Egg Muffin Sandwiches
You could substitute homemade biscuits or pita breads for the English muffins if you’d like.
Equipment
Ingredients
- 4 slices bacon
- 8 eggs
- cup evaporated milk
- ÂĽ teaspoon salt
- teaspoon white pepper
- ½ teaspoon dried thyme leaves
- 2 tablespoons butter
- 6 English muffins split
- 6 slices American cheese unwrapped
Instructions
- In heavy skillet, cook bacon until crisp; remove from skillet and drain on paper towels.
- Crumble bacon and set aside.
- In large bowl, beat eggs with milk and seasonings.
- Grease a 2- quart slow cooker with nonstick cooking spray.
- Stir cheese and crumbled bacon into eggs and pour into slow cooker.
- Cover and cook on low for 6–8 hours or until eggs are set and thoroughly cooked.
- Spread butter on split sides of English muffins and toast in toaster oven until light golden brown.
- Place one slice American cheese on half of each English muffin.
- Top with egg mixture, dividing evenly among muffins.
- Top egg mixture with remaining cheese slices and cover with remaining English muffin halves.
- Serve immediately.
Notes / Tips / Wine Advice:
Fast-Food Breakfast Sandwiches
This recipe is similar to fast-food breakfast sandwiches, but itcosts a lot less and it’s better for you. You could add tomato,
green bell pepper, or different kinds of cheese to make the
sandwich your own. Or cook some pork sausage and use that
instead of bacon. They’re perfect for breakfast on the run.
Nutritional Information
Calories: 414.93 kcal | Protein: 22.69 g | Fat: 20.2 g
