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:
- These freeze amazingly.
- I’m not going to lie, washing the muffin tin may be a pain in the tushy.
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!
Prep Time 5 minutes
Cook Time 25 minutes
Ingredients
- 8 Large eggs
- 1/4 cup milk (I used 1 %)
- 1/2 tsp salt
- 1/4 tsp pepper
- 5 dashes hot sauce (optional)
- 2 Strips of cooked bacon , crumbled
- 1/4 cup Cup old cheddar , grated
Instructions
- 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.
Recipe Notes
- These freeze amazingly.
- I'm not going to lie, washing the muffin tin may be a pain in the tushy.