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
- 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.
- 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.
- 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.
- 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.
2 Comments
"eat vegetables for breakfast"?
ReplyDeleteMy kids would think I am a martian if I ever tried to get them to do that.
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!
ReplyDelete