Get the Recipe:Breakfast Sandwich with Egg and Bacon
A classic breakfast sandwich with egg is everyone’s favorite way to start the day! Whether you want to make one fried egg sandwich or fill your freezer with ready-to-go breakfast sandwiches, this recipe has you covered!
12slicesbacon(or 6 sausage patties or 6 slices Canadian bacon)
6slicescheddar or American cheese
6English muffins
For 1 sandwich
2large eggs
1tablespoonmilk
salt and pepper to taste
2slicesbacon(or 1 sausage patty or 1 slice Canadian bacon)
1sliceAmerican or cheddar cheese
1English muffin
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Instructions
For six sandwiches
Preheat oven to 350ºF. Liberally spray a 9x13 baking dish with cooking spray and set aside. (A similar size will also work - a jelly roll pan is great).
In a large mixing bowl, whisk the eggs, milk and salt and pepper together. Pour into the prepared pan.
Bake for 12-14 minutes or just until the eggs are set in the middle.
While the eggs are baking, prepare your bacon or choice of meat and toast the English muffins. Cut each piece of bacon in half.
When the eggs are done baking, cut them into 12 squares.
Place one half of the English muffin on a baking sheet. Layer with 1 egg square and 1 piece of cheese. If desired, broil the sandwich for a minute to melt the cheese.
Remove from the oven and layer with a second egg square and bacon. Top with the other half of English muffin. Serve or freeze.
For one sandwich
In a small bowl, whisk eggs and milk together.
Pour egg mixture into a small skillet that has been sprayed with cooking spray.
Move egg mixture around until fully cooked and then fold it in half and then in half again, making a triangle.
Toast English muffin and prepare your protein according to package directions.
Place one half of the English muffin on a baking sheet. Layer with 1 egg square and 1 piece of cheese. If desired, broil the sandwich for a minute to melt the cheese.
Remove from the oven and layer with a second egg square and bacon. Top with the other half of English muffin. Serve!
Notes
Freezing/Storage Info:
Store baked eggs in an airtight container, in the refrigerator for 3-4 days. If not eating the sandwiches right away or freezing, wait to put the sandwiches together - the English muffins will get soggy.
Freezing - wrap each sandwich in parchment paper or foil and place in a resealable freezer bag for up to 1 month.
Reheating Info:
Microwave: Thaw in the refrigerator overnight. Remove storage wrapping and wrap in a paper towel. Microwave on defrost or 50% power for 1 minutes. Flip sandwich over and microwave an additional minute on full power or until the sandwich is fully heated through.
Oven: No thawing needed. Remove from the plastic storage bag. If the sandwiches were wrapped in parchment or foil, you don’t have to remove that. Place on a baking sheet and heat at 350 for 15-20 minutes.
Notes:
Want to add veggies? Add them to the egg bake (it may take longer to bake) or add a layer of spinach, arugula, avocado or tomato to top off your sandwich.
The way the eggs are cooked in this recipe is often referred to as “sheet pan eggs.” It is a quick and easy way to bake a lot of eggs quickly at one time. It works great if you are hosting a brunch or group.
Transferring the pan of eggs to the oven can be tricky, do it carefully or work close to the oven.