Are you in need of a fast-assembled breakfast in the mornings?
John leaves pretty early for work every morning and doesn’t have the time to cook or prepare things like scrambled eggs. So I usually cook something big on Sundays so he has something he can just heat up.
These Egg and Cheese Muffin Sandwiches have worked out well for him, and are pretty much copycat McDonalds Egg McMuffins. Just without the meat.
But you could add meat to them- Canadian bacon, regular bacon, sausage patty… I even used up a last slice of bologna on mine and it was pretty good. Don’t judge me.
So here’s the secret for a perfectly-shaped, just the right size round egg: A giant muffin tin.
When you use a regular muffin tin, the eggs tend to be small and thick and make your sandwich huge. Take a look at my Facebook video to see what I mean.
But the giant muffin tin makes the egg flat. And it fits the muffin like a glove so you actually get a piece of egg in every bite.
Just crack an egg into each muffin section, scramble it with milk (Or not, I did both on this batch), and bake them at 350 degrees for about 15 minutes. Check them afterward to make sure they’re done.
Once the eggs are cooked, you could assemble the sandwiches, wrap them in plastic wrap, and store in the fridge until breakfast time. We find it easier to keep it all separated so we can toast the muffins first. It’s a little assembly, but it goes quickly.
These Egg and Cheese Muffins are also freezer friendly! Toast the muffins first, then assemble the egg and cheese. You might need to fold up the cheese so it doesn’t stick out of the sandwich.
Then wrap each sandwich in plastic wrap and lay them all flat on a cookie sheet in the freezer. Once they’re frozen, you can transfer them into a freezer bag.
I recommend thawing these overnight in the fridge, or at least letting them sit on the counter for an hour or so before heating them up. The egg tends to take awhile to thaw and you may end up with a cold egg after reheating.
These Egg and Cheese Muffin Sandwiches are also part of my 30-Day Breakfast Freezer Cooking Plan. Fill your freezer in about 3 hours and have breakfast taken care of for a whole month! Find out more about the cooking plan and how you can get yours today!
Do you have any other secrets to a perfectly cooked egg? Share in the comments and give us ideas!
- 1 package (6-pack) English muffins
- 6 eggs
- 6 slices cheese
- (Optional) Milk for scrambling
- (Optional) Breakfast meat- sausage patties, bacon, Canadian bacon
- Preheat oven to 350 degrees.
- Crack eggs into a giant muffin tin, sprinkle with salt and pepper, and scramble with a tablespoon of milk if desired.
- Bake for 15 minutes or until the egg sets and doesn't jiggle.
- Assemble an egg on an English muffin and top with cheese and optional meat.
These muffins can be frozen! Toast the muffins, then add the egg and cheese. Wrap each sandwich in plastic wrap and place on a cookie sheet in the freezer until fully frozen.
Thaw overnight in the fridge, then heat in the microwave for about 20 seconds.
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