Egg Sandwiches On The Run

My husband recently landed a new job, and now he has to leave the house every morning to go to work. He was a little concerned on getting enough food in the morning for breakfast, and being able to do it quickly.

So we searched Pinterest for ideas on breakfast sandwiches…

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Easy Breakfast Sandwich!

I think we got it figured out. It’s pretty easy, and the hardest part is waiting for the bacon to finish cooking.

The first week I made these with a muffin tin… they came out too thick and tall. So I bought a whoopie pie pan yesterday (on clearance!) and they came out better.

Makes six servings (the number of English muffins in the bag).

Ingredients:

  • 6 English Muffins
  • 6 eggs
  • 6 pieces of bacon*
  • 3-6 pieces of cheese

Crack the eggs into the pan, and smash the yolks (egg yolk all over the car is not fun to clean). Add a little salt and pepper (and maybe some Frank’s Hot Sauce).

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Prepare the bacon. You can use sausage patties or Canadian bacon if you prefer.

Bacon

 

Cook in preheated 350 degree oven. The eggs are good at about 15 minutes, the bacon at about 30.

Prepare the English Muffins. I break them apart (with a fork-to keep all the nooks and crannies) and lightly toast them.

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When everything is all cooked and ready to be prepared, lay out wax paper for each sandwich.

Prepare the sandwiches assembly line style. I put the egg on the bottom, followed by the cheese, then the bacon.

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Wrap in the wax paper, store in a ziploc bag in the freezer until ready to eat.

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To reheat: Wrap in paper towel. Cook for 2 minutes at 30% power, then 45-60 seconds at full power. Flip in between.

Just like the store bought freezer sandwiches – don’t let them sit too long before eating, they get kinda rubbery if they get cold.

Pinned from Easy Breakfast Sandwiches!

Next he’ll want breakfast burritos, I’m sure!

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3 thoughts on “Egg Sandwiches On The Run

  1. Pingback: French bacon and egg sandwich | Chef Doru's Blog

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