Homemade Breakfast Sandwiches

Preheat oven to 350 F. Separate the English muffins and place them with the inside facing up on an ungreased cookie sheet. Place a slice of cheese on the tops of each muffin, then layer a slice of bacon over the cheese. I use precooked bacon so it bakes quickly in the oven.

Lightly grease the cups of a muffin tin, then crack an egg into each cup. Alternately, you can scramble all the eggs together in a small bowl, then distribute the egg mixture evenly between the muffin cups. Place muffin pan in oven and bake the eggs for 10-15 minutes, depending on how runny you want your yolk (if you want over easy eggs).

After the eggs have cooked for about 4-5 minutes, place the prepared English muffins in the oven also, so the cheese to melts and bacon gets crisp. This will allow the muffins to become lightly toasted too.

Remove the eggs and and muffins when done. Slide a knife gently around the edges of the cooked eggs to remove them. Spread some butter over the bottom half of each muffin, then place a cooked egg over each buttered half. Season with with salt and pepper, then place the cheesy bacon top over the eggs. Feel free to add any kind of toppings you want: fresh avocado, spinach, tomato, etc, are great add-ins.

Note: These sandwiches can be made ahead, frozen and reheated later for a quick meal on the go. Cooking time may vary for each person, so it’s best to experiment with what works best for you.

Adapted from macheesmo.com.