Prep Time
15 Mins
Total Time
30 Mins
Yield
6 sandwiches

You’re running out the door, slightly late for work, with a thermos dripping with coffee and a half-unwrapped granola bar in your mouth. If this sounds like just another day in the life, you need these make-ahead egg sandwiches in your life. Take less than an hour one night or weekend to make a batch (or 5) and be prepared with a real breakfast for days.

Crack a whole carton of eggs into a bowl and beat them with salt, pepper, and a splash of milk if you like. If you have some on hand, toss in chopped parsley or chives. Pour the eggs into a well-greased baking dish or muffin tin and bake them until just firm. Meanwhile, cook a mess of bacon, sausage or ham and set the meat aside. When the eggs are cooked, lay them onto a toast a bunch of English muffin with slice of cheese and a couple pieces of the cooked meat. Stack the sandwiches a container, then tuck them into the freezer. When you’re ready to eat, pull out a sandwich, wrap it in a damp paper towel, then tightly in parchment paper, and pop it in the microwave. In just about 2 minutes you’ll be out the door, sandwich in hand.

Microwave Breakfast Sandwiches

Photo by Gina DiSimone

How to Make It

Step 1

Preheat oven to 350°F. Whisk together eggs, milk, salt, and pepper in a bowl; stir in bacon and cheese. Spray a jumbo muffin pan with cooking spray, and evenly divide egg mixture among 6 cups. Cook in preheated oven until eggs are set, 15 to 20 minutes. Remove from oven, and let cool 5 minutes.

Step 2

Remove cooled egg mixture “patties” from pan, and place 1 on each English muffin. Top with cheese and bacon, sausage, or veggies. Place breakfast sandwiches in a gallon zip-lock freezer bag, pressing to get all the air out. Store in freezer. 

Step 3

To reheat, remove desired number of sandwiches from freezer bag. Wrap each sandwich in a wet paper towel, and then wrap in a small piece of parchment paper. Microwave on HIGH 2 1/2 to 3 minutes, or until heated through; unwrap and enjoy.

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