Egg & Bacon Breakfast Sandwiches

For Gerald's birthday breakfast this year, I wanted to make him egg and bacon sandwiches. I cooked the eggs in a muffin tin, as shown in this picture - it made it very easy for me to do enough for everyone all at once!

To cook eggs like this just lightly spray the muffin tin, crack one egg into each muffin cup and then bake in the oven on 350 for 15-20 min.

Because I was making bacon and egg sandwiches, I cooked the bacon in the oven at the same time, as I showed in the previous post. Since they do ask for slightly different oven temperatures, I just started the oven at 350 degrees, stuck the bacon in first, then prepared the eggs and put them in as soon as they were ready. I cooked the eggs and bacon together for 10 minutes and then increased the temperature to 375. I took the eggs out after about 5 more minutes and the bacon followed 5 minutes after that. I toasted and buttered the English muffins while these were in the oven. The eggs came out the perfect size for English muffin sandwiches, and these were definitely the easiest and fastest egg and bacon breakfast sandwiches I have ever made! The only thing I will do differently next time is slightly scramble the eggs in the muffin tin before baking, because Katelee doesn't like having a big chunk of cooked yoke in the middle of her egg. Gerald and I don't mind it, though, but scrambling slightly before cooking would be an easy fix to that problem, I think.

When everything is done, just throw an egg, a couple halves of bacon, ketchup and any other toppings you want on an English muffin and enjoy!

I love ideas that make my life easier! :)

Source: macheesmo.com via Jennifer on Pinterest