This is the best Breakfast Egg Sandwich Recipe! Flavorful baked eggs and bacon are held together with melted cheese on an English muffin! Breakfast sandwiches are easy to make with 8 ingredients and they freeze well.
Preheat oven to 350 degrees F. Grease a 9x9” baking dish.
Whisk together eggs, heavy cream, mustard, salt, pepper and garlic powder.
Pour eggs into prepared baking dish. Bake for 15 minutes, or until the eggs are just set.
Spread bacon out onto a baking sheet. Bake (while the eggs are baking) at 350 until crisp (about 12-15 minutes). (See: How to Cook Bacon in the Oven)
Cut the eggs into 6 squares.
Lay the cheese on one half of the English muffin, then top it with bacon and then the egg.
Cover with the other half of the English muffin and press it down gently.
Put them on a baking sheet and put in the warm oven for 2-3 minutes, until the cheese is slightly melted.
Serve warm, or freeze.
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Notes
Ingredient Substitutions
Eggs. Use large, organic eggs for the best results.
Heavy Cream. Half and half and whole milk are good substitutes for heavy cream.
Dijon Mustard. Choose your favorite mustard variety such a spicy or honey mustard, if desired.
American Cheese. Any sliced cheese works well including Swiss cheese, sharp cheddar cheese, gouda, pepper jack, etc.
Bacon. you can use sausage patties in place of bacon, or omit it for a vegetarian version.
StoreStore leftover breakfast sandwiches in an airtight container in the refrigerator for up to 5 days.Reheat in the microwave or in the oven set to warm.FreezeTo freeze this egg sandwich recipe, let the sandwiches cool completely to room temperature after assembling.Then, wrap them tightly in plastic wrap or parchment paper and put the wrapped sandwiches in an airtight container in the freezer.Freeze for up to 2 months. Reheat in the microwave or in the oven set to warm.