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Prep time
10 minutes
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Cook time
15 minutes
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Serves
6
Author Notes
A lot of breakfast sandwiches have you cooking every part separately. It might look prettier, but these are not sandwiches for show. These are supposed to make life simpler and give you a quick breakfast on the go. You can’t beat a ham, egg, and cheese with an easier twist.
Recipe excerpted with permission from Modern Freezer Meals: Simple Recipes to Cook Now and Freeze for Later by Ali Rosen © 2021, Skyhorse Publishing. —Ali Rosen
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Ingredients
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1 tablespoon
extra-virgin olive oil
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10
eggs, beaten
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1/2 cup
cup of milk
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1 teaspoon
salt
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1 teaspoon
garlic powder
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1 cup
grated sharp cheddar cheese, divided
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6
English muffins, halved
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1/2 pound
ham, chopped
Directions
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Heat the oven to 350°F and place a large skillet on medium heat with the olive oil. Whisk the eggs, milk, salt, and garlic powder together and add to the skillet. Cook for 5 minutes, stirring occasionally. Place in the oven for an additional 10 minutes, or until the eggs have fully cooked through. Remove and sprinkle ½ cup cheese on top. Set aside to cool.
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When cooled, cut the eggs into six parts, then place each part on top of an English Muffin half (you can pre-toast your English muffin halves if you like them a bit crispier). Sprinkle the remaining cheese and the ham on top, then place the other half on top of each English muffin to form a sandwich.
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If you are freezing for later: Individually wrap each sandwich in plastic wrap, then place in a resealable plastic bag or aluminum foil. Just make sure to remove as much air as possible. Place in the freezer. To heat them up, place the sandwiches in the microwave for 90 seconds. Eat hot.
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