Make-Ahead Egg Sandwiches
These make-ahead egg sandwiches could be “made ahead” in three different ways: You can make just the eggs ahead of time, then assemble sandwiches fresh in the morning. You could also assemble the sandwiches a day or two in advance, wrap well, and store in the refrigerator. Or you could assemble the sandwiches, double wrap in freezer-proof storage, and freeze for up to a month.
Makes 8 sandwiches
- 12 large eggs
- 1 cup whole milk
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- Butter, for greasing the pan
- 8 English muffins or sandwich buns
- 8 slices deli-sliced cheese of your choice (American is a standard choice)
- 8 slices ham or Canadian bacon, sausage patties, or cooked bacon (optional)
- Preheat oven to 350 degrees. Lightly grease a 9×13 pan (bottom and sides) with butter.
- In a large bowl, beat together the eggs, milk, salt and pepper until smoothly combined.
- Pour the egg mixture into the prepared dish. Bake at 350 for 20-25 minutes, until just set in the center and no longer liquid.
- Allow the eggs to cool. Cut into 8 squares.
- To assemble the breakfast sandwiches: toast your English muffins or buns. Lay a slice of cheese on the bottom of each muffin, then add bacon, ham or sausage if using. Add a square of egg and the top of the muffin.
- Wrap sandwiches in parchment or foil. Now you have choices! You can either refrigerate the sandwiches for up to 2 days before using, or add them to a freezer-proof bag or container and freeze for up to 1 month.
- To reheat the sandwiches for eating: From the refrigerator, unwrap the sandwich, place on a plate or paper towel, and microwave for 30-45 seconds, just until heated through. From the freezer, unwrap the sandwich, place on a paper-towel-lined plate, and microwave for 90 seconds to 2 minutes, until heated through.