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One of our favorite things to have for breakfast is breakfast sandwiches. But I also don’t love waking up and having to do a really in depth cooking session before I’ve had my first cup of coffee! So I knew we needed to find an easy way to make breakfast sandwiches for our crowd. And we did!
I’ve baked eggs in a muffin pan before, and those come out nicely for breakfast sandwiches, but muffin pans can be hard to clean, even if they’re nonstick. This method is even easier than that, and the breakfast sandwiches come together quickly, even if you’re feeding a lot of people. We typically do sausage patties and sliced cheddar cheese on ours, but you could cook up bacon at the same time, or do slices of ham, and I bet pepperjack cheese would be delicious too! Stick with whatever your crew likes.
Easy Breakfast Sandwiches
Makes 8-12 sandwiches
- 8 eggs
- 2 Tbsp. milk
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 8 sausage patties
- 8 English muffins, bagels, or other sandwich bread
- 8 slices of cheese
Preheat oven to 375ºF.
In small bowl, whisk together eggs, milk, and seasonings. Pour into 8×8 square pan (I like these because the eggs don’t stick!). Bake for 20 minutes, or until set. Slice into 8 pieces.
Place sausage patties on a rimmed baking sheet (these are my favorite). Bake for 10-15 minutes, at the same time as the eggs.
*Note: I like to put the eggs and sausage in the oven at the same time. When I take the sausage out, I start toasting the breads, and by the time I’m done, the eggs are finished and I can assemble everything.
*Note #2: You can also make 12 sandwiches at a time really easily. Increase the eggs to 12, the milk to 1/4 cup, and pour into a 13×9 pan. The baking time remains the same.
These are a mostly hands off breakfast that we all really enjoy, especially when I can find gluten free English muffins at my grocery store. Have you ever made breakfast sandwiches this way?
Great egg method! I’m crazy and make breakfast sandwiches somewhat often and make the eggs in a pan on the stove (I worked at McDonald’s for the better part of five years in high school and college, so we even invested in some silicone rings so we could have round eggs (my husband and I had English muffin sandwiches before work every morning when we first got married, before we had those rings, and we’d use two different sizes of the round Ateco cookie cutters I’d owned for a couple years. The silicone rings are much better…). I might have to try this method for breakfast sandwich eggs! (Also a snob about eggs from my McDonald’s days (of all the things that could make you a snob… Working at McDonald’s wouldn’t seem like something that would go on that list)), and I’ve tried to make folded eggs in a similar fashion to the way we made them when I first started there (after a few years, we were using precooked folded eggs, just heating them on the grill in the…steaming ring thing). Without the mold, it doesn’t work very well, but honestly, with a good enough method, I could probably do something like this and make folded eggs. And then I have to ask myself if it’s really worth the effort… )
I used to work at McDonald’s too, although I was too young to cook the food at the time. 🙂 I’ve done folded eggs on my griddle though! Just spread the scrambled egg into a square and then fold it kind of like an omelet (but in a square shape) as it cooks.