Large Batch Egg Breakfast Sandwiches

  • Author: Sara Wells


Make a large batch of toasted English muffins with melted cheese, Canadian bacon and a soft-cooked egg.


There are no quantities listed, make as many as you like!  You’ll want equal numbers of each main ingredient listed.

English muffins
cheese slices
Canadian bacon
Salt and pepper


Preheat oven to 350. Coat each well of a muffin tin (I recommend jumbo) with butter.  Add 1 tablespoon water to each one.  Crack each egg and add 1 egg per muffin cup. Do not salt and pepper (it will wash away with the water!) .  Bake for about 10 minutes, but watch them a few minutes before and after that in order to cook to desired doneness.  Keep in mind the water on top will be discarded- sometimes it makes it look like uncooked egg white on top, when it’s really just water.

While eggs are cooking, place buttered English muffin halves face-up on a baking sheet, to one side of the pan and lay out Canadian bacon on the other side.    When eggs come out of the oven, cover with foil and set aside.

Place baking sheet under the broiler and watch carefully.  Your Canadian bacon might heat up before the muffins are toasted and you just have to eyeball everything and pull it when it’s ready.  When muffins are toasted, place a slice of cheese over half of them and return to oven (with oven off) and door closed so it can melt.

Remove from oven, top with an egg.  Sprinkle on some salt and pepper, add Canadian bacon and enjoy.

If you have a double-oven, I usually skip the broiler and cook my muffins at 400 degrees at the same time as the eggs for about 10 minutes or until toasty.  I add the Canadian bacon only in the last 2 minutes or so.  Then everything is done at the same time.