Everybody loves a good Breakfast Sandwich! They’re even better when you can make them in a big batch all at once. These sandwiches have a little kick of hot sauce baked right into the eggs and can be customized however you like. They’re ready to enjoy right after making, or to freeze and serve later. For meal prep, 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.
Ingredients and Equipment Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Ingredients
- English muffins – Sourdough is my favorite.
- Eggs
- Butter – Always use real butter if you can.
- Water
- Kosher salt
- Greene Tabasco sauce – Green Tabasco is spicy, but “mildly spicy,” in comparison to its deep red cousin. It pairs so well with eggs and just gives everything a delightful bright kick. Feel free to leave it off if you don’t enjoy it, or replace it with another hot sauce of your choice.
- Cheese slices – We love pepper jack or cheddar.
- Thinly sliced honey ham – Canadian bacon, precooked sausage patties, or pre-cooked bacon also work.
- Additional toppings as desired – Onions, avocado, tomato, etc.
Equipment
- Whoopie pie pan – This Whoopie Pie Pan turned out to be ideal for making perfect scrambled egg patties for multiple sandwiches. The wells are 3 inches wide, which is really close to the diameter of an English muffin. A muffin tin (or even a muffin-top pan) would also work, although the patties will be thicker and may cook a little differently. The jumbo muffin size is probably best.
How to Make Breakfast Sandwiches
- Butter each well of your whoopie pie pan. You can use oil or non-stick pray, but I find butter works best to release the eggs from the pan when done.
- Crack your eggs into the jar of a blender, add a little 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 and bake until the eggs are puffed and set.
- While the eggs are baking, make sure your chosen toppings are ready. Slice veggies and heat any meat as necessary if you’re planning to eat these right away.
- Butter your English muffin halves and place them on a baking tray. As soon as the eggs are dine, switch the oven to broil and pop the buttered English muffins in for just a couple of minutes until toasty.
- Remove the muffins from the oven, place your chosen meat on one half of each muffin, top with an egg round, then a slice of cheese, then any additional toppings and the other half of the muffin. Enjoy immediately.
Storing and Other Tips
- Store any leftover assembled sandwiches, individually wrapped, in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- To reheat, unwrap from plastic, wrap in a paper towel, and microwave 30-60 seconds, until heated through.
Freezer Instructions
- Option 1: Place cooked egg patties on a plate or baking sheet and freeze completely. Transfer to a zip-top freezer bag and return to freezer. To reheat, warm in microwave for 30 seconds, or until heated through, then assemble breakfast sandwiches according to recipe directions.
- Option 2: Don’t toast the English muffins. Allow the egg to cool completely. Assemble according to directions, then wrap in parchment paper and store in a freezer safe container or zip-top bag in the freezer. 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 30-60 seconds (depending on microwave power). Allow to stand for 1 minute before serving.
Frequently Asked Questions
Can I add other things to the egg patties?
Sure. Feel free to add some sautéed veggies, chopped roasted red pepper, green chilis, mushrooms, etc. I would just sprinkle a few things in each well before adding the eggs to make sure you don’t overflow your pan. I would not use any raw veggies, as they will release water into the eggs as they cook. Give everything a quick sauté first and you should be good to go!
Can I use liquid eggs or egg whites?
Yes. Egg whites cook faster than whole eggs, so you may want to drop your oven temp down a few degrees and just keep a careful eye on them. Whole eggs in a carton should work just like freshly cracked eggs.
Can I bake the eggs all together in a pan if I don’t have a whoopie pie pan or muffin tin?
Yes. A 9×13″ baking pan work well for baking eggs. Grease the pan thoroughly with butter before adding your egg mixture. Bake until just set, then cut into rounds or squares to fit your sandwiches.
Can I make these with poached or fired eggs?
Yes, although I wouldn’t freeze poached or fried eggs. Check out this Large Batch Breakfast Sandwiches post for info on cooking poached eggs this way!
Breakfast Sandwiches
Quick, easy, perfect breakfast sandwiches that you can either eat fresh or freeze for future use!
Servings sandwiches
Equipment
- whoopie pie pan
Ingredients
- 12 English muffins sourdough is my favorite
- Butter
- 8-9 eggs
- 2-3 tablespoons water
- ½ teaspoon kosher salt
- ½-1 teaspoon green Tabasco sauce
- Cheese we love pepperjack or cheddar
- Thinly sliced honey ham precooked bacon, and/or precooked sausage patties
- additional toppings like sliced bell pepper onions, avocado, tomato, etc.
Instructions
- 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 (if you use 9 eggs, there may be a little leftover–8 eggs is a tiny bit too little and 9 is too much.) 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.
- 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 any additional toppings and the toasted top half of the English muffin. Eat immediately.
Notes
- Nutritional information was calculated without extra butter spread on English muffins before toasting.
- Store any leftover assembled sandwiches, individually wrapped, in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- To reheat, unwrap from plastic, wrap in a paper towel, and microwave 30-60 seconds, until heated through.
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Freezer Instructions
- Option 1: Place cooked egg patties on a plate or baking sheet and freeze completely. Transfer to a zip-top freezer bag and return to freezer. To reheat, warm in microwave for 30 seconds, or until heated through, then assemble breakfast sandwiches according to recipe directions.
- Option 2: Don’t toast the English muffins. Allow the egg to cool completely. Assemble according to directions, then wrap in parchment paper and store in a freezer safe container or zip-top bag in the freezer. 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 30-60 seconds (depending on microwave power). Allow to stand for 1 minute before serving.
Nutrition
Serving: 12g, Calories: 341kcal, Carbohydrates: 28g, Protein: 21g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 153mg, Sodium: 858mg, Potassium: 235mg, Fiber: 2g, Sugar: 0.2g, Vitamin A: 460IU, Vitamin C: 0.3mg, Calcium: 247mg, Iron: 1mg
Calories: 341kcal
Cost: $3 per sandwich
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Questions & Reviews
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 🙂
I use a a silver dollar pan I got on amazon and it makes the egg a perfect size for our breakfast sandwiches.
I love breakfast sandwiches too! They’re totally the best way to start the day!
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.
Absolutely brilliant. Those eggs are the trick and these look perfect. How do you come up with this stuff??!!
The Ron Swanson meme just made my whole life better.
I also never thought to used a whoopie pie pan for scrambled eggs like that, that’s brilliant!
I kind of LOVE this! Can’t wait to get a whoopie pie pan to try it out. What a great way to make breakfast sandwiches for the whole family at one time!
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.
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. 🙂
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This comment made me laugh really hard (in my head). Just so you know.
Hysterical! jconnolly – I always laugh when I read the comments people write. Common sense people! 🙂 Thanks for the laugh!
This comment thread is EVERYTHING!!! LOL!!!!
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!
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!
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!
Agree! So excited about this tip!
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!