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Mini breakfast sandwiches in muffin tins are a convenient and delicious way to start your day. They are perfect for busy mornings when you need a quick, satisfying meal. This method allows you to prepare multiple sandwiches ahead of time and reheat them as needed.
Ingredients Needed
- 6 large eggs
- 1/2 cup milk
- Salt and pepper to taste
- 12 English muffin halves
- 6 slices of cheese (cheddar, American, or your choice)
- Cooked bacon or sausage patties (optional)
- Cooking spray or muffin liners
Preparation Steps
Preheat your oven to 350°F (175°C). Lightly spray a muffin tin with cooking spray or line with muffin liners to prevent sticking.
In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. This will be your egg mixture for the sandwiches.
Pour the egg mixture evenly into each muffin cup, filling about three-quarters full. Place a slice of cheese on top of each egg-filled cup. If using cooked bacon or sausage, add a piece to each cup before adding the eggs.
Bake in the preheated oven for 15-20 minutes, or until the eggs are set and lightly golden. Remove from oven and let cool slightly.
Assembling the Sandwiches
Once the egg muffins are cooled, carefully remove them from the muffin tin. Toast the English muffin halves until lightly golden. Place an egg muffin on each muffin half, then top with the remaining muffin half to create a sandwich.
Serving and Storage Tips
Serve the mini breakfast sandwiches warm or at room temperature. They are perfect for breakfast on the go or as part of a brunch spread. To store leftovers, place the sandwiches in an airtight container and refrigerate for up to 3 days. Reheat in the microwave for about 30 seconds or until warm.
Enjoy these quick, customizable, and portable breakfast sandwiches anytime you need a fast morning meal!