Make Ahead Breakfast Sandwiches
6 English muffins
Butter for muffins (optional)
6 slices cheese (American, Cheddar, Provolone, etc)
salt and pepper to taste
6 slices cooked meat (bacon, Canadian bacon, ham, sausage patties, etc)
Preheat oven to 350 degrees.
Spray 6 ramekins (custard cups) or large-cup muffin tin with non-sick spray.
Crack an egg into each prepared cup, and salt and pepper to taste.
Take a butter knife and zig-zag gently through the yolk to spread it out a bit (you can omit this step if you want, but I like the yolk spread out a bit in this manner).
Bake the eggs for about 20 minutes. Begin checking the eggs after about 12 minutes if you like them a little softer.
While the eggs are baking, split the English muffins open and toast them.
Once the muffins are toasted, lay them out in a line. Butter the muffins (optional).
Put a slice of your chosen meat on the bottom of each muffin. Put a slice of cheese on the other half of the muffin.
When the eggs are done, remove from oven. Run a butter knife around the edge of each cup if necessary and remove the eggs from the cups.
Put a baked egg on top of the meat on the bottom half of the muffin.
Put the top half of the muffin (with the cheese) over the top of the egg. Gently press the top in place.
Once the sandwiches are complete, put on a cookie sheet and freeze at least 20 minutes.
If you are going to be using the sandwiches one or two at a time, wrap each sandwich in a paper towel. Put sandwiches in a zip-lock freezer bag and freeze. When ready to eat, remove sandwich and microwave in paper towel for 1 minute or until heated through.
Pairs Well With
This version of the breakfast sandwich is similar to McDonald's McMuffin. You can take them out of the freezer to reheat one at a time, or make several to feed a group that's looking for a quick but hearty and tasty breakfast.