Originally posted at The Common Room in April of ’09
I made nearly two dozen of these yesterday, using one dozen eggs. We also bought some blocks of sliced American and Pepper Jack cheese for around 2.00 a pound recently, and our English Muffins were .50 a package at the day old bread store (this was a deal, usually they are .99 a package).
For three or four sandwiches:
Toast and butter English muffins
Combine two large eggs with about a tablespoon of mayonnaise, whisk well.
Gently pour mixture onto an oiled and heated skillet in about three dollops, or four if you want them thinner. I used egg rings to keep the mixture in a nice, circular shape to fit the English muffins. You can use greased canning rings, but they don’t work as nicely as the egg rings (which also come in different shapes, including square ones to make egg sandwiches on regular bread, silicon versions instead of metal, and the molds can be used for pancakes as well). After the egg mixture looks fairly set around the edges, I used a butter knife to gently loosen it from the ring mold, and then flipped it to complete cooking on the other side.
I used a batter dispenser for some of them, and it did work, but it turned out just pouring from the glass measuring cup I used to mix the eggs worked just as well.
Put one of the cooked egg circles on a buttered English muffin, top with a slice of cheese, and, if you have it, either some lunch meat, turkey ham, or bacon (I didn’t have enough turkey ham slices to make many, so I chopped up two or three slices and mixed them with some egg mixture to spread the meat). Top with other English Muffin half.
Wrap in a paper towel. This step seems to be important. Put the wrapped sandwiches in a ziplock bag and put them in the freezer (I used the bags the muffins came in, double wrapped, to freeze).
To reheat, remove a paper towel wrapped muffin from the bag and reheat in the microwave- still wrapped in the paper towel– for 1-2 minutes. You can also remove the paper towel, rewrap in foil and cook in the oven for about 20 minutes, but we’ve only used the microwave.The paper towel is what makes them retain the texture of freshly cooked breakfast sandwiches.
I wonder if you could reheat a big batch in the crockpot, but am not sure I see the point, which is a speedy breakfast when you need it.
Since some had meat and some didn’t, and some were on whole wheat muffins and some on sourdough, and some had pepper jack cheese and some American, I used an indelible marker and labeled the papertowels in which I wrapped the sandwiches.
We shared several of these with some of the girls’ college student friends during finals week so they could have a quick and easy but protein rich breakfast.
This recipe is based on one I found in the Once a Month cooking cookbook Frozen Assets, which has many good, sound, practical recipes.
Crystal, at Homesteaking Homemaker, has a variation on making the eggs for these sandwiches that I really like. She whisks and then bakes the eggs in a large pan and cuts them into squares. That would safe a huge chunk of time.
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