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.
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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
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