Everybody loves a good Breakfast Sandwich! They’re even better when you can make them in a big batch all at once. These sandwiches have a little kick of hot sauce baked right into the eggs and can be customized however you like. They’re ready to enjoy right after making, or to freeze and serve later. For meal prep, you can either make and freeze the egg patties and use them to freshly make breakfast sandwiches or you can freeze entire prepared sandwiches and reheat them when you’re ready–just like from the freezer section, at a fraction of the cost.
Ingredients and Equipment Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Ingredients
- English muffins – Sourdough is my favorite.
- Eggs
- Butter – Always use real butter if you can.
- Water
- Kosher salt
- Greene Tabasco sauce – Green Tabasco is spicy, but “mildly spicy,” in comparison to its deep red cousin. It pairs so well with eggs and just gives everything a delightful bright kick. Feel free to leave it off if you don’t enjoy it, or replace it with another hot sauce of your choice.
- Cheese slices – We love pepper jack or cheddar.
- Thinly sliced honey ham – Canadian bacon, precooked sausage patties, or pre-cooked bacon also work.
- Additional toppings as desired – Onions, avocado, tomato, etc.
Equipment
- Whoopie pie pan – This Whoopie Pie Pan turned out to be ideal for making perfect scrambled egg patties for multiple sandwiches. The wells are 3 inches wide, which is really close to the diameter of an English muffin. A muffin tin (or even a muffin-top pan) would also work, although the patties will be thicker and may cook a little differently. The jumbo muffin size is probably best.
How to Make Breakfast Sandwiches
- Butter each well of your whoopie pie pan. You can use oil or non-stick pray, but I find butter works best to release the eggs from the pan when done.
- Crack your eggs into the jar of a blender, add a little water, Tabasco sauce, and kosher salt. Pulse until the eggs are blended but not overly frothy. Pour the egg mixture evenly among all the cavities of the whoopie pie pan and bake until the eggs are puffed and set.
- While the eggs are baking, make sure your chosen toppings are ready. Slice veggies and heat any meat as necessary if you’re planning to eat these right away.
- Butter your English muffin halves and place them on a baking tray. As soon as the eggs are dine, switch the oven to broil and pop the buttered English muffins in for just a couple of minutes until toasty.
- Remove the muffins from the oven, place your chosen meat on one half of each muffin, top with an egg round, then a slice of cheese, then any additional toppings and the other half of the muffin. Enjoy immediately.
Storing and Other Tips
- Store any leftover assembled sandwiches, individually wrapped, in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- To reheat, unwrap from plastic, wrap in a paper towel, and microwave 30-60 seconds, until heated through.
Freezer Instructions
- Option 1: Place cooked egg patties on a plate or baking sheet and freeze completely. Transfer to a zip-top freezer bag and return to freezer. To reheat, warm in microwave for 30 seconds, or until heated through, then assemble breakfast sandwiches according to recipe directions.
- Option 2: Don’t toast the English muffins. Allow the egg to cool completely. Assemble according to directions, then wrap in parchment paper and store in a freezer safe container or zip-top bag in the freezer. When ready to eat, wrap in a clean paper towel and cook on 30%/defrost in microwave for 90 seconds. Cook on full power for 30-60 seconds (depending on microwave power). Allow to stand for 1 minute before serving.
Frequently Asked Questions
Can I add other things to the egg patties?
Sure. Feel free to add some sautéed veggies, chopped roasted red pepper, green chilis, mushrooms, etc. I would just sprinkle a few things in each well before adding the eggs to make sure you don’t overflow your pan. I would not use any raw veggies, as they will release water into the eggs as they cook. Give everything a quick sauté first and you should be good to go!
Can I use liquid eggs or egg whites?
Yes. Egg whites cook faster than whole eggs, so you may want to drop your oven temp down a few degrees and just keep a careful eye on them. Whole eggs in a carton should work just like freshly cracked eggs.
Can I bake the eggs all together in a pan if I don’t have a whoopie pie pan or muffin tin?
Yes. A 9×13″ baking pan work well for baking eggs. Grease the pan thoroughly with butter before adding your egg mixture. Bake until just set, then cut into rounds or squares to fit your sandwiches.
Can I make these with poached or fired eggs?
Yes, although I wouldn’t freeze poached or fried eggs. Check out this Large Batch Breakfast Sandwiches post for info on cooking poached eggs this way!
Breakfast Sandwiches
Quick, easy, perfect breakfast sandwiches that you can either eat fresh or freeze for future use!
Servings sandwiches
Equipment
- whoopie pie pan
Ingredients
- 12 English muffins sourdough is my favorite
- Butter
- 8-9 eggs
- 2-3 tablespoons water
- ½ teaspoon kosher salt
- ½-1 teaspoon green Tabasco sauce
- Cheese we love pepperjack or cheddar
- Thinly sliced honey ham precooked bacon, and/or precooked sausage patties
- additional toppings like sliced bell pepper onions, avocado, tomato, etc.
Instructions
- Preheat oven to 350℉. Lightly grease/butter/spray a whoopie pie pan. Set aside.
- Crack the eggs into the jar of a blender and add water, Tabasco sauce, and kosher salt. Pulse until the eggs are blended but not overly frothy. Pour the egg mixture evenly among all the cavities of the whoopie pie pan (if you use 9 eggs, there may be a little leftover–8 eggs is a tiny bit too little and 9 is too much.) Bake for 8-11 minutes or until the eggs are puffed and solid in the middle but not brown at all. Remove from oven and turn the oven to high broil.
- Place the English muffins, cut side up, on a baking sheet and, if desired, butter lightly. Toast under the broiler for 2-3 minutes, keeping a very close eye on things (broiler burning is a disaster we can all relate to). Remove from oven.
- Place the meat on the English muffin bottoms. Top with egg, then cheese, then any additional toppings and the toasted top half of the English muffin. Eat immediately.
Notes
- Nutritional information was calculated without extra butter spread on English muffins before toasting.
- Store any leftover assembled sandwiches, individually wrapped, in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- To reheat, unwrap from plastic, wrap in a paper towel, and microwave 30-60 seconds, until heated through.
-
Freezer Instructions
- Option 1: Place cooked egg patties on a plate or baking sheet and freeze completely. Transfer to a zip-top freezer bag and return to freezer. To reheat, warm in microwave for 30 seconds, or until heated through, then assemble breakfast sandwiches according to recipe directions.
- Option 2: Don’t toast the English muffins. Allow the egg to cool completely. Assemble according to directions, then wrap in parchment paper and store in a freezer safe container or zip-top bag in the freezer. When ready to eat, wrap in a clean paper towel and cook on 30%/defrost in microwave for 90 seconds. Cook on full power for 30-60 seconds (depending on microwave power). Allow to stand for 1 minute before serving.
Nutrition
Serving: 12g, Calories: 341kcal, Carbohydrates: 28g, Protein: 21g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 153mg, Sodium: 858mg, Potassium: 235mg, Fiber: 2g, Sugar: 0.2g, Vitamin A: 460IU, Vitamin C: 0.3mg, Calcium: 247mg, Iron: 1mg
Calories: 341kcal
Cost: $3 per sandwich
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Questions & Reviews
We love this recipe! If you were going to make it for a crowd, say 35 people, and cook/freeze the eggs ahead of time…how would you recommend warming them all up? Crock pot? Microwave in batches?
Hmm, I’ve never frozen and re-heated fried/poached eggs before. I do know poached eggs work well stored in the fridge submerged in water, so I might do it that way and then just assemble when you are ready. If you experiment with freezing the finished sandwiches, let me know how they go! I would thing gently warming in the microwave on low power, or in a low oven would work.
Just found the pan on clearance at Joanne’s for less than $8! Then I made these for dinner tonight and YUM! Thanks for this recipe!
Costco was sampling a sandwich they made with pesto, Canadian bacon, and a sliced havarti they sell. We bought all of the ingredients for that and ten decided to add an egg to add some protein. Yum!
I am so remembering this for our next road trip! (Breakfast sandwiches are not just for breakfast.)
I have made eggs in the whoopie pan before, and the eggs stick everytime! I have tried using Pam and butter…. Any tips for a non stick egg??
Shortening. I know everyone hates it and it’s from the devil and all that, but seriously, it works and most of it is not getting into your eggs. 🙂
Genius, thank you! I’ve made them before by cooking one egg at a time in a cereal bowl. It will take just as long to cook 12 as it did for my family of 8, but I don’t have to do it 1 min at a time. 🙂 So great!
This post is awesome!! I have been trying to think of a way to make egg sandwiches myself! Thank you!