Oh boy these breakfast sandwiches are absolutely delicious! You can make a bunch of them in advance and pop them in the fridge for the week or freeze them. When I have one of these guys in the morning, I am full for several hours. I can hit the gym, really focus on being productive at work or whatever and have the energy to concentrate. If I have something else- say fruit or toast- I find that I am really hungry and I am not nearly as productive.
Lately I have been making just about a week’s worth at a time and putting them in the fridge and then we have a delicious, hot breakfast in literally 30 seconds.
You can customize these according to your taste- my favorite is smoked gouda and egg. My children like cheddar and bacon and my husband likes smoked gouda and Canadian Bacon.
Here is the quick and easy recipe to make these – try a batch on your meal prep day and see how you like them!
Here is what you need to make these lovelies- customize these however you like- different cheeses, meats, a little spinach or tomato. I like Rudy’s Organic Multigrain with Flax English Muffins but any brand you like works fine.
If I am making a big batch, I will preheat the oven and while that is working, I start popping the English Muffins into the toaster.
Next up are the eggs, you can use a large popover muffin tin or use assorted ramekins you might have on hand. I have found the eggs really cement to a muffin tin so be sure to coat it well with cooking spray. I gently whisk the eggs in the ramekin with a fork and I like a splash of milk in mine but that is totally optional.
Pop the eggs into the oven at 375 degrees for about 10-15 minutes until cooked through. If you are using ramekins, you might want to place them all on a baking sheet just to make moving in and out of the oven simple.
Remove the eggs from the oven once they have cooked through (and they might puff up slightly, just puncture with a fork or knife and you should have a disk shaped egg.) I like to sprinkle them with a bit of salt and pepper.
I give the eggs a few minutes to cool and then use a knife to cut the egg away from the ramekin or muffin tin and pop it out in one piece with a spoon.
Start to layer your sandwich- Meat, Egg, Cheese. If you would like to add veggies, I prefer to do that fresh in the morning. Sometimes I slice a beefsteak tomato and add that or I might wilt a little spinach in a pan and add that to my sandwich.
Once layered, I wrap in plastic wrap and pop them in a baggie in the fridge.
I usually write initials on the plastic wrap for all the little fussy eaters in our house.
If you want to freeze these, you totally can using the same method. Just make sure your eggs cool completely before wrapping them. I like to make enough for the week and pop them in the fridge and then we heat them up for about 30 seconds in the morning.
And there you have it! I hope you give the Smoked Gouda and Egg a shot. It is really good!
Here are a few things that come in handy for this recipe:
And some other recipes you might enjoy:
Homemade English Muffins (these would be amazing with this recipe!)