English Muffin Freezer Breakfast Sandwich
A bacon, egg and cheese made fresh with Thomas' Light Multi-Grain English Muffins. Here's How:
12 slices of Canadian bacon
6 slices of ultra thin sliced cheese
Non-stick cooking spray
Kosher salt and ground black pepper
Preheat oven to 350 degrees F. Lightly spray oven safe ramekin with non-stick cooking spray. Crack egg into each ramekin. Beat each egg gently with a fork and sprinkle with salt and pepper. Place ramekins onto a baking sheet and bake eggs for 12-14 minutes or until set.
While eggs are baking, toast English Muffins and gently warm slices of Canadian bacon in a non-stick pan. (Skip this step if freezing breakfast sandwiches.) Once eggs are cooked, assemble breakfast sandwiches adding one egg, one slice of cheese and two slices of Canadian bacon.
Freezing and Reheating Breakfast Sandwiches: If freezing, assemble breakfast sandwich by placing cheese on top of first slice of English muffin, then Canadian bacon, then egg, then top with remaining English muffin so that cheese won't slide off of egg when reheating. Freeze breakfast sandwiches for up to one month tightly wrapped in plastic wrap. To reheat, remove plastic wrap and wrap breakfast sandwich in paper towel. Heat for about two minutes in microwave, or until breakfast sandwich is heated through.