Meal Prep Breakfast Sandwiches
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(52)
Ingredients
10-12 sandwiches
- 12 eggs
- 1/4 cup whole milk
- 1 1/2 teaspoons salt
- 6 slices bacon
- a few handfuls of spinach
- 12 English muffins
- Cheese (optional)
- Butter (optional)
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Preparation
Chef’s notes
Reheating From the Fridge:
You can use a toaster oven, regular oven, toaster, or microwave. You can put the sandwiches open face or leave them wrapped in foil. My preferred method is wrapped in foil in the oven. I set the oven to 425 and toss that breakfast sandwich right on in. I bake it for 8-10 minutes if the oven is already hot, but if not, I will just put it in while it’s preheating and leave it in a little longer – about 10-15 minutes. Then I unwrap it, squeeze some Sriracha or spread a little avocado on there, and good to go!
For a more toasted english muffin with crispy edges, you can unwrap it and open it back up (egg on one half, cheese on the other) and broil for 3-5 mins until heated and crispy.
Reheating From Frozen:
You can either let it thaw in the fridge overnight and follow the instructions above, or leave it in the oven a little longer (about 30 mins).
Cheese:
I used a cheddar-gruyere blend I got at Trader Joe’s and it was LIFE.
Egg Thickness:
If you want a thicker egg layer, you can bake this in a quarter sheet pan – just bake for a bit longer (20-30 minutes) to make sure it’s done.