Breakfast Sandwiches
Directions
- 1Lay bacon strips on a parchment-lined baking sheet.
- 2Place in the oven at 400 degrees and cook until the bacon's crispy.
- 3Crack twelve farm fresh eggs into a bowl.
- 4Add about a third of a cup of heavy cream, salt and pepper.
- 5Whisk together.
- 6Pour the eggs onto an oiled 9x13 pan.
- 7Top with some diced bell pepper and onion.
- 8Pull the bacon out of the oven and transfer it to some paper towels to drain.
- 9Stick your eggs in the oven and bake at 350 for about 15 minutes.
- 10Slice your eggs into six sections.
- 11Slice your English muffins in half and lay them out to assemble.
- 12Add a square of your egg onto the bottom half of your English muffins.
- 13Top them with whatever cheese your little heart desires.
- 14Slice your bacon in half and add that.
- 15Add the tops back on.
- 16Wrap them in plastic wrap or foil.
- 17Store them in the freezer or the refrigerator.
Ingredients
- 1.5 pounds thick cut bacon
- 12 eggs
- 0.33 cup heavy cream
- salt
- pepper
- diced bell pepper
- diced onion
- Texas-sized English muffins
- cheese
Equipment
parchment paperbaking sheet9x13 panwhisktongsknifeplastic wrap or foil
Tips
- Microwave the sandwiches for one minute and air fry to reheat if refrigerated.
- Microwave for 2-3 minutes and air fry to reheat if frozen.
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