Make ahead bacon, egg, & cheese breakfast sandwiches are great to have ready and waiting in the freezer. I love to have these as well as the Sausage Breakfast Burritos ready for those busy mornings when the kids want a hot breakfast.
If you like, you can always add other ingredients into the muffins. If you are feeling healthy you could add a slice of tomato, avocado, or spinach. You could switch the bacon to sausage, Canadian bacon, or ham. Cheddar or a spicy pepper jack cheese would be good, too. Possibilities are endless!
- 12 English muffins
- 12 large eggs
- 12 slices of cheese
- 12 slices of precooked bacon
- Salt, to taste
- Pepper, to taste
Preheat oven to 350 F.
Separate the English muffins and place them with the inside facing up on a cookie sheet.
Place a slice of cheese on the tops of each muffin, then layer a slice of bacon over the cheese.
Lightly grease the cups of a muffin tin, then crack an egg into each cup.
Place muffin pan in oven and bake the eggs for 10-15 minutes, depending on how runny you want your yolk.
After the eggs have cooked for about 4-5 minutes, place the prepared English muffins in the oven also, for the cheese to melt and bacon to become crisp
Remove the eggs and and muffins when done.
Slide a knife gently around the edges of the cooked eggs to remove them.
Spread some butter over the bottom half of each muffin, then place a cooked egg over each buttered half.
Season with with salt and pepper, then place the cheesy bacon top over the eggs.
You can eat them immediately, or wrap each muffin with foil, place them in a large freezer bag and keep in the freezer. When ready to reheat, just pop in a 350 degree oven and cook for about 20 minutes, or until heated through. Not good to reheat in the microwave because the muffin will become soggy.