An easy way to prepare breakfast for hectic school mornings. And guess what? They’re super tasty too!
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PREP TIME
25 minutes
COOK TIME
32 minutes
TOTAL TIME
57 minutes
COURSE
Breakfast
Serves: 6
Ingredients
10 large eggs
1 cup whole milk
1 teaspoon kosher salt
6 slices Canadian Bacon (or sausage)
6 slices cheese
6 English Muffins
Instructions
Preheat the oven to 375 degrees F. Spray a 9x13 inch glass pan with nonstick spray.
Bake the eggs: In a large bowl, whisk together the eggs, milk and salt. Pour the eggs into the pan. Bake until the eggs are done (25 to 30 minutes). A knife inserted into the middle should come out clean. Let cool.
Toast the English muffins: Heat your oven to the broil setting. Split the muffins apart and place on a baking sheet. Toast the muffins under the broiler until golden.
Cut the eggs: Use a large biscuit cutter or glass that is the same size as your English muffins. We actually used the top to our large peanut butter jar, and that worked great! Cut the eggs into six rounds. Toss the scraps or assemble them into making a 7th sandwich.
Assemble the sandwiches: On each of the bottom halves of the English muffins, add egg, Canadian bacon and cheese. Top with the 2nd halves, wrap in plastic wrap, and freeze for up to one month.
Reheating: To re-heat, remove the plastic wrap, place the sandwich on a paper towel, and microwave for 1 to 1½ minutes until heated through. If you wish, you can remove the top of the sandwich and pop it into the toaster to crisp it up a bit.
