Make Ahead Bacon & Egg Breakfast Sandwiches
1 Package (5-6) English Muffins
5-6 eggs (1 for each muffin)
5-6 slices applewood smoked thick cut bacon (1 for each muffin)
Cheddar cheese
Cut English muffins in half and lay out on large cutting board or paper towel.
Cut bacon in half and fry over medium heat until crispy: 7-10 minutes. Drain most of bacon grease out of pan (leave a little) and set bacon aside.
Cut bacon in half and fry over medium heat until crispy: 7-10 minutes. Drain most of bacon grease out of pan (leave a little) and set bacon aside.
Put pan back onto burner and crack as many eggs as will fit in your pan at a time. Cook for 1-2 minutes on a side then flip over until cooked through, another 1-2 minutes.
Turn egg back over and melt cheese over top. Place 1 egg onto bottom half of each english muffin.
Place 2 slices of bacon on each muffin then put top slice on sandwich.
Wrap tightly in plastic wrap and place into sandwich baggy.
Turn egg back over and melt cheese over top. Place 1 egg onto bottom half of each english muffin.
Place 2 slices of bacon on each muffin then put top slice on sandwich.
Wrap tightly in plastic wrap and place into sandwich baggy.
Keep in freezer up to 1 month.
To Defrost: Take out of plastic wrap and microwave 25--30 seconds. Enjoy!!
To Defrost: Take out of plastic wrap and microwave 25--30 seconds. Enjoy!!
