Proof that you can make it better than your local morning morning drive-thru restaurant.
Fridge Friendly Breakfast Sandwiches
These are a breakfast staple of mine, I don't think I've gone a single week without having one. Fluffy whole grain English muffins, with perfectly cooked egg on a bed of deli ham with melty cheese. They're super convenient and can be made fresh or prepped for in advance and stored in the fridge.
Ingredients
- 6 Whole Grain English Muffins
- 6 large Eggs
- 18 thin slices Lean Deli Meat
- 6 slices Low Fat American Cheese
- 90 g Parmigiano Reggiano
- 2 tbsp Ketchup
- 1 tbsp Hot Sauce
- 1 tbsp Unsalted Butter
- Salt and Pepper to taste
Instructions
- In a large mixing bowl, combine the eggs, salt and pepper, and parmigiano reggiano then whisk to combine.
- Preheat an oven to 350˚F. Grease a small baking dish with butter or oil, then add the egg mixture to it. Once the oven is heated, bake the eggs for 18-20 minutes or until fluffy and no longer wet on top. Remove from the oven to cool for 5 minutes, then slice the cooked eggs into 6 even squares.
- Set the oven to broil at 400˚F. Cut English muffins into halves, butter the cut sides and place cut side up on a baking sheet. Broil in the center of the oven for 4 minutes or until they are golden brown and toasted. Remove from the oven and let cool.
- Assemble the breakfast sandwiches with the bottom bun first, 1 tsp ketchup, ½ tsp hot sauce, 3 slices of deli meat, the egg square, 1 slice of american cheese, and finally the top bun.
- Eat fresh or wrap tightly in plastic wrap or aluminum foil, and refrigerate for up to 5 days.
- To serve, remove the breakfast sandwiches from their wrapping, place on a plate and then microwave for 30 seconds on high or until heated through.