Large Batch Egg Breakfast Sandwiches
Make a large batch of toasted English muffins with melted cheese, Canadian bacon and a soft-cooked egg.
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.
Nutrition
Serving: 1breakfast sandwich, Calories: 380kcal, Carbohydrates: 27g, Protein: 20g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 215mg, Sodium: 680mg, Potassium: 248mg, Fiber: 2g, Sugar: 0.2g, Vitamin A: 629IU, Vitamin C: 0.1mg, Calcium: 210mg, Iron: 1mg
Calories: 380kcal
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