Prepare these satisfying English muffin breakfast sandwiches in a large batch for easy grab-and-go meals during busy mornings. Freeze them for quick reheating.
Author:Cat
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:12 servings 1x
Category:Breakfast
Method:Assembly and Cooking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
12 English muffins
12 large eggs
12 slices cheddar cheese
12 slices turkey bacon or sausage patties
1 tablespoon butter or cooking spray
Instructions
Split all English muffins in half. Toast them lightly in a toaster or under the broiler until golden brown. Set aside.
Cook the eggs. You can scramble them and cut them into squares, or fry them individually to match the size of the muffin. For a large batch, cook eggs in batches in a large skillet, or bake them in a sheet pan (about 15 minutes at 350°F/175°C).
Cook the turkey bacon or sausage patties according to package directions. Drain off excess fat.
Assemble the sandwiches immediately while the ingredients are warm. Place one slice of cheese on the bottom half of each toasted muffin. Layer with one egg portion and one meat serving. Top with the other muffin half.
For immediate serving, wrap each sandwich tightly in plastic wrap or foil.
For make-ahead freezing: Wrap each assembled sandwich tightly in plastic wrap, then wrap again in aluminum foil. Place the wrapped sandwiches in a large freezer-safe bag or container.
To reheat from frozen, remove the plastic wrap but leave the foil on. Microwave for 1.5 to 2 minutes, then unwrap and toast or bake briefly for better texture if desired.
Notes
This recipe is excellent for meal prep and works well with any breakfast meat you prefer, such as ham or regular bacon.
If you are planning your weekly meals, consider this recipe as a great alternative to using meal delivery companies for quick weekday options.
For a slightly different approach, try making English muffin breakfast pizzas by topping the open-faced muffins with sauce, cheese, and cooked egg before baking.