Speed up breakfast with this make ahead Egg and Cheese Sandwich. Great for crazy, busy mornings, before practice, or breakfast for dinner nights.
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 minutes
1 tablespoon butter
½ cup sliced green onions, about 12 onions
12 large eggs
1 tablespoon water
½ teaspoon salt
½ teaspoon pepper
6 Cheddar cheese slices, cut in half
12 whole-wheat English muffins
Spray a jellyroll pan (15x10x1) lightly with cooking spray, drop butter in pan, scatter onions over pan in a single layer. Place eggs in oven, set oven to 350°F.
Lay English muffin halves on a baking sheet to toast while the eggs are cooking.
Stir eggs, water, salt and pepper In a large bowl with a fork until well mixed.
When oven reaches 350°F, stir onions and carefully pour eggs into pan. Bake 10 minutes, rotate pan and if necessary bake 3-5 minutes more until eggs are set. The eggs will continue to cook after you take them from the oven.
Cut eggs into 4 rows by 5 rows, so you have 20 squares.
Layer one egg square, cheese, one more egg square on English muffin half.
Egg and cheese sandwiches can be made ahead and when refrigerated, will keep for up to 4 days. Or freeze in airtight container for up to 2 months.
To reheat, bake for 10 minutes at 350°F or if frozen, wrap in paper towel, microwave at 50% power for 1 minute.
Keywords: breakfast sandwich, hand held, make ahead breakfast, vegetarian breakfast, meal prep sandwich