As a busy mom and wife that’s on the go constantly, I love food that I can prepare the night or day before and just reheat in the morning! This ensures that everyone gets a healthy, home cooked breakfast and that I get to sleep in a few extra minutes 😉 The great thing about these sandwiches is that they are very versatile with the type of protein you can use and it’s super easy to add vegetables or even shredded cheese to the eggs! Think spinach, diced bell peppers, zucchini, tomatoes! Possibilities are endless!
1 package english muffins (I used 8 whole wheat muffins)
Your choice of protein: turkey sausage, pork sausage, bacon, ham, or turkey cooked through. I used 8 pieces of precooked turkey sausage patties.
salt and pepper
Crack eggs into greased glass ramekins or large muffin pan. You can either keep the eggs whole and pierce the yolk or scramble them like I did and add salt and pepper afterwards.
Bake at 350 degrees for 10-15 minutes or until the eggs are no longer runny. Eggs will deflate a bit after coming out of the oven so don’t worry!
While eggs are cooking toast your english muffins (optional) and set out the rest of your ingredients (sausage, cheese).
Once eggs are cooked you can begin assembling your sandwiches! I did egg, sausage and half a slice of cheese on top.
Wrap sandwiches in plastic wrap. These can be stored either in the freezer or refrigerator!
I found that not toasting the muffins work best if you plan to store these in the freezer as the muffins become tough and chewy when reheating!
Makes 8 breakfast sandwiches
Macronutrients per sandwich
Carbs: 25 grams Fat: 10.5 grams Protein: 23 grams