The Perfect Eggs for Breakfast Sandwiches

DSCN5058 (578x640)-1I know, I know, you’ve all seen this trick of cooking eggs in muffins tins.  It’s a great idea, don’t you think?  Our family has been enjoying these allot!  The only thing I do differently is cook them in a JUMBO muffin tin.  They are bigger around and fit PERFECTLY on English muffins and biscuits.

DSCN5064 (640x480)-1Crack eggs into jumbo muffin cups (grease them first) add salt and pepper and bake at 350 degrees for 10-15 minutes and you have the perfect eggs for those yummy breakfast sandwiches.

Here are some that we’ve been enjoying….the possibilities are endless!!

DSCN5115 (640x480)-1This is a toasted, sour dough English muffin with cheddar cheese, bacon and a perfect egg!

Click here for an easy, mess free way to cook bacon!



DSCN5070 (640x480)-1

This is a toasted, whole wheat English muffin with egg and cheese. I had to make my 8 year old stop eating so I could get this picture.  She wasn’t very patient for some reason??



DSCN6084 (640x480)-1This is a homemade whole wheat biscuit with a sausage patty made with my homemade breakfast sausage seasoning and a perfect egg!

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18 thoughts on “The Perfect Eggs for Breakfast Sandwiches

  1. A little trick I do for my breakfast sandwiches is when I crack the egg into the pan, I prick the yolk with the sharp edge of the egg. This breaks the yolk but it stays within the white. It flattens out and gets yolk evenly throughout the white. I call them ‘flat eggs’. Also easier to get the yolks evenly ‘sticky’. I’ll have to try it baked like you suggest. They do have a nice round shape that way. Fun!

  2. OMG!!!!!!!!!! When I saw your pic at Sarah’s party, I RAN over. Eggs are my favorite. I have never done them like this. You better believe I’m running to the kitchen now…well, after I visit some more. teehee

  3. Just found your blog from the Our Simple Farm link up, and I’m so glad I did! What a joy 😉 Look forward to reading more!

  4. I have been cooking my eggs in the microwave in a small round bowl for breakfast sandwiches but, of course, you have to scramble the egg first. I really like this and I’m going to give it a try later this week! 🙂

    1. Hi Bree! I have kept them in the fridge and they were just fine a couple days later. Definitely not as good as fresh from the oven though. I have never frozen them, so I’m not sure if that would work? Sorry, I’m not much help!

  5. I have frozen scrambled eggs before; they turn out well if you steam them “back to life” so to speak. Simply place the eggs in a pan with about a teaspoon of water in a fry pan with a lid and let them defrost and reheat. Don’t try them in the microwave, though…they turn on really rubbery. Thank you for the muffin tin idea! I think that I will try this and freeze them for my husband.

  6. I have been looking for a way to make breakfast sandwiches in advance for my next chemo maintenance treatment. This is exactly what I need to make my breakfast on a whole wheat hamburger bun.
    Than you

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