Let's face it, mornings are hard.
|Mornings are hard for everyone!|
Too often this has resulted in my husband and I stopping at the local convenience store to buy some over priced, salted, and fat-laden breakfast sandwiches.
Boy they are good.
But not for the wallet.
So every so often I'll make a huge batch of these breakfast sandwiches as the cost is paramount to maybe four of these store bought delights and the taste is so much better. I've tried several methods of to finally get to this one that actually takes the least amount of time for the largest payoff. So here is how to make delicious breakfast sandwiches for a quick out the door, substantial breakfast.
- 4 packs of English muffins (I buy at the thrift bakery)
- 1 large bag of precooked pork or turkey breakfast sausage
- 2-3 cartons of eggs
- sliced cheese of your choice
- salt, pepper and cooking spray
- Tin foil and Sharpe marker
Preheat oven to 350 degrees.
Spray a muffin tin in each compartment with cooking spray and set aside.
Break eggs into a mixing bowl, season with S&P. If you like, you
can also add some shredded cheese to this mix for "cheesy eggs".
Pour a small portion into each muffin tin until you fill each of
the 12 compartments up. You will have to do this at least twice if
you want to use up all 24 English muffins. Bake in the oven until
set, about 10 mins.
Once the oven has reached temp, split all your muffins and place
on a large cookie sheet. Once eggs are completely set, remove
from the oven and set oven now to broil. Put in your muffins in to
crisp. Remove from oven.