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large batch ham and egg breakfast sandwiches

Large Batch Breakfast Sandwiches

Ahh, breakfast sandwiches. There’s something about all of the deliciousness of breakfast being stuffed into one compact, portable, delicious package that just make me smile. And I don’t discriminate either – give me breakfast sandwiches with English muffins, croissants, bagels, bacon or sausage – they all have a special place in my heart (actually, I do discriminate against egg whites and turkey bacon, cause gross).

The problem is, breakfast sandwiches are usually either really expensive, or really unhealthy. So if you’re picking one up every morning (no judgment, of course), you’re probably either breaking your bank or using up way too many calories in the morning before you’re even awake. Friend, you need to save those calories for lunch.

So I’ve come up with a solution. Making a large batch of breakfast sandwiches both saves you money AND calories (AND probably time depending on how out of the way you go to get those sandwiches), and they’re super tasty on top of that. Just give yourself about 30 minutes each week to throw these together, and you will be making breakfast great again in no time.


5 from 1 reviews
Large Batch Breakfast Sandwiches
Prep time
Cook time
Total time
Serves: 6
  • 6 English muffins, split in half
  • 6 slices of ham
  • 12 eggs
  • 2 tablespoons water
  • 1 cup cheddar cheese
  • 1 tsp. salt
  • ¼ tsp. pepper
  1. Preheat oven to 375 degrees Fahrenheit and spray a 9x13 pan with non-stick cooking spray. Whisk together eggs, water, and salt and pepper, then pour into pan. Cook for about 20 minutes, or until the eggs are no longer runny. Pull out from oven and top with cheddar cheese. Set aside, and turn the oven to broil.
  2. Place the English muffins face up on a cookie sheet, then spray with olive oil cooking spray. Place in the oven for 2-3 minutes, until the muffins are browned (be careful not to burn). Remove from oven and set aside.
  3. In a small saucepan, fry each piece of ham until browned.
  4. Use a biscuit cutter or cup with a rim that is approximately the size of your English muffins, and cut out 6 rounds from the baked eggs.
  5. Now that you have all your ingredients, assemble these bad boys. Stack your English muffins with one egg round and one slice of ham, wrap with plastic wrap, and have a great week! You will also have some leftover eggs, so feel free to eat now or enjoy later - bonus breakfast prep.



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