Egg sandwiches are fast and easy to grab when you’re on the go, but the nutritional value of most is appalling, right? There are a few that are a better option than others, but approximately $3 per sandwich over the course of a few days can add up.
I have a solution! Why not make them at home? For less than $20, you can create your own sandwiches, with the ingredients of your choosing AND provide a healthy breakfast to start the morning.
It’s not as labor intensive as it sounds, only taking one hour to make 12 sandwiches, and most of that time is hands-off. Another benefit of making these sandwiches at home is that you choose the ingredients that go into the final product AND they freeze beautifully.
What you’ll need:
- 1 dozen eggs
- Cheese – the amount and kind is up to you, as it depends on what kind and how much cheese you like on the sandwich
- English muffins – whole wheat or white work great
- Butter, margarine or Pam spray
- A 12 -count muffin tin
- 2 cookie sheets
- Heat your oven to 350 degrees
- Coat the muffin tin with a spray of Pam or a swipe of butter
- Crack one egg into each of the openings in the muffin tin
- Pop into the oven for 15-20 minutes. (My eggs we extra large, so I left them in for 20)
- Slice the English muffins in half and spread them out onto two cookie sheets
- Place them in the oven while the eggs are cooking, allowing them to toast
- If you are using a block of cheese, this is the time to grate it while waiting for the eggs to finish cooking.
- On half of the muffin, place a slice of cheese or sprinkle as much cheese as you like (you can also add a smear of butter, some salt & pepper or hot sauce if you choose for a little added flavor)
- The eggs should slide out easily, since the tin was greased/sprayed beforehand, so scoop out one egg and place it on the other half of the muffin.
- Once you have all of the eggs on their respective muffins, you can match the cheese tops with the egg bottoms.
- If you are eating them immediately (would be great if you are feeding a large group, i.e. after a kids sports practice, game or casual brunch) put the sandwiches back into the over on 350 degrees for 5-10 minutes to allow the cheese to melt
- If you are freezing, place the assembled sandwiches onto the cookie sheets and pop them into the freezer for about an hour, to cut down on some of the moisture.
- Remove them after an hour and individually wrap each one in tin foil.
- You can reheat them into the microwave, but they are best in the oven. Pre-heat the oven to 350 and pop in the oven for 25 minutes while you’re getting ready in the morning.
- In a pinch, heat the sandwich in the microwave for 45-50 seconds. Remove the sandwich and then place the egg only back into the microwave for an additional 30-45 seconds. Reassemble and enjoy!
Adapted from http://www.macheesmo.com