Make-Ahead Breakfast Sandwiches
Updated Dec. 3, 2024
- Total Time
- About 1½ hours
- Prep Time
- 5 minutes
- Cook Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 1pound bacon strips
- 12English muffins
- 18large eggs
- ½cup heavy cream
- Salt and black pepper
- ½ounce chives
- 12slices Cheddar
- Hot sauce or pepper jelly (optional)
Nutritional analysis per serving (12 servings)
531 calories; 35 grams fat; 15 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 26 grams protein; 777 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. Peel the bacon slices apart and place in a 9-by-13-inch baking pan (preferably metal); they don’t need to be flat or evenly placed. Bake on the bottom rack, stirring with tongs occasionally, until the bacon is browned and starts to ripple, 15 to 30 minutes.
- Step 2
While the bacon is cooking, open up the English muffins and place on a sheet pan, shingling as needed to fit. Toast on the top rack in the oven, 7 to 10 minutes.
- Step 3
While the bacon and muffins are in the oven, crack the eggs into a blender or food processor. Add the cream and generous pinches of salt and pepper. Blend just until combined; avoid overmixing.
- Step 4
Transfer the bacon to a paper towel-lined plate and reserve the pan and the bacon fat. Reduce oven temperature to 300 degrees. Carefully swirl the bacon fat to grease the sides of the pan, then pour off all but a couple tablespoons of the fat. Pour the eggs into the pan, then use scissors to snip the chives over the top. Bake until set around the edges and slightly wobbly in the center, 20 to 30 minutes. If making ahead, let cool completely.
- Step 5
When ready to assemble, run a sturdy spatula around the edges of the egg, then use the spatula to cut the egg into 12 3-inch squares each. Stack the egg, cheese and bacon on bottom buns, folding the cheese and bacon as needed to fit. Top with hot sauce or pepper jelly, if using, then close the sandwiches.
- Step 6
To eat right away, warm in the oven until the cheese has melted. To store for later, tightly wrap the sandwiches in heavy-duty foil, pressing out as much air as possible. Refrigerate for up to 3 days or freeze for up to 1 month. Unwrap and reheat in the microwave in 30-second intervals, 1 to 3 minutes total, or in a 350-degree oven for 15 to 20 minutes.
Private Notes
Comments
I see the food police are on patrol.
If you wrap them before they cool completely, the heat and steam will soften the contents, changing the texture of the bread and making the bacon more soggy.
@Paul it’s an easy breakfast for a group with no claims of being a healthy one
Made these as an alternative for jimmy dean sandwiches for my kids on busy school days. Worked out pretty well! Make sure to lower the temp for the eggs. And I’d definitely pour eggs into the pan while it’s in the oven: I thought I’d be smooth and load the sheet pan of eggs into the oven without spilling egg everywhere but I was wrong. I like that there’s a lot of room for customization and it would be easy to make parts of it healthier if desired.
Meal prepped these for this week and they were delicious! I swapped the bacon for turkey sausage and cheddar for American cheese (more melty), and the two of us gobbled them up. We found that microwaving from frozen for 30 seconds on each side and then putting them in the toaster oven open faced for 2 minutes was the best reheat.
In lieu of English Muffins, I used Toasted Gluten Free Bread and shredded cheddar since that is what I had on hand. It worked great for me, and I will make again.