Breakfast Sandwiches

I have a deep and abiding love for breakfast sandwiches. I don’t know if it’s because we would always get them when I was a kid when something exciting was happening (like on the way to the airport for a vacation) or because when I was in college, getting a breakfast sandwich from McDonald’s on payday was, like, the ultimate indulgence. Or because after my first baby was born and I hadn’t eaten in 48 hours and I still remember the breakfast sandwich they brought me as the most delicious thing I had ever tasted in my life (I actually think I saw a story on Facebook the other day about how food is more delicious after you’ve had a baby, but I’m too lazytired to try and find it.) But I. Love. Breakfast Sandwiches. I feel like this should be a shirt. Actually, I want this on a shirt:

So because of my breakfast sandwich habit, I’ve always wanted to make them at home. I do buy the frozen breakfast sandwiches from time to time, but they are kind of expensive for food that doesn’t taste that great (plus I always feel like I’m kind of eating a salt lick). The biggest problem is always the eggs.

I’ve tried egg rings (takes forever, uneven results.) I’ve tried Pinterest hacks like using mason jar rings instead of egg rings (#fail #leakyeggs #sadfaces). I had this Egg and Muffin Toaster, which I did love (aside from the fact that I could only make one sandwich at a time) until it stopped working. And I have this breakfast sandwich maker, which makes two sandwiches at a time, and I like it okay but I don’t actually use it, so maybe I don’t like it that much after all. What I really wanted was a way to make a whole bunch of egg patties at once with very little work on my part. Probably in the oven. Egg rings wouldn’t work. Muffin tins made them too small circumference-wise and too thick. And then I stumbled into the perfect solution: a whoopie pie pan.

This pan makes the most perfect eggs for breakfast sandwiches with almost zero effort on your part. Big. Win. I mean, look how it fits onto the English muffin!!

The best thing about these sandwiches is you can either make and freeze the egg patties and use them to freshly make breakfast sandwiches or you can freeze entire prepared sandwiches and reheat them when you’re ready–just like from the freezer section, at a fraction of the cost.

No matter what you put in these, you’ll need English muffins (any flavor–I like sourdough) and 8-9 large eggs.

8 will mean you need to be more careful in pouring the eggs, 9 means you will probably have some leftover. No biggie.

Preheat oven to 350. Lightly grease/butter/spray a whoopie pie pan.

Set aside.

Crack the eggs into the jar of a blender

and add water, Tabasco sauce, and kosher salt. Pulse until the eggs are blended but not overly frothy. Pour the egg mixture evenly among all the cavities of the whoopie pie pan.

Bake for 8-11 minutes or until the eggs are puffed around the edges and solid in the middle but not brown at all.

While the eggs are baking, prep your toppings–you can use anything you like. We like thinly sliced deli ham and precooked bacon, but precooked sausage would also work. You could add veggies like tomato, bell pepper, and onion slices, plus you’ll need cheese (we use pepper jack and cheddar).

Remove from oven.

and turn the oven to high broil.

Place the English muffins, cut side up, on a baking sheet and, if desired, butter lightly. Toast under the broiler for 2-3 minutes, keeping  a very close eye on things (broiler burning is a disaster we can all relate to). Remove from oven.

Place the meat on the English muffin bottoms. Top with egg, then cheese, then the toasted top half of the English muffin. Eat immediately.

FREEZER INSTRUCTIONS:

Option 1: Place the cooked egg patties on a plate or baking sheet and freeze completely. Transfer to a zip top bag. To reheat, cook in microwave for 30 seconds or until warm, then assemble breakfast sandwiches according to directions.

Option 2: Don’t toast the English muffin. Allow the egg to cool completely. Assemble according to directions, then wrap in parchment paper and store in a freezer safe container or ziploc bag. When ready to eat, wrap in a clean paper towel and cook on 30%/defrost in microwave for 90 seconds. Cook on full power for 45-60 seconds (depending on microwave power). Allow to stand for 1 minute before serving.

 

Breakfast Sandwiches
Serves 12
Quick, easy, perfect breakfast sandwiches that you can either eat fresh or freeze for future use!
Print
Ingredients
  1. 12 English muffins (sourdough is my favorite)
  2. Butter
  3. 8-9 eggs
  4. 2-3 tablespoons water
  5. 1/2 teaspoon kosher salt
  6. 1/2-1 teaspoon green Tabasco sauce
  7. Cheese (we love pepperjack or cheddar)
  8. Thinly sliced honey ham, precooked bacon, and/or precooked sausage patties
  9. additional toppings like sliced bell pepper, onions, avocado, tomato, etc.
Instructions
  1. Preheat oven to 350. Lightly grease/butter/spray a whoopie pie pan. Set aside.
  2. Crack the eggs into the jar of a blender and add water, Tabasco sauce, and kosher salt. Pulse until the eggs are blended but not overly frothy. Pour the egg mixture evenly among all the cavities of the whoopie pie pan (if you use 9 eggs, there may be a little leftover--8 eggs is a tiny bit too little and 9 is too much. Alas.) Bake for 8-11 minutes or until the eggs are puffed and solid in the middle but not brown at all. Remove from oven and turn the oven to high broil.
  3. Place the English muffins, cut side up, on a baking sheet and, if desired, butter lightly. Toast under the broiler for 2-3 minutes, keeping a very close eye on things (broiler burning is a disaster we can all relate to). Remove from oven.
  4. Place the meat on the English muffin bottoms. Top with egg, then cheese, then the toasted top half of the English muffin. Eat immediately.
FREEZER INSTRUCTIONS
  1. Option 1: Place the cooked egg patties on a plate or baking sheet and freeze completely. Transfer to a zip top bag. To reheat, cook in microwave for 30 seconds or until warm, then assemble breakfast sandwiches according to directions.
  2. Option 2: Don't toast the English muffin. Allow the egg to cool completely. Assemble according to directions, then wrap in parchment paper and store in a freezer safe container or ziploc bag. When ready to eat, wrap in a clean paper towel and cook on 30%/defrost in microwave for 90 seconds. Cook on full power for 45-60 seconds (depending on microwave power). Allow to stand for 1 minute before serving.
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43 comments

  1. I love breakfast sandwiches too! Our family likes spreading a little strawberry jam on one side of the English muffin. Sounds a little weird, but it’s such a good contrast of sweet and savory!

    1. And seriously thanks for the tip with the whoopie pie pan!! I think I used mine once and was probably going to toss it the next time I clean out my baking stuff!

    2. I don’t know how I’d never thought of this before….but I bet PEPPER JELLY would also be awesome! It would give the sweet/savory thing that your strawberry jam provides without combining “fruit” with savory items (I have a real issue with that for some reason…also please don’t point out that peppers are technically a fruit because my world will come crashing down around me), plus a little spice. Thanks for the inspiration Lindsay!

  2. Good gosh, we are the same person. I love me a breakfast sandwich. We have them all the time for breakfast….or any meal really! Genius way to make the eggs!

  3. I feel like this concept is awesome…and is also going to result in you getting 15 million different questions like “what if I’m allergic to eggs?” and “do you toast the English muffins cut side up or cut side down?”, and “what if I wanted to use TURKEY bacon?” and “what if I’m only serving breakfast to 11 people and that pan has TWELVE holes?”, but I’m going to go ahead and add another to the pile anyway – have you tried this cooking method with whole (unscrambled) eggs? For some reason I’m always partial to the McDonald’s breakfast sandwiches that have the “real” egg with the separate yolk vs. the scrambled ones that I feel like could be powered….anything really. Obviously, I would know that these were real because I made them myself, but I’m still just partial to the unscrambled egg. Anyway, I’m thinking it might work – I may try it for myself and report back. Also – I’m going to use Swiss cheese without asking you if it would work first, so wish me luck with THAT.

    BTW, I also had that sandwich making toaster, which worked pretty well – but mine crapped out about 5 years in 🙁 Some things just burn too bright to last, man.

    1. Hahahahaha, you’re sooo right!!! What you can do is just crack an egg in the well of the whoopie pie pan and then use a fork to break the yolk and swirl it around a little. Then just sprinkle with salt and pepper. 🙂

      1. bahaha wait wait – you would change something in this recipe and NOT double check?!?! who are you 🙂

    2. Hysterical! jconnolly – I always laugh when I read the comments people write. Common sense people! 🙂 Thanks for the laugh!

  4. Absolutely brilliant. Those eggs are the trick and these look perfect. How do you come up with this stuff??!!

  5. I’ve wanted to try freezing breakfast sandwiches for a long time but I’ve been too nervous. But I trust you, Kate. Maybe I’ll get brave and give it a try now.

  6. So, if you’re just making one sandwich for yourself, we just crack the egg into a 2-cup glass liquids measuring cup, scramble and microwave 30-60 seconds. Super fast!

    But I LOVE LOVE LOVE the whoopie pie pan idea because that’s the problem we often have- what do you do if you’re making them for multiple (hungry) people? ? So awesome. Thank you for your intelligent brain 🙂

  7. You have just solved one of my biggest parenting dilemmas. I have the NordicWare microwave one-egg cooker and it’s just okay for my son who wants a breakfast sandwich every day. I think having well-cooked egg patties in the freezer is going to completely change his world. Thank you!

  8. I didn’t know this wasn’t “known”. I’ve been doing it for YEARS with a “muffin top” pan. Same concept as the whoopie pie pan but it was for making muffins – but just the top. Fits perfectly!

    I make up the eggs 3 dozen at a time. We used to assemble and freeze but found it takes a lot of room. Now, I just freeze the eggs and we’ll bring them up to the fridge to defrost overnight.

    The whole family loves them and everyone can make their own with their own choices. (And I’ve been know to have them for dinner just because!)

  9. i can see that this is going to result in another purchase of a pan that I only use for one thing 🙂 lol my husband LOVES that

  10. I’m going to ask something related… but not… 😀

    Have you ever tried to make the McGriddle cakes(McD’s) with a maple syrup somehow in it? I’ve tried and it has landed me, and even worse, the kids in a sticky mess!!!! So not fun to clean that up… syrup everywhere… Anywho, any thoughts?!

    Thanks for the Whoopie tip!!!

      1. I just want to second the sausage mcgriddle idea. I want to figure out how to make like 100 of those and squirrel them away in the freezer. That maple infused pancake is my love language.

  11. I love making breakfast sandwiches but haven’t added anything to my eggs before I cook them. How much water do you use with the eggs in the blender? I read through the recipe a couple of times but maybe I missed it?

  12. I don’t have a whoopie pie pan but have to admit to making these up in my jumbo muffin pan. When our boys were young I cooked lunch at their tiny Christian school every Tuesday…. and without fail every student and staff member plus the occasional parent who “Just happened to have to stop in” ordered lunch. One of the items on my menu were these…. so for 5 years I made 40-50 breakfast sandwiches every 5 weeks. I’ve not made more then 3 at a time in years so thank you for the reminder!!! Time to step up my game again!!

  13. In my browser there’s something strange about the formatting of the recipe at the bottom. Under “Ingredients” there are only the directions duplicated there. :-/

  14. How do the english muffins taste when you do the freezer version? I like the idea of freezing the whole sandwich but I like my english muffins toasty.

  15. Oh wow! I have never heard of a whoopie pie pan before! Thank you for sharing – I LOVE tips like that! I also love this health(ier) homemade version of the breakfast muffin. It really isn’t hard to do, but it can feel difficult to add this in when everyone is scrambling (ha! no pun intended) to get out the door in the morning. Sounds like a really awesome weekend breakfast idea, if doing it on a weekday is just too much!

  16. This post is awesome!! I have been trying to think of a way to make egg sandwiches myself! Thank you!

  17. Genius, thank you! I’ve made them before by cooking one egg at a time in a cereal bowl. It will take just as long to cook 12 as it did for my family of 8, but I don’t have to do it 1 min at a time. 🙂 So great!

  18. I have made eggs in the whoopie pan before, and the eggs stick everytime! I have tried using Pam and butter…. Any tips for a non stick egg??

    1. Shortening. I know everyone hates it and it’s from the devil and all that, but seriously, it works and most of it is not getting into your eggs. 🙂

  19. I am so remembering this for our next road trip! (Breakfast sandwiches are not just for breakfast.)

  20. Oh my good heck… now I know why that dirt-gross hospital food tastes so amazing the day after I give birth. I feel completely validated now

  21. Costco was sampling a sandwich they made with pesto, Canadian bacon, and a sliced havarti they sell. We bought all of the ingredients for that and ten decided to add an egg to add some protein. Yum!

  22. Just found the pan on clearance at Joanne’s for less than $8! Then I made these for dinner tonight and YUM! Thanks for this recipe!

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