I can attest to the fact that taking the time to prepare a large batch of these breakfast sandwiches makes weekday mornings go so much more smoothly.
Makes: 24 sandwiches
Total Make-Ahead Time: about 1 hr, mostly hands-off
Cook time on day of: 15-20 minutes
Ingredients
24 English muffins, sliced in half
softened butter, enough to butter each muffin half
24 slices of cooked bacon
24 large eggs
1/2 cup cold water
1/2 Tbsp kosher salt
1/4 tsp garlic powder
8 oz shredded gouda cheese
oil spray
Directions
Step 1: Bake the eggs
Preheat oven to 325°F. Bring 6 cups of water to a boil. Meanwhile, in a large bowl with a spout, beat the eggs, 1/2 cup of water, salt, and garlic powder. Spray a large rimmed baking sheet with oil and place on middle oven rack. While the pan is on the rack, carefully pour the egg mixture into the baking pan. On the lower oven rack, pour the hot water into a roasting pan. The added moisture in the oven will help to steam the eggs, minimizing the browning of the bottom and edges.
After 10 minutes, remove the eggs from the oven. Sprinkle the cheese evenly over the eggs. Since the bottom and edges of the eggs have started to set, the cheese will remain on the upper half of the egg mixture. Return the eggs to the oven for another 8-10 minutes until the middle is completely set.
Once the eggs are done, remove them from the oven and allow the puffed up parts to deflate (about 2 minutes). Then, evenly cut 24 pieces. Set aside.
Step 2: Cook the bacon
Line 2 large baking sheets with parchment paper, allowing for overhang. Arrange the bacon slices on both sheets in a single layer and place both in the oven on each rack. Change oven temperature to 400°F and bake until cooked, about 20-30 minutes. Transfer bacon onto a paper towel-lined plate to blot excess grease. Set aside.
Step 3: Assemble the sandwiches
Spread a thin layer of butter on each muffin half. Sandwich a piece of egg and one piece of bacon (torn to fit) in between each half. Wrap each sandwich with foil and refrigerate up to three days. When ready to enjoy, place the wrapped sandwiches into a preheated 325°F oven (I use the toaster oven) and heat until warmed through (about 15-20 minutes).
Note: I like to keep three days' worth of sandwiches in the refrigerator; the remaining sandwiches are kept in the freezer. Once I've gone through the ones in the fridge, I transfer enough sandwiches from the freezer to the fridge for the next day. While the sandwiches are warming in the mornings, my kids and I are getting dressed and ready for the day!
Visuals
The assembly line. Allow the butter to come to soften at room temperature while the eggs and bacon are cooking. Use this time to also slice your muffins in half. I highly recommend purchasing the box of pre-cut foil sheets from Costco to wrap each sandwich individually. If you end up making these often or want to make other variations, the foil sheets save a lot of time.
Perfectly baked sheet pan eggs. See my method in the recipe above. I love this method because they come out evenly cooked, with no tough browned parts.
Baking the bacon! Line a sheet of parchment paper on a large rimmed baking sheet, allowing for overhang (to protect the pan from bacon splatter). Lay as much bacon as will fit in a single layer on the parchment and bake at 400°F for 25 to 30 minutes until desired crispiness (no need to preheat the oven). You'll need two large baking sheets to fit 24 slices. Blot the bacon on a paper towel-lined plate to remove excess grease. Once the pan has cooled, carefully fold up the parchment paper and discard in the garbage can. I actually place the paper towels that I used to blot the bacon onto the pan to absorb the pool of grease so I don't spill it as I clean up.
Spread each muffin half with the softened butter, add the baked egg and one slice of bacon (torn to fit inside). Wrap each sandwich up tightly with the foil and refrigerate up to three days' worth. Freeze the rest and just transfer the desired number of sandwiches to the fridge the day before you want them. Thawed sandwiches take about 15 minutes to warm up in a 325°F toaster oven -- leave them wrapped in foil. I usually just get them going as soon as I get out of bed, and they're ready by the time my family has gotten ready for the day.
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