Large Batch Egg Breakfast Sandwiches

Ingredients

• Not specifiedEggs
• Not specifiedButter
• Not specifiedEnglish muffins
• Not specifiedCheese slices
• Not specifiedCanadian bacon
• 1 tablespoon per muffin-tin wellWater
• To tasteSalt and pepper

Instructions

1. 1

   Bake the eggs

   Heat the oven to 175°C (350°F). Butter each well of a muffin tin and add 1 tablespoon of water to each. Crack an egg into every well; do not season yet, as the water can wash the salt and pepper away. Bake for about 10 minutes, checking shortly before and after to reach your preferred doneness. The water on top can look like uncooked white, but it will be discarded.

2. 2

   Prepare the tray

   While the eggs bake, butter the English muffin halves and arrange them cut-side up on one side of a baking sheet. Put the Canadian bacon on the other side. When the eggs are done, cover them with foil and set them aside.

3. 3

   Toast and melt

   Place the baking sheet under the grill, watching it carefully. The Canadian bacon may heat through before the muffins toast, so remove each item when it is ready. When the muffins are toasted, put a cheese slice on half of them and return the tray to the oven with the oven switched off and the door closed, allowing the cheese to melt.

4. 4

   Assemble sandwiches

   Take the tray out of the oven and top each cheesy muffin half with an egg. Season with salt and pepper, add the Canadian bacon and serve.

5. 5

   Use two ovens

   If you have a double oven, you can skip the grill. Bake the muffins at 200°C (400°F) alongside the eggs for about 10 minutes, or until toasted, and add the Canadian bacon for roughly the final 2 minutes so everything is ready together.

What are breakfast sandwiches?

An American breakfast sandwich is a filling combination of bread, egg and savoury toppings, often eaten in the morning or taken on the go. This version uses a toasted English muffin, Canadian bacon and melted cheese.

The batch method cooks the eggs in a muffin tin while the bread and bacon warm separately. That keeps assembly straightforward when making several sandwiches at once.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 20g protein, 27g carbs, 21g fat.

The English muffin supplies most of the carbohydrates, while butter and cheese contribute much of the fat. The egg, cheese and Canadian bacon provide protein. To balance the plate, serve a sandwich with fruit or vegetables alongside.

The English muffin base

Butter first: buttering the muffin halves helps them toast under the grill. Place them cut-side up so the inside surfaces brown.

Watch closely: the grill can toast the muffins quickly, and the bacon may be ready first. Remove each component as it reaches the desired colour and warmth.

Cooking eggs in a muffin tin

Add water: each buttered well gets a tablespoon before the egg goes in. The recipe delays seasoning until after baking because water on the egg can wash it away.

Check the centre: about 10 minutes is the guide, but the eggs may need slightly less or more time depending on how soft you like them. The water left on top can resemble loose egg white, so discard it rather than judging doneness by that alone.

Getting the cheese to melt

Use residual heat: add cheese to the toasted muffin halves, then return the tray to the switched-off oven with the door closed. This gives the slices time to soften without continuing to toast the bread under direct grill heat.

Timing the batch

Cook in parallel: the eggs bake while the muffins and bacon are prepared for the grill. Cover the cooked eggs with foil while the other components finish.

For a double oven: the source method offers a simpler alternative, baking the muffins at 200°C (400°F) alongside the eggs and adding the bacon for the final 2 minutes. The muffins are ready when toasted.

What to serve alongside

Fresh fruit or sliced tomatoes make an easy contrast to the warm, savoury sandwich. For a more substantial breakfast, serve it with cooked mushrooms or a small side of potatoes.

Recipe notes & tips

• Butter the muffin-tin wells thoroughly so the baked eggs are easier to lift out.
• Keep the eggs unseasoned until they are out of the water in the tin.
• Check the eggs around the 10-minute mark and adjust the baking time to suit your preferred yolk.
• Stay by the grill, as the bacon and muffins may finish at different times.
• Let the cheese melt in the switched-off oven rather than leaving the tray under the grill.

Variations

• Swap the cheese: use a different sliced cheese that melts well.
• Add greens: tuck a few leaves of spinach into the assembled sandwich.
• Try a different muffin: use wholemeal English muffins for a heartier base.
• Add tomato: place a slice in the sandwich just before serving.
• Season simply: add a pinch of paprika along with the salt and pepper.

Common mistakes to avoid

• Salting before baking: the water can wash the seasoning away; season the eggs after cooking.
• Mistaking water for egg white: the liquid on top is discarded; check the egg itself for doneness.
• Leaving the grill unattended: the muffins or bacon can heat up quickly; watch and remove each when ready.
• Overcooking the eggs: baking time varies with the desired doneness; check around 10 minutes.
• Expecting the bacon and muffins to finish together: remove them separately as each is ready.

How to store

Refrigerate any assembled sandwiches in an airtight container and eat within 3 days. Reheat until hot throughout in an oven or microwave; toasted muffins may soften after chilling.

Frequently asked questions