Busy mornings? The McMuffin’s got nothing on these sando-s! We’re talking fluffy baked eggs, melty cheddar, and Hempler’s European Bacon all stacked on toasted English muffins. They’re packed with protein, loaded with flavor, and freezer-friendly too. Make a batch on Sunday and breakfast is sorted for the week.
Ingredients
1 package Hempler’s European Bacon (20 oz)
12 large eggs
½ cup milk (any kind)
Salt & pepper, to taste
6 slices cheddar cheese
6 English muffins, split
Instructions
Preheat your oven to 350°F. Lightly grease a 9x13-inch Pyrex or baking dish with cooking spray.
In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture into the baking dish and bake for 18–22 minutes, or until the eggs are set. Let cool slightly, then cut into 6 equal squares.
While the eggs bake, cook Hempler’s European Bacon in a skillet over medium heat until golden and crispy. Set aside on a paper towel-lined plate.
Lay the English muffin halves out on a half size baking sheet, cut side facing up. Optional: Brush each with melted butter. Place into the 375F oven for 5-7 minutes or until the edges are crispy and golden brown,
On the bottom half of each muffin, layer one egg square, one slice of cheddar cheese, and a few pieces of Hempler’s European Bacon. Top with the other muffin half.
Let the sandwiches cool completely, then wrap individually in foil or parchment paper and store in the fridge for up to 5 days — or freeze for up to 2 months.
To reheat: From fridge: microwave for 45–60 seconds. From freezer: microwave for 90 seconds, or until heated through. Optional: toast in the oven for extra crunch.