Baked Egg Sandwich
This is a great recipe for breaking-out of breakfast boredom; this is healthy, easy and great on the go. Switch up toppings to switch up the experience!
Makes 12 Cups
8 Large eggs
¼ Cup milk (I used 1 %)
½ tsp salt
¼ tsp pepper
5 Dashes hot sauce (optional)
2 Strips of cooked bacon, crumbled
¼ Cup old cheddar, grated
Preheat your oven to 350.
Mix all ingredients together and then pour evenly into a greased muffin tin; don’t fill the cups any more than half-way up the cup.
Evenly distribute the bacon and cheese between the cups (a pinch in each).
Bake for 20 – 25 minutes, until golden brown.
Serve on toasted, whole wheat English muffins.
- These freeze amazingly.
- I’m not going to lie, washing the muffin tin may be a pain in the tushy.