Egg and Cheese Breakfast Sandwiches
- 12 English Muffins
- 12 Large eggs
- Grated Cheese (I used about 10 ounces for 12 sandwiches.)
- Butter, or olive oil (optional)
Just grab a muffin tin and and very lightly oil each spot in the tin with either butter or spray oil (I used a very small amount of butter on a paper towel.)
Then crack an egg in each muffin area!
Well that was easy.
Stick these in a 350 degree oven for about 15-20 minutes. Sometimes for sandwiches like this, I like my eggs runny, but since I was freezing them and everything, I thought it’s probably a better idea to make sure they are cooked through.
While you’re waiting for your eggs to cook, grate some cheese.
Use your favorite. I think pepper jack would rule.
After about twenty minutes, you’ll have these perfectly cooked, perfectly shaped eggs. These are just asking to be put on a sandwich!
I also decided to toast up all my English muffins. Given that I was making a bunch, I just sliced all of my muffins in half and laid them all out on a baking sheet. After about 10 minutes in the oven (you can toast these at the same time as your eggs are cooking), they’ll be toasty and ready to go.
The English muffin makes the best sandwiches
Making the sandwich. This is not rocket science people. Take half of a muffin, add some cheese, add an egg, and apply the top half of the muffin.
If you’re so inclined, add a tiny smear of butter onto the top half of the muffin, just for some added flavor. You could also hit the sandwich with some pepper if you wanted or even some hot sauce!
The butter is optional.
Once everything is set, it doesn’t take much time to bang out a whole bunch of these. I would never call this Fast Food, but it’s definitely a fast way to make food.
So very simple.
Now you have two options:
Eat these right away! If you wanted to eat these right away, just stick them back in the oven for 5 or 10 minutes until they are warmed through and the cheese is melted and delicious.
Store for later! If you want to store these for later, stick all your sandwiches on a baking sheet and put them all in the freezer, uncovered and unwrapped. Leave them in there for about an hour. This will give them a chance to give off some moisture and also freeze a bit. If you were to wrap them up right away then there would be all kinds of liquid that would condense.
But don’t forget about them or they’ll get freezer burned. Pull them all out after an hour or two and wrap them individually in plastic wrap or foil and then store them in a freezer safe plastic bag. They will keep for a few weeks without a problem.
From the top.
Tip for Heating (or Reheating). There is really only one tip: Don’t use a microwave. I tried one in the microwave and it is just okay. It’s definitely edible and if you’re in a rush, it’ll have to do, but if you have the time, heat them in the oven. From completely frozen to warm and melted, it’ll take about 25 minutes in a 350 degree oven.
The problem with the microwave is that the muffin tends to get a bit soggy. And nobody likes a soggy muffin!