So because of my breakfast sandwich habit, I’ve always wanted to make them at home. I do buy the frozen breakfast sandwiches from time to time, but they are kind of expensive for food that doesn’t taste that great (plus I always feel like I’m kind of eating a salt lick). The biggest problem is always the eggs.
I’ve tried egg rings (takes forever, uneven results.) I’ve tried Pinterest hacks like using mason jar rings instead of egg rings (#fail #leakyeggs #sadfaces). I had this Egg and Muffin Toaster, which I did love (aside from the fact that I could only make one sandwich at a time) until it stopped working. And I have this breakfast sandwich maker, which makes two sandwiches at a time, and I like it okay but I don’t actually use it, so maybe I don’t like it that much after all. What I really wanted was a way to make a whole bunch of egg patties at once with very little work on my part. Probably in the oven. Egg rings wouldn’t work. Muffin tins made them too small circumference-wise and too thick. And then I stumbled into the perfect solution: a whoopie pie pan.
This pan makes the most perfect eggs for breakfast sandwiches with almost zero effort on your part. Big. Win. I mean, look how it fits onto the English muffin!!
The best thing about these sandwiches is you can either make and freeze the egg patties and use them to freshly make breakfast sandwiches or you can freeze entire prepared sandwiches and reheat them when you’re ready–just like from the freezer section, at a fraction of the cost.
No matter what you put in these, you’ll need English muffins (any flavor–I like sourdough) and 8-9 large eggs.
8 will mean you need to be more careful in pouring the eggs, 9 means you will probably have some leftover. No biggie. Preheat oven to 350. Lightly grease/butter/spray a whoopie pie pan.
Set aside. Crack the eggs into the jar of a blender
and add water, Tabasco sauce, and kosher salt. Pulse until the eggs are blended but not overly frothy. Pour the egg mixture evenly among all the cavities of the whoopie pie pan.
Bake for 8-11 minutes or until the eggs are puffed around the edges and solid in the middle but not brown at all. While the eggs are baking, prep your toppings–you can use anything you like. We like thinly sliced deli ham and precooked bacon, but precooked sausage would also work. You could add veggies like tomato, bell pepper, and onion slices, plus you’ll need cheese (we use pepper jack and cheddar).
Remove from oven.
and turn the oven to high broil. Place the English muffins, cut side up, on a baking sheet and, if desired, butter lightly. Toast under the broiler for 2-3 minutes, keeping a very close eye on things (broiler burning is a disaster we can all relate to). Remove from oven.
Place the meat on the English muffin bottoms. Top with egg, then cheese, then the toasted top half of the English muffin. Eat immediately.
FREEZER INSTRUCTIONS: Option 1: Place the cooked egg patties on a plate or baking sheet and freeze completely. Transfer to a zip top bag. To reheat, cook in microwave for 30 seconds or until warm, then assemble breakfast sandwiches according to directions. Option 2: Don’t toast the English muffin. Allow the egg to cool completely. Assemble according to directions, then wrap in parchment paper and store in a freezer safe container or ziploc bag. When ready to eat, wrap in a clean paper towel and cook on 30%/defrost in microwave for 90 seconds. Cook on full power for 45-60 seconds (depending on microwave power). Allow to stand for 1 minute before serving.
