Make Ahead Sausage and Veggie Baked Egg Breakfast Sandwich Recipe

Breakfast sandwiches are one of my go-to, portable breakfast options when the family needs something that can be made ahead for busy grab-and-go mornings. I make 12 of the baked eggs on Sunday--and the family reheats them for sandwiches as they need to during the following few days. While this recipe uses pork sausage and veggies--you can certainly take the proportions and substitute different meats and/or vegetables and cheese.

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Ingredients for Sausage and Veggie Baked Egg Breakfast Sandwiches
12 Eggs
1/3 c. Shredded Mild Cheddar Cheese 
1/2 lb. Regular Pork Sausage, cooked and finely crumbled
1 Tbsp. Olive Oil or Coconut Oil
1/2 c. Chopped White Mushrooms, finely diced
1 medium yellow onion, finely diced
1/4 c. Green Bell Pepper, finely diced
1/4 c. Red Bell Pepper, finely diced
1/4 c. Yellow Bell Pepper finely diced 
1/4 tsp. Black Pepper
1/2 tsp. McCormick Grill Mates Steak Seasoning
English Muffins, Biscuits or Toast, toasted and lightly buttered

Ingredients for Sausage and Veggie Baked Egg Breakfast Sandwiches 
Prepare the ramekins or muffin tin. I spray either ceramic ramekins or metal, full-sized muffin tins with non-stick cooking spray.  Preheat the oven also to 350F.   See notes below with thoughts on ramekins vs. muffin tins.

Saute the vegetables.  Heat the oil in a medium saute pan until hot.  Add the vegetables and saute until the vegetables are tender.  Season with pepper and McCormick Steak Seasoning.  Set aside.

Build the baked eggs.  Add a heaping tablespoon of vegetables to each muffin tin spot or to each ramekin.  Follow with a tablespoon of sausage.  Top the veggies and the sausage with a fresh egg.  Break the yolk gently with a fork.  Divide the cheese between the bakes eggs and sprinkle on top of each egg.  

Bake the eggs. If using ramekins or muffin tins in water bath-bake for 30-45 minutes or until eggs are nearly set. The baked eggs will cook in the muffin tin without the water bath in about 10-14 minutes.

Plate and serve the baked egg sandwiches. Simply run a sharp knife around the edges of each baked egg to loosen any hard crusting. My family loves English Muffins—but, biscuits or buttered toast work well as sandwich bread also. Add a baked egg to a lightly buttered English Muffin or biscuit if using as a sandwich—or simply turn out onto a plate to serve omelet-like without the bread! Baked eggs or baked egg sandwiches go great with a side of hash browns and fruit.

Cooking Notes:
Should you use muffin tins or ramekins?  I own only six ramekins--so, if I want or need to make 12 (or more) of these baked eggs, I opt for a metal muffin tin instead.  Also--I am not a fan of “crusty” edges on my eggs—so, I often set the muffin tin or ramekins in a water bath by placing them in a larger glass casserole dish filled with water up to ½ the height of ramekins or the muffin tin.

Make-Ahead Tips?  I store the baked eggs in a zippered storage bag or airtight container in the refrigerator.  I reheat the eggs for about 30 seconds in the microwave, add to a toasted English muffin, and wrap in foil or waxed paper and pack up for an easy on-the-go breakfast.