Make-ahead baked egg sandwiches
470 cals, 31p, 28c, 25f (per meal)
12 large (600g)
6 muffin(s) (342g)
12 slice (276g)
2 tbsp (28g)
6 slice (1 oz) (168g)
1
Preheat an oven to 350°F (175°C). Spray a small, walled baking dish with cooking spray.
2
Pour the beaten eggs into the prepared baking dish. Bake in the preheated oven until they set and are no longer runny, 8 to 10 minutes. Remove, allow to cool, and cut into portions (one portion for each english muffin).
3
Butter the top of each English muffin and place one portion of the cooked egg onto each bottom. Top each sandwich with two slices of ham and a slice of cheese. Place the English muffin tops on top of the sandwiches; wrap each sandwich well with plastic wrap. Place the sandwiches onto a baking sheet; freeze until solid, about 3 hours. Store frozen.
4
To reheat, cook a wrapped sandwich in a microwave on High until hot in the center, 1 to 2 minutes.