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.

Baked Egg Breakfast Sandwich with Cheese and Sausage
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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

Easy Recipe for Sausage and Veggie Baked Eggs
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.

Pinnable image for an easy make ahead recipe for Sausage & Veggie Baked Egg Breakfast Sandwiches

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.

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