Recipe by DonnaTMann
"Easy baked egg breakfast sandwiches. Another frugal recipe that can be made ahead and frozen, then microwaved for fast breakfasts on the run. Try using other cheeses for extra flavor. I used Colby-Jack Slices. My boys loved this recipe!"
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I tried these and they came out perfect. I make a ton of these on english muffins. They reheat like a charm too.
These were good, quick and easy to assemble. Unfortunately, I have found it difficult to reheat after taking out of the freezer. I have had to defrost for up to 2 minutes, then heat for 45 seconds, and then have to heat the egg an additional 25 seconds for it to even be warm. A lot of work to heat it up, but the taste is good. The tricky part is getting the whole sandwich warm without melting away all the cheese or causing the english muffin to become hard. Good luck!
These were great. The baked eggs can be cut to the perfect size. I had to cook my eggs a bit longer. I suggest adding salt and pepper to eggs before baking.
These were SO good!!! I made them at night and wrapped them in plastic wrap, put them in the fridge and took one to work. I microwaved it at work for one minute and it was SOOO good. They must have been really good because when I came back from work to freeze a couple, they were all gone!! The eggs took a little longer than 8-10 minutes and I added salt and pepper to them. These were so easy to make I will be making them often!!!
So many variations are possible for this recipe. This is something I made for years and would eat on the way to work. I use toasted English muffins. They have less fat and are a little more sturdy than the croissant. I bake half the amount of egg in an 11 X 7 pan and add omelet style veggies (diced onion, bell pepper, diced green chiles). I use eggbeaters. A thin slice of Canadian bacon is a nice substitute for ham slices & use 2% sliced cheese. I wrap them individually and put them in a gallon zippered storage bag to keep the freezer burn away. Take one out and let it thaw in the frig overnite. In the morning they heat a little more evenly that way.
I toast an english muffin, fry an egg, add miricle whip and american cheese. It's really good for a breakfast on the go, or any time really. Easy to make. I have made extra before and kept them in the fridge, they reheat well.
I'll rate this a four, because the taste was fine. I personally don't need that much egg, so I cut the egg part in half, one is fine for me. The real reason for my review is that you really need to play with your microwave to figure out if this works for you. This recipe does not work in my microwave oven. I can adjust and do the eggs on half power without the bread, and put the cheese on later, but that doesn't work with my morning - I need something that I can nuke and go. so I have a freezer full of these, which I have been taking out on Satursday mornings, dissasembling, heating and eating. Every microwave oven is different, so that's not anything against this recipe, just a little dissapointing :(
Microwaves are different, some people may need to defrost the sandwich prior to heating for 1-2 minutes.
For some people you may need to defrost the meat and bun first then gently defrost and heat the egg separate but this process does not take much time. Much less time than making them fresh.
* Percent Daily Values are based on a 2,000 calorie diet.
Make-Ahead Baked Egg Sandwiches
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 576
** Calories from Fat: 369
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