meal prep breakfast sandwiches;
Quick and easy breakfast sandwiches stacked full of bacon and cheesy eggs for a delicious and nutritious breakfast that you can make once and enjoy for days to come!
Servings: 6
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Ingredients
- 6 eggs
- 10 strips precooked microwaveable bacon
- ½ cup shredded cheese (of choice)
- ¼ cup milk
- 1 Tbsp butter + more for greasing pan
- 1 tsp salt
- ½ tsp pepper
- ½ tsp mustard powder
- sautéed veggies as desired (e.g. peppers & onions)
- 6 English muffins
Instructions
- In a large bowl add the eggs, milk and 1 Tbsp melted butter and whisk together.
- Add in the seasonings, 1 tsp salt, ½ tsp pepper, ½ tsp mustard powder and whisk until evenly distributed.
- Add the ½ cup shredded cheese and mix together. If using sauteed veggies, add them as well
- Grease an 8”x8” pan and pour egg mixture into it.
- Bake at 350 for 20-30 minutes or until cooked through. It may puff a little—if you’re worried about overflow, just poke it with a knife and release any trapped air.
- Remove eggs from oven and allow to cool.
- Meanwhile, slice English muffins in half. Also slice bacon strips in half.
- Assemble the sandwiches.
- Cut the cooked egg into 6 rectangles.
- Place one egg portion onto the English muffin half, add the bacon, and top with a sprinkle of extra cheese as desired.
- Wrap individually and keep refrigerated or freeze for up to a week.
- To heat from fridge, microwave on high for 45 seconds. From freezer, microwave on defrost setting for 1-2 minutes, then 45-90 seconds.
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