The Best Egg Sandwiches
Eggs are cooked in a batch to light, fluffy perfection and then layered with the classic additions. Great for grab-and-go breakfasts or packed lunches throughout the week and when guests are in the house.
Ingredients
- 10 large eggs
- 1 cup whole milk*
- 1 teaspoon kosher salt (I use Morton's)
- Optional: cooked bacon, Canadian bacon, ham, sausage patties (purchased or homemade)
- 6 slices cheese (Double for extra cheese. We like Cooper sharp; could use cheddar, Monterey jack or Swiss.)
- 6 English muffins** (substitute your favorite gluten-free option, as needed)
- Optional for serving: hot sauce, salsa, sliced avocado
Instructions
- Heat oven and prep pan: Preheat the oven to 375°F, and grease or spray a 9x13 baking pan with olive oil. Set aside. (Tip 1: For easier cleanup and the ability to lift the cooked eggs out of the pan, you can line the baking pan with a large sheet of parchment, creasing the paper along all the corners. Tip 2: I like a metal baking pan when available, as the straight edges allow for a little more width than the more curved corners of glass baking dishes.)
- Prepare the eggs: In a mixing bowl (or a quart-size Pyrex measure for easy pouring), whisk the eggs with the milk and salt. Pour the eggs into the pan, scraping the bowl to get the salt, as it tends to settle and stick to the bottom of the bowl. Bake until the eggs are puffed around the edges and just cooked through the middle, about 18-20 minutes. Cool completely. (Note: the eggs will likely puff up and you may wonder what went wrong. No worries! They will flatten out and be just right as they cool.)
- Toast the English muffins: When the eggs are finished, place the English muffins cut-side-up on a baking sheet and toast in the oven for just a few minutes, until the edges are toasted. (If desired, you can brush the muffins with butter before toasting.)
- Cut the egg rounds: You can cut the eggs directly in the pan or remove them to a cutting board with a large spatula or by lifting the parchment paper, if using. Using a large biscuit cutter or drinking glass (roughly the same size as your English muffins), cut 6 rounds out of the eggs. (See notes regarding the egg scraps.) Helpful hint: A cutter or glass with a diameter of 3¾ inches will produce the biggest rounds, allowing for the egg to extend just beyond the edges of the English muffin and will still provide sufficient scraps for 2 extra sandwiches. If your glass has a thick rim, it won’t cut through the eggs as easily. In this case, press down lightly on the eggs with the glass and “trace” around the rim with the tip of a sharp knife.)
- Assemble the sandwiches: Lay the bottom halves of the toasted English muffins in a row on your counter. Top each one with an egg round, a slice of cheese, and meat of choice, if using. Finish by adding the muffin tops.
- Wrap for storage: To limit condensation, make sure the sandwich components have cooled completely before wrapping. Wrap each muffin in foil, parchment or wax paper. Place the wrapped muffins in a zip-top bag or Tupperware and refrigerate for 4 to 5 days or freeze for 1 month. Tip: If desired, use a Sharpie to label the sandwiches before freezing.
- Reheating the sandwich in microwave (thawed or frozen): If I think of it, I’ll place a frozen sandwich in the refrigerator to thaw the night before. When thawed, microwaving for 35 to 45 seconds at full power should be sufficient to reheat without overcooking the egg (which can make the egg rubbery). Check a little early and add time as necessary until you know how long this takes in your microwave. When heating straight from the freezer, line the plate with a paper towel (this helps absorb some of the melting ice so the bread doesn't get soggy), and microwave for 3 minutes at 50% power, turning over after each minute. Again, check a little early and add time as necessary, depending on microwave. (Tip: For crisper bread, toast the muffin top separately.)
- Reheating in oven: Preheat the oven to 350°F. Place the foil-wrapped muffins on a baking sheet and heat for 15 to 20 minutes if thawed; 30-40 minutes if frozen.
- Optional meat prep: I often sauté some sausage patties or bacon while the eggs are baking. Canadian bacon or ham need not be cooked, but I find that a quick sauté enhances the flavor. I’ve also added 8 ounces of cooked and crumbled sausage to the egg mixture before baking.
- Baking bacon: If preferred, you could bake the bacon along with the eggs. In this case, line a baking sheet with foil, and arrange the bacon in a single layer with no pieces overlapping. Turn up the edges of the foil to catch the grease. Place the bacon in the upper third of the oven (positioning the eggs in the lower third), and bake until the bacon is crispy, 15 to 20 minutes, switching the baking sheets after 10 minutes. Transfer to a plate lined with paper towels to drain. When cool, break each piece in half to make them easier to fit on the sandwiches.
- Hot breakfast sandwiches for a crowd: You can serve everything right away, if you like. Assemble the sandwiches after all the components are out of the oven, while the eggs are still warm. To melt the cheese, place the open-faced sandwiches in the warm oven for a few minutes (or melt while toasting), and then add the toasted English muffin top.
- Refrigerator breakfast sandwiches: You can also refrigerate all the sandwich components separately and assemble them and toast/warm when ready to eat. All the components will keep for up to 5 days.
Video
Notes
*Whole milk creates a delightfully fluffy texture in the cooked eggs. If you prefer to use another variety, you may do so, but be aware the texture will change.
**The egg scraps can be pieced together to make 2 additional sandwiches or saved for use in salads, stir-fries, fried rice, etc. If you’d like to make the extra sandwiches, be prepared with extra English muffins, cheese, etc.
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