Recipe makes 6 sandwiches, but I've found I can squeeze 12 sandwiches out of the recipe with ease.
10 large eggs
1 cup milk
1 teaspoon salt
6 slices Canadian bacon (optional)
6 slices cheese
6 English muffins
Heat the oven to 375°F
Whisk the eggs together with the milk and salt in a large mixing bowl.
Film a 9x13 baking pan with cooking spray, and pour the eggs into the pan.
Place on the lower rack in the oven. Bake until the eggs are puffed around the
edges with golden spots, and a paring knife inserted in the middle comes out
clean, 25 to 30 minutes. Cool completely.
When the eggs are finished, place the English muffins cut-side-up on a
baking sheet and toast in the oven for just a few minutes, until the edges are
toasted. If desired, you can brush the muffins with butter before toasting.
Use a spatula to lift the eggs out of the pan and onto a cutting board.
Using a large biscuit cutter or drinking glass (roughly the same size as your
English muffins), cut 6 rounds out of the eggs. I’ve
found that I can get 8-10 rounds, so I can easily make 12 sandwiches using the
scraps.
Top each muffin with an egg round, a slice of cheese, and bacon (if
using). Finish by adding the muffin tops.
Wrap the sandwiches for freezing: Wrap each sandwich in a square of
aluminum foil. Use a permanent marker to write the contents and date on the
sandwich. Put all the sandwiches in a freezer bag or container. Freeze for up
to 1 month.
Reheating instructions: Unwrap the frozen sandwich and place on a
microwave-safe plate lined with a paper towel. (The towel helps absorb some of
the melting ice so the bread doesn't get soggy.) Heat at full power for 1 to 1
1/2 minutes, or until the cheese is melted and the egg is warmed through.
modified from this recipe
2 comments:
This is awesome! Why have I never done this before?
I want to make these too. I bet Mom would have approved these for breakfast on a morning of a test day (especially if served with grape juice).
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