Easy Runny Egg Breakfast Sandwich (Freezer-friendly) Recipe
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.
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.
Nutrition
Nutrition Facts
Easy Runny Egg Breakfast Sandwich (Freezer-friendly) Recipe
Amount per Serving
Calories
199.4
% Daily Value*
Fat
5.4
g
8
%
Saturated Fat
1.6
g
10
%
Trans Fat
0.02
g
Polyunsaturated Fat
1.4
g
Monounsaturated Fat
1.9
g
Cholesterol
163.7
mg
55
%
Sodium
393.6
mg
17
%
Potassium
135.4
mg
4
%
Carbohydrates
26.6
g
9
%
Fiber
1.5
g
6
%
Sugar
0.2
g
0
%
Protein
10.1
g
20
%
Vitamin A
237.6
IU
5
%
Vitamin C
0.1
mg
0
%
Calcium
54.3
mg
5
%
Iron
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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