Breakfast Egg Sandwich with Ham and Cheese | Freezer Cooking!
This breakfast egg sandwich has ham and cheesy goodness! Make them in a batch of 12 and stick them in the freezer for a great "Grab & Go" breakfast!
  • 12 large eggs
  • 12 English muffins, split
  • 12 slices Canadian Bacon, Bacon, Sausage or breakfast meat of your choice
  • 12 slices American Cheese, Pepper Jack cheese or cheese of your choice
  • Salt, pepper, cooking spray
  1. Preheat oven to 350F
  2. If using a breakfast meat that needs to be cooked first (bacon, sausage, etc), do that now and allow to drain and cool.
  3. Place split English muffins on a cookie sheet (make sure that you keep them with their “mate”) and place in the oven to lightly toast them, about 5 minutes. You just want them slightly dry, not toasted!
  4. Spray your whoopie pie pan with non-stick cooking spray. Crack an egg in to each cavity of your whoopie pie pan (or muffin tin). Use a fork or sharp knife to slightly “break” the yolk, allowing the yolk to ooze out in to the egg white. This will keep your cooked yolk from exploding or “puffing up” as it cooks and give you a nice flat cooked egg. Lightly salt & pepper the eggs (if desired)
  5. Put the eggs in the oven and cook until they are done, about 15 minutes. DO NOT overcook your eggs.
  6. Remove eggs from oven and immediately run a knife around each to make sure they don’t stick!
  7. To assemble your egg sandwich: Top an English muffin “bottom” with a slice of ham/meat, then the egg and then the cheese. Top with the English muffin “top”
  8. Allow all your sandwiches to cool and then wrap each in a paper towel and place in a freezer bag.
Recipe by Moms Need To Know ™ at