I don’t know about you, but I love an egg and cheese sandwich in the morning. However, the time to cook the egg and clean the pan often prevent me from having it. I have a solution for you!
Enter the “make ahead” breakfast sandwich!
There are a few options for making the eggs/cheese. I have been making them on a muffin top pan. I realize this was invented in the Seinfeld days, so they probably don’t exist anymore! You can make them in a regular muffin tin, although they won’t be as wide.
The other option I’ve read about is to put eggs on a baking sheet and bake them that way, you just need to cut them apart.
Find instructions for eggs in a muffin tin here:
Fried eggs on a baking sheet – note the option for using mason lid rings!
Another amazing option (which is now my favorite!) is to make a scrambled egg in a pan. Scramble 6 eggs and 1/4 cup milk with salt and pepper. Bake at 400 degrees for 10 minutes (longer if you use a larger pan with more eggs).
Important tip – PREHEAT THE PAN IN THE OVEN! I don’t know why, but this seemed to help keep the egg from sticking. Basically put your pan in the oven when you set the temp. When the oven is preheated, your pan is preheated. Take it out, spray it and pour in the eggs.
After the 10 minutes, remove from oven (if it looks cooked!) add cheese slices to the top and put back in the oven for 2 more minutes. Bring it out and it looks like this!
You can’t tell the size in the picture, but this pan is probably about 1/2 the size of a full cookie sheet. Perfect for 6 eggs. With the pan of eggs, you can cut it square with a knife or spatula (perfect size for a slice of bread), or you can use a wide mouth mason jar to cut it into a circle shape, which fits perfect on the english muffin.
Of course, you can put a square piece on an english muffin too. WHO CARES what it looks like as long as it tastes good!
Once your egg and cheese are ready, put it on it on the english muffin or bread. If you’re eating it right then, you can add tomato or avocado to get some veggies into your morning.
And my perfect square sandwiches here:
If you’re saving them for later, simply put in a container for the fridge, or wrap individually to place in the freezer. They are so easy to pull out and reheat! I had one this morning and it went from the freezer, I unwrapped it, heated it for 45 seconds and ate it. Delish!!
Breakfast is served!
– Julie
PrintMake Ahead Breakfast Sandwiches
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
- 6 eggs
- 6 slices cheese
- 6 whole grain english muffins
Instructions
- Heat muffin tin in the oven while it preheats.
- Once hot, pull tin out of oven, oil it and crack eggs into the tin. (or pour scrambled mixture, if you’re doing scrambled eggs)
- Bake eggs in muffin tin at 400 degrees for 10-15 minutes
- Toast english muffin, or bread lightly
- Place cooked egg with one slice of cheese onto each muffin
- Egg sandwiches can be stored in the fridge or freezer (wrap individually with aluminum foil)
- Reheat in the microwave for 25 seconds from the fridge, 45 seconds from the freezer.
