One of my family’s most favorite meals are breakfast sandwiches – basically Egg McMuffins. We tend to keep all the necessary ingredients at our house at all times and we have these more often for dinner than we do for breakfast! If you’ve ever tried to make a large quantity of breakfast sandwiches at once (and by large I’m talking about like, 5 or more haha) you know it’s a challenge! You can’t toast the English muffins at once, the eggs have to get pulled out at exactly the right moment, half of them always end up cold, and mostly it’s just a tricky game of timing.
After slaving away for way too long on way too many nights, I figured out a way to simplify the process. Now I can make these Large Batch Egg Breakfast Sandwiches for family dinner, or a big neighborhood breakfast or extended family brunch with no trouble at all. One major trick is this tutorial for poaching eggs in a muffin tin! Click that link to read all about that if you missed it.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Eggs
- Butter
- English muffins
- Cheese slices
- Canadian bacon
- Salt and pepper
How to Make Large Batch Egg Breakfast Sandwiches
- Grab a muffin tin (I prefer the jumbo muffin tins, but any size will work) and butter each well. Add a tablespoon of water to each well, then crack an egg in each one.
- While those are cooking, butter and arrange English muffin halves on a baking sheet (line with foil for easy clean up!). When the eggs are done, cover them with foil and pop your English muffins in the oven for a few minutes to broil. I like to pop my Canadian bacon on the same pan when the muffins are almost done, just to warm through.
- When muffins are toasted, remove your pan from the oven, add a slice of cheese to half of your English muffins, then top with a piece of Canadian bacon and an egg sprinkled with salt and pepper, top with the other English muffin half, and enjoy!
Storing and Other Tips
- If planning ahead or storing leftovers, let the sandwiches cool completely and then wrap each sandwich individually in plastic wrap, parchment, or foil, then place them all in a freezer bag or airtight container and store in the fridge. Enjoy within 3-5 days for best results.
- To reheat: Remove sandwich from wrapping. Wrap in a paper towel and microwave for 30-60 seconds or until heated through.
- If you have more than one oven, toast your muffins and warm your Canadian bacon in one while your eggs cook in the other!
Frequently Asked Questions
Absolutely! Check out this other Breakfast Sandwich post for instructions on making scrambled eggs in the oven.
Poached eggs don’t freeze and reheat well. If you’d like to make breakfast sandwiches to freeze, I recommend using this Breakfast Sandwich recipe that uses scrambled eggs.
Nope, precooked sausage patties or bacon would be great! You can also just do egg and cheese.
Large Batch Egg Breakfast Sandwiches
Equipment
Ingredients
Make as many as you like! You'll want equal amounts of each main ingredient listed.
- Eggs
- butter
- English muffins
- cheese slices
- Canadian bacon
- Salt and pepper
Instructions
- Preheat oven to 350℉. Coat each well of a muffin tin with butter. Add 1 tablespoon water to each one. Crack an egg in each well. Do not salt and pepper (it will wash away with the water!) . Bake for about 10 minutes, but watch them a few minutes before and after that in order to cook to desired doneness. Keep in mind the water on top will be discarded- sometimes it makes it look like uncooked egg white on top, when it’s really just water.
- While eggs are cooking, place buttered English muffin halves face-up on a baking sheet, to one side of the pan and lay out Canadian bacon on the other side. When eggs come out of the oven, cover with foil and set aside.
- Place baking sheet under the broiler and watch carefully. Your Canadian bacon might heat up before the muffins are toasted and you just have to eyeball everything and pull it when it’s ready. When muffins are toasted, place a slice of cheese over half of them and return to oven (with oven off) and door closed so it can melt.
- Remove from oven, top with an egg. Sprinkle on some salt and pepper, add Canadian bacon and enjoy.
- If you have a double-oven, I usually skip the broiler and cook my muffins at 400℉ degrees at the same time as the eggs for about 10 minutes or until toasty. I add the Canadian bacon only in the last 2 minutes or so. Then everything is done at the same time.
Notes
- If planning ahead or storing leftovers, let the sandwiches cool completely and then wrap each sandwich individually in plastic wrap, parchment, or foil, then place them all in a freezer bag or airtight container and store in the fridge. Enjoy within 3-5 days for best results.
- To reheat: Remove sandwich from wrapping. Wrap in a paper towel and microwave for 30-60 seconds or until heated through.
Questions & Reviews
Made these tonight for a quick dinner for our little family and wrapped the leftovers up to use for breakfast for the next couple of days. So easy and so delicious! I often have hash brown patties in my freezer that we can pop in the air fryer to go with them.
When I do this for a crowd, I often use a large jar of Chez Whiz (I know…?) and evaporated milk – mixed together and heated and poured over the stacked muffin. Looks pretty!!!!
Would these work well if you made a big batch and then froze them for a quick breakfast? What would be the best way to wrap and store them?
If I were going to freeze, I’d probably skip the poached egg and do a scrambled version, like this: https://fit-over50.news/breakfast_sandwiches/%3C/a%3E%3C/p%3E
Is there a way to freeze these?
If I were going to freeze, I’d probably skip the poached egg and do a scrambled version, like this: https://fit-over50.news/breakfast_sandwiches/%3C/a%3E%3C/p%3E
Just a note (after playing with the egg poaching in the oven thing last week.) Pull your eggs a little early if you plan to have them sit for a few minutes. I pulled mine when they were perfect and in the 5 or so minutes they sat in the hot pan while I made my hollandaise the eggs got a little too set.