Looking for a quick, on the go meal? Try these freezer-friendly breakfast egg muffin sandwiches with Bay’s English muffins for a hearty grab & go breakfast idea.
-12 Bay’s English Muffins
-12 Eggs (1 Egg per sandwich)
-Salt & pepper
-12 slices of cheese per sandwich (we use cheddar but you can use your favorite cheese such as Swiss, Monterey Jack, etc)
-12 slices of Deli Ham (I use any of the packaged deli hams as they are the round size, which fits well)
Preheat the oven to 350 degrees
Spray a muffin tin liberally with cooking spray
Break open one egg per muffin tin space. Use a fork to break open the yoke (don’t stir, just break it open)
Sprinkle with a small pinch of salt and/or pepper, if desired
Put it in the oven for 15 – 17 minutes (until egg yolk is set). Once out of the oven, use a. fork to scrape along the sides & gently pull out the cooked egg.
Toast the English Muffins – you can do this in a toaster/toaster oven or place in the oven for just a few minutes until the edges are toasted.
Do an assembly line for sandwiches – Lay down the bottom halves of the English Muffins. Then add the cooked egg on top, next add the ham & then the cheese slices. On top add the top half of the English muffins.
For cooking right away:: Put the sandwiches on a cookie sheet & cover with foil. Put them back in the oven to melt the cheese for just a few minutes at 350 degrees.
For freezing: Wrap each sandwich in a damp paper towel (make sure to wring out the water) & then wrap in saran wrap or foil. Put all the sandwiches in a large Ziploc bag, label, and put in the freezer for up to a month. (The damp paper towel is to prevent the English muffin from getting too tough when you heat it up).
To reheat the Breakfast sandwich after frozen – remove each sandwich from saran wrap/foil and unwrap from paper towel. Microwave the sandwich for 1-2 minutes until warm.