Recipe for Baked Egg Breakfast Sandwiches

Recipe for Baked Egg with Cheese Breakfast Sandwiches
I think of Baked Eggs as mini, fully customizable omelets without the prep time or added fat of real omelets. Baked egg breakfast sandwiches are also a great way to both use up leftover chopped vegetables and to get the kids to eat vegetables for breakfast. When I make these, I have either already chopped a variety of different vegetables for another recipe or plan to use the breakfast vegetables in a lunchtime salad or later meal. Last Friday night, I made Shrimp Linguine and used mushrooms, peppers, onions, black olives and tomato in the sauce. The leftover veggies were stored away to use for Saturday morning’s brunch!

The wonderful thing about these sandwiches is that they can be made from any meat (if any meat at all), any cheese, and any chopped vegetables that you choose. I have even made them in a muffin tins if I needed to serve several at one time (such as to serve Thanksgiving or holiday houseguests). They are also portable—just like a fast food breakfast sandwich—only healthier!

What do you need to make baked egg breakfast sandwiches?
  • Eggs
  • 2-3 Tbsp. Shredded Cheese of your Choice.  I use reduced fat shredded mild Cheddar—although I have also used a Mexican cheese blend or even grated Swiss cheese depending on the other ingredients. I love Swiss with chopped broccoli and ham.
  • 2-3 Tbsp. Meat. Commercial bacon bits work well and contain much less fat than fried bacon).  Chopped ham, crumbled sausage, or Canadian bacon work well also.
  • 2-3 Tbsp. Chopped Vegetables. For our latest sandwiches, I used green onion, green pepper, mushrooms, black olives, and tomato.
  • Mrs. Dash Original Seasoning Blend. I love Mrs. Dash blends—they are salt free and add a lot of flavor from one bottle!
  • Ramekins or Muffin Tin
  • Cooking Spray
  • English Muffins, Biscuits or Toast, lightly buttered 
How do you make baked egg breakfast sandwiches?
  1. 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.
  2. Load in the baked egg sandwich add-ins. Break an egg into each ramekin or space on the muffin tin. Sprinkle in about a teaspoon of each vegetable and meat of your choice, and dash each egg cup with seasoning.
  3. Bake the eggs. Preheat oven to 350 F. Bake the eggs in either prepared ramekins or, as I often do, in a muffin tin. I am not a fan of “crusty” edges on my eggs—so, I set the muffin tin or ramekins in a water bath by placing them in larger glass casserole dish filled with water up to ½ the height of ramekins or the muffin tin. Bake for 30-45 minutes or until eggs are nearly set. Add a sprinkling of cheese to each egg and return to the oven for 3-5 minutes or until melted. If a little crusty edge is acceptable, the baked eggs will cook in the muffin tin without the water bath in about 10-14 minutes.
  4. 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.

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  1. "eat vegetables for breakfast"?

    My kids would think I am a martian if I ever tried to get them to do that.

  2. Sound tasty; think they'll have to be a dinner item for me, though, I don't have that kind of energy in the morning!



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