February 16, 2015
What’s better than having a stash of these homemade Egg McMuffins in your freezer? Avoiding the drive-through. With these English muffin breakfast sandwiches you’ll have breakfast on demand.
I know that the idea of these breakfast sandwiches isn’t anything new. I’ve been making them for years and there are many posts out there on how to make them. However, you constantly email me asking what kinds of breakfasts foods can you have ready in your freezer that would feed growing kids. So I figured I’d share one of the many things that I make ahead and fill my freezer with.
These breakfast sandwiches are super easy to make -I mean, they are eggs, cheese, and ham inside an English muffin- and freeze really well. My husband and daughter are the only two in my house that eat these; but none the less, they need breakfast too! My husband likes that he can take these to work and give them a quick warm-up in the microwave at the office. My daughter typically eats these in the car when we don’t have time to eat at home on the way to school.
What I love is that you can use sprouted English muffins, whole-wheat english muffins, even gluten-free English muffins. My husband prefers smoked Gouda while my daughter likes mild cheddar cheese. Of course, you can use ham, bacon, or even breakfast sausage. The idea here is to upgrade your breakfast sandwich with better ingredients.
The story behind these guys is quite funny actually. Years ago, when I was pregnant with my first child, I craved these egg, ham, and cheese breakfast sandwiches. Not being a fan of the big yellow arches I just didn’t eat them. By the fourth month, I practically cried on the way to my pregnancy appointment for one of these (I blame the hormones).
My husband, being the awesome first-time dad that he was, drove me through the yellow arches and ordered one of these. I still remember the feeling of satisfaction only a pregnant woman can get when her body craves something. After that, I bought one of those sandwiches once a month until I delivered my baby girl. And that was the last time I bought one of those Egg McMuffins.
For years I made them at home -and still do- because you simply can’t beat the convenience of having a few (or many) in the freezer. I should also mention that they are very friendly on the budget, so if you have growing teenagers who can eat an entire box of cereal in one or two sittings; this might be a great recipe to try.
You can see how easy they are to make in the video below. I like to bake the eggs in the oven when I’m cooking other things; but of course, you can also cook the eggs in a pan on the stovetop. You get the idea.
And, in case you are wondering how exactly does one take this “to-go”; just wrap it in a paper towel and place it inside a lunchbox. The lunchbox acts as a carrying tray. This sandwich is easily consumed in our 13 minute drive to school in the morning along with a clementine or some berries.
The recipe below yields 6 breakfast sandwiches; but, why not double or triple the batch? Cook once, eat lots of times – that’s my motto.
English Muffin Breakfast Sandwiches
- 6 English muffins, sliced in half
- 6 large eggs
- 6 slices Cheddar cheese
- 6 slices deli ham
- Salt and freshly ground black pepper
- Preheat oven to 350 degrees.
- Grease 5 ramekins, or a jumbo muffin tin and place on a cookie sheet.
- Crack one egg into each ramekin.
- Pierce egg yolk with a fork and very slightly beat.
- Season with salt and freshly ground pepper.
- Bake eggs for 12-15 minutes or until set.
- Remove from oven and allow to cool.
- Run a knife around the edge of ramekin (or muffin tin) to remove eggs.
- To assemble breakfast sandwich, layer one half of each English muffin with one slice of cheese, one slice of ham and a cooked egg.
- Top with other half of English muffin.
- Wrap sandwich in plastic wrap and place in the freezer.
- To reheat, place in microwave for 1-2 minutes, or until warmed through.