Runny egg breakfast sandwiches are the breakfast that brings the whole family to the table. Make them in bulk for a quick and simple family meal or freeze them for a quick breakfast on the go.
Breakfast is the most important meal of the day and starting your day with a delicious breakfast egg sandwich is the perfect way. These simple and virtually mess-free egg sandwich is a great way to enjoy a complete breakfast any day of the week.
In this recipe, we will teach you how to make breakfast sandwiches in bulk which really helps if you have a big family. We make six at a time but you can easily make a dozen all at once. Runny yolk and all!
Making these egg sandwiches in bulk is also a great way to meal prep. When I was pregnant, I stocked my freezer with these as part of baby prep and it was a blessing. Being able to have a delicious and filling breakfast in minutes is what dreams are made of as a new mom.
These sandwiches were one of a few things I stocked my freezer with. Here are some of the other favourites that helped me get ready for baby (all three times):
- All-purpose meatballs – if you’ve tried this recipe you know these all-purpose meatballs freeze well and can be served in many different ways.
- Best Ground Beef Chili – freeze in portioned containers for an easy and quick meal. Chili can be defrosted in the microwave or in a pot.
- Peri Peri Chicken Marinade – freeze the chicken in the marinate then simply defrost overnight in the fridge and bake for 35 minutes on 400°F.
- Beef, Vegetable and Barley Soup – this soup freezes really well. All you have to do is put it in a pot to defrost and you’re in business.
- Freezer-Friendly Lasagna – this lasagna is a perfect freezer meal. I froze it in two-portion containers which meant Kyle and I had a hot and delicious homemade dinner even with a newborn ruling our house.
- Freezer Meal: Shepherd’s Pie – just like the lasagna, freeze the shepherd’s pie in two-portion containers and you can have a fresh homemade meal any time without all the work.
Preparing Runny Egg Breakfast Sandwiches
Ingredients
Eggs: Eggs are laid by many different animals but chicken eggs are what we use in this recipe. Eggs provide protein, fat and many other nutrients and therefore are a healthy part of our diet. Here they are used as a binder.
Bacon: Bacon is salt cure pork from different cuts of the back. It is typically sold in slices. There are also non-pork alternatives such as turkey bacon that can also be used.
English muffins: English muffins are round relatively flat, about 1.5 inches tall, and round buns made either from sourdough or yeast. According to the Gold Medal Bakery the English muffin was invented by a Brit, but on U.S. soil. The British touch makes a lot of sense since the
inside of the English muffin closely resemble the crumpet, a traditional British bread.Cooking spray: Cooking spray, depending on which variety you get, is an aerosol product, usually a combination of oil and some other ingredients, that is applied in a thin layer to prevent food from sticking. We use it here as an easy way to add just a little extra crispness to the tortillas. You can use oil or butter instead or skip it altogether.
How to Make
Here is how to make runny egg breakfast sandwiches in bulk. You can easily make a dozen all at once. Â
Step 1: Cook the Bacon
Start by preheating the oven to 400°F
Next, line a small cookie sheet with aluminum foil and place 6 slices of bacon on it, side by side.
Once the oven is preheated, place the pan with the bacon in the oven for 10 minutes.
When the timer for the bacon goes off, remove the pan from the oven and flip each bacon slice. Place the bacon back in the oven and set another timer for 5 minutes. You will also cook the eggs on the same timer.
When the 5-minute timer goes off, remove the bacon from the oven.
Line a plate with paper towels and move the bacon onto the plate using tongs.
Step 2: Cook the Eggs
While the bacon is in the oven, spray the muffin tin with the cooking spray. Crack an egg in each of the six muffin holes being careful to not break the yolk, if you like it runny. Season the eggs with a bit of salt and pepper.
When you’re done flipping the bacon, put the eggs in the oven at the same time. Set the timer to 5 minutes.
After you’ve removed the bacon from the oven, turn the broiler on high. Leave the eggs in the oven and set the timer for timer seconds=”0″ minutes=”1″ hours=”0″]1 minute[/timer]
Line another plate with a paper towel and use a silicone spatula to gently remove the eggs from the muffin tin and onto the paper towel.
Step 3: Toast the English Muffins
After you put the bacon in the oven for the first time, line a large cookie sheet with parchment paper. Cut each English muffin in half and place each half cut side down onto the parchment paper. Set the pan aside until you’re ready to toast the English muffins.
Tip: If you are making the runny egg breakfast sandwiches to enjoy now, rather than to freeze, then place the English muffins in the oven on a lower rack when there are 3 minutes left on the 5-minute timer.
If you are freezing these egg sandwiches, place the English muffins in the oven after you remove the eggs. Make sure to turn off the broiler and set the baking temperature back to 400°F. Â
Toast them for timer seconds=”0″ minutes=”2″ hours=”0″]2 –[/timer]– timer seconds=”0″ minutes=”3″ hours=”0″]3 minutes[/timer] for a light toast, or until they are toasted to your liking.
This is 3 minutes:
Step 4: Assemble the Egg Sandwiches
To assemble the sandwiches, place the egg on top of the cut side of one half of an English muffin. Next, fold a slice of bacon in half diagonally, or cut a slice of bacon in half, and place the bacon slice on top of the egg.
Finally, close the sandwich by adding another half of an English muffin cut side down on top of the bacon.
Repeat for the remaining sandwiches.
This is the best way to freeze the sandwich. For other topping options see the serving egg sandwiches section below.
How to freeze Egg Breakfast Sandwiches
Once you have assembled the breakfast sandwiches all that’s left to do is to wrap them up.
Wrap each sandwich in a piece of parchment paper then place each sandwich in their individual wrapping into an air-tight freezer-friendly container.
I like to use large Ziploc or silicone bags but you can also use Tupperware containers.
Serving Runny Egg Breakfast Sandwiches
When freezing these runny egg breakfast sandwiches you want to keep the assembly to a minimum to make sure the ingredients will freeze and thaw well. That’s why our assembly instructions are very basic.
BUT, if you are making these sandwiches to be eaten right away, that’s a whole other story.
Here is what to put on an egg breakfast sandwich:
- Egg
- Cheese
- Bacon
- Spinach or other leafy greens or sprouts
- Tomato slices
- Then add any one of these condiments:
- Optional additions:
- Hot sauce
- Avocado
- Hemp seeds
- Hot peppers
- Bell peppers
I guarantee you that you won’t regret our bare minimum combo.  Â
How to defrost frozen egg breakfast sandwiches?
Remove a sandwich with its parchment paper wrapping from the air-tight container.
Place the sandwich, in the parchment paper, in the microwave for 90 seconds. If you want to add some cheese to melt stop the times 15-30 seconds earlier depending on how melty you want the cheese.
Once you reheat your sandwich it will no longer be a runny egg sandwich but it will still be a delicious egg sandwich you can take on the go.Â
Let us know in the comments if you have any other questions. And if you like this recipe be sure to leave us a five-star rating below.Â
Are you looking for dinner ideas? Check out our recipes:
Easy Runny Egg Breakfast Sandwich (Freezer-friendly) Recipe
Ingredients
- 6 eggs
- 6 slices bacon
- 6 English muffins
- Cooking spray
- Salt and pepper
Instructions
- Preheat the oven to 400°F
- Line a small cookie sheet with aluminum foil and place 6 slices of bacon on it, side by side.6 slices bacon
- Once the oven is preheated, place the pan with the bacon in the oven for 10 minutes.
- While the bacon is in the oven, spray the muffin tin with the cooking spray. Crack an egg in each of the six muffin holes being careful to not break the yolk, if you like it runny. Season the eggs with a bit of salt and pepper.6 eggs, Cooking spray, Salt and pepper
- Next, line a large cookie sheet with parchment paper. Cut each English muffin in half and place each half cut side down onto the parchment paper. Set the pan aside.6 English muffins
- When the timer for the bacon goes off, remove the pan from the oven and flip each bacon slice. Place the bacon back in the oven. Also, put the eggs in the oven at the same time. Set the timer to 5 minutes.
- Optional: If you are making the breakfast egg sandwiches to enjoy now, rather than to freeze, then place the English muffins in the oven on a lower rack when there are 3 minutes left on the timer.
- When the timer goes off, remove the bacon from the oven (and English muffins if you’re having them now) and turn the broiler on high. Leave the eggs in the oven and set the timer for 1 minute.
- After 1 minute remove the eggs from the oven.
- If you are making the breakfast egg sandwiches to freeze for later, turn the broiler off and turn the oven temperature back to 400°F. Place the cookie sheet with the English muffins into the oven and toast for 3 minutes or longer if you prefer them more toasted.
- While you’re waiting for the English muffins, line a plate with paper towels and move the bacon onto the plate using tongs.
- Line another plate with a paper towel and use a silicone spatula to gently remove the eggs from the muffin tin and onto the paper towel.
- When the English muffins are done remove them from the oven.
- If you are enjoying these sandwiches right away, serve them with your favourite toppings like cheese and tomato.
- If you are freezing them, assemble the sandwiches by placing an egg on top of one half of an English muffin, then top with a slice of bacon and finally close the sandwich with the other half of the English muffin.
- Wrap each sandwich in parchment paper, then seal them all together in an air-tight freezer-safe container. Keep in the freezer for up to 3 months.
- To defrost, simply place in the microwave, still wrapped in the parchment paper, for 90 seconds then add your favourite toppings.
