Breakfast Sandwiches
Posted On 30 July 2024
These may look like some sandwiches you get from a place with arches out front, but they’re better. And probably cheaper to make.
Egg, Meat and Cheese Muffins
I make these in bulk, six at a time, and then freeze for use later.
Servings: 6 sandwiches
Equipment
- microwave egg cookers (see picture)
Ingredients
- 6 English muffins, toasted lightly
- butter
- 300 grams egg whites (or 6 eggs)
- salt, pepper
- onion powder (optional)
- cayenne pepper (optional)
- cheese of choice, sliced pretty thin
- meat of choice, patties or sliced thin (optional)
Instructions
- Toast the English muffins and butter. Set aside.
- Put 50-55g of egg white (or an egg) in a measuring cup. Season with salt, pepper, and, if using, onion powder and cayenne. Mix well.
- Spray an egg cooker with cooking spray
- Add the egg white mixture to the egg cooker and cook for 50 seconds, flipping half way through
- Take half an English muffin, add a little cheese (food glue), add the cooked egg, add a little more cheese (food glue, ya know), add the meat, and add another bit of cheese (more food glue) on top, add the other half of the English Muffin.
- Wrap in plastic wrap and freeze.
Notes
- My daughter is going to try to make and store these with a vegetarian-friendly meat product. Should work fine.
- I’m still working out the best way to cook. So far, the best way I’ve found is to thaw overnight, microwave on medium power for like one minutes, then heat at 250℉ in an air fryer for 10 minutes. Gets crispy, middle is cooked and not cold.
These microwave egg cookers are like $8 for two at the river-named website. Just about the perfect size for an English Muffin. Handy to have two of them because you can cook one egg and then clean it and let it dry a bit while the next one is cooking.
The six I made yesterday.
