Slow-Cooked Egg Muffin Sandwiches
Slow-Cooked Egg Muffin Sandwiches
A homemade twist on a classic breakfast sandwich! These slow-cooked egg and bacon muffins are cheesy, flavorful, and perfect for a grab-and-go morning meal.
Equipment
- 2-quart slow cooker
- Heavy skillet
- whisk,
- Toaster oven
- paper towels
Ingrediënten
- 4 slices bacon
- 8 eggs
- ½ cup evaporated milk
- ¼ tsp salt
- ¼ tsp white pepper
- ½ tsp dried thyme leaves
- 2 tbsp butter
- 6 English muffins split
- 6 slices American cheese unwrapped
Instructies
- In a heavy skillet, cook the bacon until crisp.
- Remove from the skillet and drain on paper towels.
- Crumble and set aside.
- In a large bowl, whisk together the eggs, evaporated milk, salt, white pepper, and thyme.
- Grease a 2-quart slow cooker with nonstick cooking spray.
- Stir in the crumbled bacon and half of the cheese, then pour the mixture into the slow cooker.
- Cover and cook on low for 6–8 hours, or until the eggs are fully set and cooked through.
- Toast the English muffins in a toaster oven until lightly golden brown.
- Spread butter on each toasted half.
- Place one slice of cheese on half of each English muffin.
- Scoop portions of the cooked egg mixture onto the cheese-covered muffins, dividing evenly.
- Top with the remaining cheese slices and cover with the other muffin halves.
- Serve warm and enjoy!
Notes / Tips / Wine Advice:
Serving Tip:
Customize your sandwich with tomato slices, bell peppers, or a sausage patty for extra flavor.
Wine Advice:
Pair with a fresh orange juice mimosa or a light-bodied sparkling wine for a perfect brunch pairing.
Nutritional Information
Calories: 420 kcal | Carbohydrates: 34 g | Protein: 22.69 g | Fat: 26 g | Fiber: 22 g | Sugar: 2 g | Salt: 4 g
