Makes 6 sandwiches
6 english muffins
2 T butter
salt + pepper
sliced or shredded cheese
optional: 6 slices of bacon, cooked
oven safe, nonstick frying pan (I use this one)
1. Preheat oven to 325 degrees F.
2. Set a medium-sized, oven safe, nonstick frying pan on the stove over medium heat. Add 2 T butter and while it melts, whisk the eggs in a bowl and season with s + p.
3. Once the butter is foamy, pour the eggs into the pan and allow to set for 1-2 minutes. Then pop the whole pan into the oven and bake for 5-8 minutes more. You'll know the eggs are done when you shake the pan and the center doesn't wiggle (make sure to use a hot pad or oven mitt, I've burned myself more than once when I space out and try to grab that hot pan handle). Set aside to cool.
4. While the eggs are baking, organize your assembly line—I use a baking sheet lined with wax paper for easy cleanup. Open the english muffins and lay them across the baking sheet. Have your cheese and bacon ready to grab.
5. Use a plastic knife or spatula to slice the eggs into six wedges (don't ruin your nonstick pan with a metal knife, so sad). Assemble the sandwiches with a slice of egg, cheese, and bacon, if using.
6. Wrap each sandwich individually in wax paper. Store them in the fridge in a large resealable bag or plastic container. These will keep in the fridge for 4-5 days, or in the freezer for about a month.
7. To reheat, microwave one sandwich in its wax paper wrapper for 1-2 minutes on 50% power. If frozen, defrost in the fridge overnight and then reheat as usual.
*Note: This recipe uses less than $10 of ingredients and about 20 minutes of your time. You'd spend nearly $25 on this same quantity at Starbucks, not including your coffee!