Egg and Cheddar English Muffin Breakfast Sandwiches
Toasted English muffins layered with a fluffy baked egg patty, sharp cheddar and crisp bacon. Make a batch on Sunday and reheat them for fast weekday breakfasts.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 6
Baking the eggs in a dish gives you evenly sized patties with no pan flipping. Pull them when the center is barely set so they stay tender after reheating.
Method
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Heat the oven to 375°F (190°C). Butter an 8x8-inch baking dish.
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Whisk the eggs, milk, salt and pepper until smooth, then pour into the dish.
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Bake for , until the eggs are just set in the center. Cool for , then cut into 6 squares.
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Toast the English muffins until golden and spread the cut sides with the softened butter.
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Layer each bottom half with a square of egg, a slice of cheddar and a slice of bacon, then close with the muffin top.
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Serve warm, or wrap individually and refrigerate for up to 4 days.
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To freeze, wrap each sandwich in foil and freeze up to 2 months. Reheat in a 350°F oven for , or microwave unwrapped for .
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