Easy Make Ahead English Muffin Breakfast Sandwiches
Never miss breakfast again with these easy to pre-make, freezer-friendly breakfast sandwiches. Great for your morning protein boost and eating one-handed when you're running out the door.
Prep Time:
15 min
Cook Time:
14 min
Servings:
6
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Ingredients
- 1 Cup Bob Evans 100% Liquid Egg Whites – 16 Ounces
- 1/8 Teaspoon salt
- 1/8 Teaspoon pepper
- 6 English muffins
- 6 Slices sharp cheddar cheese
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Bob Evans 100% Liquid Egg Whites – 16 OuncesInstructions
- Preheat the over to 375 degrees. Spray six 10-ounce ramekins and place on a baking sheet.
- Add 3 tablespoons of Bob Evans 100% liquid egg whites in each ramekin. Season with salt and pepper, to taste.
- Bake until egg whites are cooked through, between 12-14 minutes.
- Split the English muffins and add a slice of sharp cheddar cheese to each. Top with cooled egg white and English muffin top to create a sandwich. Repeat this process to make six breakfast sandwiches.
- Wrap the breakfast sandwiches tightly in plastic wrap and store in freezer safe bag.
- To reheat, remove plastic wrap from the frozen breakfast sandwich. Wrap in a paper towel and microwave for 20-60 seconds, or until heated through completely. Enjoy immediately.
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