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baked egg sandwich

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.

Notes:

  1. These freeze amazingly.
  2. I’m not going to lie, washing the muffin tin may be a pain in the tushy.

egg sandwich

 

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Baked Egg Sandwich
Print Recipe
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!
Prep Time
5 minutes
Cook Time
25 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Baked Egg Sandwich
Print Recipe
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!
Prep Time
5 minutes
Cook Time
25 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Ingredients
Servings:
Instructions
  1. Preheat your oven to 350.
  2. 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.
  3. Evenly distribute the bacon and cheese between the cups (a pinch in each).
  4. Bake for 20 – 25 minutes, until golden brown.
  5. Serve on toasted, whole wheat English muffins.
Recipe Notes
  1. These freeze amazingly.
  2. I'm not going to lie, washing the muffin tin may be a pain in the tushy.
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