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Open faced English Muffin breakfast Sandwich

This healthy version of the classic freezer sandwiches made with old english cheese and sausage are quickly becoming a family favorite.
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Freeze time 1 hour
Total Time 2 hours
Course Breakfast
Cuisine American
Servings 24
Calories 204 kcal

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 8-10 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

This nutrition is based on using an English Muffin made with fresh milled flour.

Nutrition

Serving: 1sandwichCalories: 204kcalCarbohydrates: 12.9gProtein: 10.7gFat: 12.5gMonounsaturated Fat: 1gSodium: 240mgFiber: 1.7g
Keyword easy, freezer meals, simple breakfast
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