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12sandwiches
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 27g | 9% |
| Protein | 17g | 34% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 206mg | 69% |
| Sodium | 806mg | 34% |
| Potassium | 201mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 537IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 182mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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