Bacon and Egg Breakfast Sandwiches


  • Cooking spray
  • 12 large eggs
  • Kosher salt
  • Freshly ground black pepper
  • 12 slices bacon
  • Butter
  • 12 English muffins
  • 12 slices cheddar


Preheat oven to 350° F. Spray muffin tin with nonstick baking spray.

Crack eggs into the tin, season with salt and pepper and bake until egg whites are set, 15 minutes.

Meanwhile, cook bacon until crispy. Drain and set aside.

Spread butter on English muffins and toast in oven until golden brown, about 5 minutes.

Assemble sandwiches with egg, cheese and bacon.

Heat in oven to eat right away, or wrap in foil. If wrapping, write date and then freeze. Reheat in oven at 350° F until warmed through.

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