Breakfast Sandwiches Revisited
One of my favorite things about running a website is seeing what types of recipes and content people are drawn to.
I’ve basically learned that it’s impossible to predict what will catch on.
I’ve written posts that I was positive people would love and share with others and they fizzle and die within a day or two.
Meanwhile, there are posts that I wrote years ago that are still some of the most popular posts on Macheesmo.
Without question, the most popular post of all time on the site is a post I wrote a while ago on breakfast sandwiches. While the method I used in that post still works, I’ve adapted it over the years based on a bunch of comments from readers so I thought I would share the new version of my breakfast sandwich.
- 12 eggs, scrambled
- 2 cups baby spinach
- 2 tablespoons butter
- 6-8 ounces cheese, grated
- 12 whole wheat English muffins
1) Scramble eggs and grease each muffin tin with a bit of butter.
2) Add baby spinach to each tin. Just a few leaves per tin will do the trick.
3) Evenly divide eggs between 12 muffin tins.
4) Bake eggs at 350 degrees for 20-22 minutes until they are cooked through.
5) Pop the eggs out of the tins.
6) To make a sandwich, toast the english muffin, add the cheese and egg. Mash the egg down a bit so it evenly covers the muffin.
7) Bake for a few minutes to melt the cheese.
8) These freeze great. You can either freeze the egg cups without muffins or make the sandwiches and then wrap them in foil and freeze them as completed sandwiches.
9) The individual egg cups reheat perfectly in the microwave. The foil-wrapped sandwiches reheat better in the oven for 30 minutes at 350 degrees (keep them wrapped in the foil).
Cooking the Eggs
In my original post, I cooked the eggs whole in the muffin tins and while that looked cool it wasn’t always reliable. If you had eggs of difference sizes then some might not be entirely cooked and some might be overcooked.
So I do it a bit differently these days.
It’s not rocket science, but basically I just scramble the eggs before cooking them which makes sure that they cook evenly.
I like to add a few tablespoons of water to my 12 eggs and then I just lightly scramble them with a fork.
A number of commenters said that the eggs were sticking in their muffin tins when they made these.
There’s only one way to avoid this consistently: butter. If you use nonstick spray or whatever, don’t come yelling at me if it doesn’t work. I use butter and it works like a charm.
You just need a light layer of it coating the whole muffin tin.
While you can just do the eggs, I’ve started adding in things to my eggs while they cook.
I generally don’t eat a lot of meat in the mornings, but you could definitely add some crumbled sausage or ham to the tins. I went with spinach though on this occasion.
Almost anything that you could put in an omelet would work here.
Then just evenly divide the eggs in the tins. Obviously it should be about an egg per tin and the tins will be about 3/4 full.
Baking the Eggs
Bake these guys at 350 degrees for about 20-22 minutes and they should be perfectly cooked. Be sure to check them to make sure the very centers are cooked through. If they aren’t, then cook them for a few extra minutes.
Once they cool for a few minutes, the egg cups should easily slide out of the tins.
Making/storing the Sandwiches
There are basically three ways to deal with storing these bad boys.
Eat them immediately
You just made some delicious sandwiches so plan on eating one or two of them right away. I like to toast my muffin and then add some cheese to it. Then I just toss on one of the egg cups and press it down a bit so the egg squashes out to the edges of the muffin.
Then I bake it for a few minutes to melt the cheese and eat it. Delicious!
Make the Sandwiches – Freeze the Sandwiches
This is my preferred method of storing the sandwiches. I just cut a muffin in half, add some cheese to it, and toss on the egg cup.
Then I wrap the whole thing in foil and store all the individually wrapped sandwiches in a large freezer-safe bag.
Once they are frozen they keep fine for months.
Freeze Just the Eggs
A number of commenters mentioned that this is their preferred way to store these and it works great.
Basically, once you pop all the egg cups out, let them cool briefly and then wrap each egg cup in plastic wrap (or foil) and store the individually wrapped eggs in a freezer safe bag.
This method cuts down on the freezer space you’ll need and some people think that the egg by itself reheats better than the whole sandwich.
Reheating the Sandwiches
If you just froze the eggs, reheating is very easy. Just unwrap the egg and microwave it on high for about 90-120 seconds. Then toast the muffin and add some cheese if you want.
If you froze the whole sandwiches, which is my preferred method, you can also unwrap them and heat them in the microwave.
The best way to reheat them though is in the oven. Just toss the frozen sandwich (still wrapped in foil) in the oven at 350 degrees for 30 minutes and the finished sandwich will be as good as on day one.
30 minutes? You’re crazy!
About 20% of the hundreds of comments on the original post say that my reheating method doesn’t make sense. After all, it takes 30 minutes for the sandwich to cook!
Here’s the thing though… when it comes to prep time in the morning, there is no active time needed for the oven method. You don’t need to stand over your oven while the sandwich reheats.
The idea is that you wake up, toss the sandwich in the oven, take a shower, get ready to go, and then as you are leaving… BAM… your sandwich is done.
I don’t know anyone who gets out of the door faster than 30 minutes after waking up so you just let the sandwich cook while you are doing other stuff.
It works like a charm and you’re left with a really delicious breakfast any day of the week.
I still make these sandwiches pretty regularly and they are a great way to start the day.