As a Mom, I want to recreate the nastalgic recipes of my childhood, but often realize I don’t love the ingredients we grew up eating. My mom used to make this open faced English muffin, topped with an Old Eglish cheese spread and sausage concoction and we would pull them from the freezer for a quick breakfast! Don’t get me wrong, they were delicious. I also used to love Velveeta cheese, artifical, room temperature dairy and all. I now avoid the non-refrigerated, cheese product section of the grocery store. This recipe for an open faced, English Muffin breakfast sandwich is my version, using slightly heathier ingredients. I use my English Muffin recipe made with fresh milled Khorasan and Hard white wheat, and the sauce uses fresh milled flour as well.
If you’re new to fresh milled flour or unsure what this is, here is some more information to help you get started!
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What you will need to get started
-English Muffins (12-split in half for 24 open faced sandwiches) You can use store bought or make your own.
-1 pound of bacon or sausage, I used bacon in this recipe
-12 eggs
-Sharp cheddar cheese (buy the block, not pre-shredded)
-Worchestershire, Garlic powder, cayenne powder, salt and pepper.
-Milk
-Fresh milled flour-you can use any you have leftover from other milling recipes. I use soft white for my roux. (you can also use store bought flour)
-Butter/Other fat-I use the bacon grease from cooking my bacon in the oven.
-Salsa for serving!
This open faced sandwich is so easy to make and stock your freezer with!
Start by cooking your bacon in the oven on a wire rack over a sheet pan. I like my bacon very crispy for this recipe and have found the best way to cook it is in the oven!
After your bacon is done cooking, I pour the grease into a measuring cup to save for other uses. Take 3 Tbsp of the grease and 3 Tbsp fresh milled flour and add it to a hot cast iron skillet. Cook just until the flour begins to brown. Whisking to keep it from burning.
Once the flour begins to barely brown, turn the heat down to a low/medium temperature.
Pour your 2 cups of milk into the flour mixture, whisking to encorporate as you pour. You do not want your milk to boil heavily, just slightly simmer. Add 2 tsp Worchestershire sauce, 1 tsp garlic powder, 1/2 tsp cayenne powder, salt and pepper. Be sure to taste before you add too much salt. Bacon can be pretty salty. Let this simmer 2-3 minutes while you shred 2 cups of cheddar cheese.
With the milk simmering, slowly whisk in your cheddar cheese. Turn the heat to LOW and keep warm while you cook the eggs.
While my Mom’s recipe did not contain eggs, I added them to this recipe to make it a more well rounded, protein packed breakfast. Crack 12 eggs into a bowl and whisk. Add to a well oiled skillet and scramble.
Add cooked eggs and crumbled bacon to the cheese sauce and stir just until combined. Remove from heat.
Split 12 english muffins into 24 open faced sandwiches on a sheet pan. Take a heaping scoop of the egg, bacon and cheese mixture and add to the top of each English Muffin.
Eat now or freeze…
If you plan to eat these right away, I like to bake mine for 5-7 mintues to heat the English Muffin and toast it around the edges. Place them in an airfryer at 375, or a 350 degree oven.
If you are going to freeze and store these for an easy breakfast, place the sheet pan in the freezer for atleast 1 hour. Once they are frozen, place in gallon ziplock bags and store in the freezer for up to 3 months.
In the morning, place FROZEN in a 375 airfryer for 8 minutes and enjoy! (or 350 degree oven for 15 minutes, microwave for 1 1/2-2 minutes)
We love to top our open faced, English Muffin breakfast sandwiches with Salsa and chopped green onions or cilantro.
FAQ Open faced English Muffin breakfast sandwiches
Can I cut this recipe in half?
If you do not need to make 24 breakfast sandwiches at a time, this recipe is very easy to cut in half!
Can I use other types of breakfast meat?
You can use any meat your family likes! I find that pork bacon and sausage were favorites for my family, but turkey bacon or sausage, ham, beef or any meat will work well.
Open faced English Muffin breakfast Sandwich
Equipment
- 1 Whisk
- 1 fork to split English muffins
Ingredients
- 12 English Muffins split
- 12 eggs
- 2 cups milk
- 1 pound bacon (or sausage)
- 3 Tbsp butter (bacon or sausage grease works too)
- 2 cups shredded cheddar cheese
- 3 Tbsp fresh milled flour soft white (anything you have leftover)
- 2 tsp Worchestershire sauce
- 1 tsp garlic powder
- 1/2 tsp cayenne
Instructions
- Start by cooking your bacon in the oven on a wire rack over a sheet pan. You can cook it on the stove if you prefer.
- After your bacon is done cooking, I pour the grease into a measuring cup to save for other uses. Take 3 Tbsp of the grease (or butter) and 3 Tbsp fresh milled flour and add it to a hot cast iron skillet. Cook just until the flour begins to brown. Whisking to keep it from burning.
- Once the flour begins to barely brown, turn the heat down to a low/medium temperature.
- Pour your 2 cups of milk into the flour mixture, whisking to encorporate as you pour. You do not want this to boil, just lightly simmer.
- Add 2 tsp Worchestershire sauce, 1 tsp garlic powder, 1/2 tsp cayenne powder, salt and pepper. Be sure to taste before you add too much salt. Bacon can be pretty salty. Let this simmer 2-3 minutes while you shred 2 cups of cheddar cheese.
- With the milk simmering, slowly whisk in your cheddar cheese. Turn the heat to LOW and keep warm while you cook the eggs.
- Crack 12 eggs into a bowl and whisk. Add to a well oiled skillet and scramble.
- Add cooked eggs and crumbled bacon to the cheese sauce and stir just until combined. Remove from heat.
- Split 12 english muffins into 24 open faced sandwiches on 2 sheet pans. Take a heaping scoop of the egg, bacon and cheese mixture and add to the top of each English Muffin.
Eat now
- If you plan to eat these all now, place the sheet pan in a 350 ℉ oven for 5-7 minutes just to melt the sauce into the muffin and toast the edges.You can also place in an airfryer at 375℉ for 5-7 minutes.
Freeze
- If you are going to freeze and store these for an easy breakfast, place the sheet pan in the freezer for atleast 1 hour. Once they are frozen, place in gallon ziplock bags and store in the freezer for up to 3 months. In the morning, place FROZEN in a 375 airfryer for 8 minutes and enjoy! (or 350 degree oven for 15 minutes, microwave for 1 1/2-2 minutes)Serve English Muffin breakfast sandwiches with Salsa and chopped green onions or cilantro.
Notes
Nutrition
THANK YOU!
Thank you so much for trying this recipe, I hope you love this Open faced English Muffin breakfast sandwich as much as my family does. If you make this recipe, please share and tag me on Instagram or Facebook! And, please leave a comment or star rating below. I love to see everyone be successful in the journey to a healthier lifestyle with fresh milled flour! Don’t hesitate to contact me with any question, chances are we will both learn something from us working through it together!
Happy Baking!
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Bailey Basics is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit.