Egg and Cheese Sandwich
Speed up breakfast with this make ahead Egg and Cheese Sandwich. Great for crazy, busy mornings, before practice, or breakfast for dinner nights.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
Scale
- 1 tablespoon butter
- ½ cup sliced green onions, about 12 onions
- 12 large eggs
- 1 tablespoon water
- ½ teaspoon salt
- ½ teaspoon pepper
- 6 Cheddar cheese slices, cut in half
- 12 whole-wheat English muffins
Instructions
- Spray a jellyroll pan (15x10x1) lightly with cooking spray, drop butter in pan, scatter onions over pan in a single layer. Place pan in oven, set oven to 350°F.
- Lay English muffin halves on a baking sheet to toast while the eggs are cooking.
- Stir eggs, water, salt and pepper In a large bowl with a fork until well mixed.
- When oven reaches 350°F, stir onions and carefully pour eggs into pan. Bake 10 minutes, rotate pan and if necessary bake 3-5 minutes more until eggs are set. The eggs will continue to cook after you take them from the oven.
- Cut eggs into 4 rows by 5 rows, so you have 20 squares.
- Layer one egg square, cheese, one more egg square on English muffin half.
Notes
- Egg and cheese sandwiches can be made ahead and when refrigerated, will keep for up to 4 days. Or freeze in airtight container for up to 2 months.
- To reheat, bake for 10 minutes at 350°F or if frozen, wrap in paper towel, microwave at 50% power for 1 minute.
Find it online: https://www.livebest.info/egg-and-cheese-sandwich/
