Muffin Pan Breakfast Sandwiches

5 from 3 votes

Bake eggs in a muffin pan to make breakfast sandwiches in bulk- perfect for a brunch party, an easy family meal, or for breakfast all week long!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: sandwiches

Calories: 217kcal

12 english muffins and/or small bagels
12 eggs less for fewer sandwiches
2 tablespoons extra-virgin olive oil or butter, for greasing pan
salt and pepper to taste
chopped up veggies such as cilantro, bell pepper, green onion, red onion, and tomato
cooked bacon, sausage, or other breakfast meats
sliced Cheese
sliced Avocado
hot sauce, ketchup, or other condiments

Preheat the oven to 375 degrees F.
Grease each muffin cup with olive oil or butter.
Crack an egg into each muffin cup
Optional: scramble the eggs and add salt, and pepper for a scrambled egg sandwich, in addition to veggies for an omelette egg sandwich
Bake for approximately 15 minutes, or until egg is cooked through.
If using breakfast meats, cook them while eggs are baking.
Assemble breakfast sandwiches on an english muffin or bagel with one muffin cup egg, bacon, sausage, cheese, and/or leftover veggies, and hot sauce.
Eat immediately, or wrap the sandwiches to refrigerate or freeze for another time.

The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. For this recipe, it does not include additions like veggies, sausage, avocado, etc. (just the eggs and english muffins). Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.