Offbeat Bites: Perfect Egg Sandwiches

Chef’s Notes: These handy little sandwiches are the homemade version of an egg McMuffin, but are cheaper, tastier, and healthier for you. If you wish, you can add sausage or anything else to the sandwich.

You can also freeze these little suckers. If you plan to freeze them, be sure to use ingredients that freeze well. Just pop them in the oven to reheat first thing in the morning and they should be ready to eat on the go by the time you’re heading out the door.

 For other quick breakfast ideas, click here. If you would like to see some other recipes for fast food alternatives, click here for homemade chicken nuggets and here for fried pies.

These egg sandwiches have only a few simple ingredients, unlike the artificial sandwiches sold by fast food chains.
These egg sandwiches have only a few simple ingredients, unlike the artificial sandwiches sold by fast food chains.

Ingredients:

  • 6 eggs or egg whites

  • 6 English muffins, sliced in half

  • ½ cup of shredded cheese or 6 slices of cheese of your choice

  • butter or nonstick cooking spray

 

Preheat oven to 350F. Lightly oil a muffin tin, preferably a nonstick, jumbo tin.

If you plan on freezing these sandwiches, it would be better to use egg whites. Egg yolks don’t freeze well.
If you plan on freezing the sandwiches, it would be better to use only the egg whites. Egg yolks don’t freeze well.

Crack an egg into each muffin cup. Bake for 15 to 20 minutes.

Toasting the English muffins is crucial to preventing a soggy sandwich.
Toasting the English muffins is crucial to preventing a soggy sandwich.

Remove the eggs from the oven. Arrange the English muffins on a baking sheet and toast for about 10 minutes.

To remove the eggs from the mold, carefully and gently pry them out with a small spoon, by loosening them from the sides and scooping them up.
To remove the eggs from the mold, carefully and gently pry them out with a small spoon, by loosening them from the sides and scooping them up.

After toasting the English muffins, place an egg onto the bottom half of each muffin.

If you want to bake or freeze your sandwiches shredded cheese is fine, but sliced cheese works better if you grill the sandwiches so the cheese doesn’t fall out when you flip the muffins.
If you want to bake or freeze your sandwiches shredded cheese is fine, but sliced cheese works better for grilled sandwiches so the cheese doesn’t fall out when you flip the muffins.

Add a tablespoon (or slice) of cheese on top of the egg. Replace the top half of each muffin.

At this point you have to make the decision to freeze, bake, or griddle your egg McMuffin fakes.

A comal is perfect for one sandwich at a time, but you can make many sandwiches at once on a griddle.
A comal is perfect for one sandwich at a time, but you can make many sandwiches at once on a griddle.

To griddle the sandwiches, set up a griddle or a comal over the stove and preheat it over medium heat. Grill the sandwiches until the cheese has melted through and serve.

Baking your sandwich immediately has the advantage of crispness.
Baking your sandwich immediately has the advantage of crispness.

If you choose to immediately bake the sandwiches, then keep your oven at 350F and bake them for 5 to 10 minutes, or until the cheese has melted through.

The frozen sandwiches should stay for a few weeks.
The frozen sandwiches should keep for a few weeks.

If you plan on freezing the sandwiches then dry freeze them for an hour (a dry freeze means that you froze them without being covered), then wrap the half-frozen sandwiches individually in aluminum foil and place them back in the freezer to fully freeze. To reheat them, bake them in their aluminum wrappers in a preheated 350F oven for 45 minutes.

All photos by Lauren Quinn

 

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