Make-Ahead Egg, Ham and Cheese English Muffin Breakfast Sandwiches
Directions
- Pre-heat oven to 350-degrees F. Grease a 9”x13” rimmed baking sheet with butter or cooking spray.
- In a blender, combine the eggs, milk, salt, pepper and baking powder. Blend on high speed until well combined. If mixing by hand, thoroughly whisk the eggs. You want this mixture to be frothy.
- Place the prepared baking sheet on the oven rack and carefully pour in the egg mixture. Bake until just set in the middle, 12-14 minutes. Remove from oven.
- Meanwhile toast the split English Muffins. A quick way is to arrange the split muffins on another baking sheet and place them in the oven for 6-8 minutes. This can be done at the same time the eggs are baking. Remove from oven when English Muffins are toasted.
- Once eggs have slightly cooled, cut into individual servings. Use a 3 or 3.5-inch round cookie cutter or slice into squares. This recipe will yield 10 -12 portions of the egg.
- Build the sandwiches. Place one slice of ham, one egg serving and one slice of cheese on the English Muffin.
Notes
Sandwiches may be prepared and frozen for up to 2 months. Wrap each sandwich individually in plastic wrap. Place sandwiches in a large, resealable freezer bag. When ready to serve, remove the plastic wrap from the sandwich and wrap lightly in a paper towel. Microwave for 2 to 2 1/2 minutes (depending on microwave wattage). Multiple sandwiches will require additional time.
Additional Tips: Add a few dashes on hot sauce, your favorite herbs, or diced peppers to the egg mixture (after it has been blended) for variety and a punch of flavor. Replace the ham with turkey sausage or bacon, plus if your family prefers biscuits or tortillas, this is an easy swap.
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