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Easy Make-Ahead Egg and Cheese Breakfast Sandwiches

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A quick and simple recipe for fluffy scrambled eggs and melted cheese on toasted English muffins, perfect for busy mornings and make-ahead meal prep.

Ingredients

Scale
  • 8 large eggs, beaten (room temperature for fluffiness)
  • 1/4 cup milk or cream (use dairy-free milk if needed)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 teaspoon garlic powder (optional)
  • 8 English muffins, split and toasted
  • 8 slices sharp cheddar cheese
  • 8 slices mozzarella cheese
  • Butter or cooking spray (for toasting and flavor)
  • Optional: cooked bacon or sausage patties
  • Optional: fresh herbs like chives or parsley
  • Optional: avocado slices

Instructions

  1. In a large mixing bowl, whisk together 8 large eggs, 1/4 cup milk, salt, pepper, and garlic powder until fully blended and slightly frothy (about 2 minutes).
  2. Heat a non-stick skillet over medium-low heat and lightly butter or spray it. Pour in the egg mixture.
  3. As the eggs begin to set around the edges (about 1-2 minutes), gently stir with a silicone spatula, folding the eggs over themselves slowly. Keep the heat low to avoid drying or browning.
  4. Cook until just set but still moist, roughly 4-5 minutes. Remove from heat.
  5. While the eggs cook, split and toast 8 English muffins until golden brown (3-4 minutes).
  6. On each muffin bottom, place a slice of sharp cheddar, then spoon a generous amount of scrambled eggs over the cheese.
  7. Add a slice of mozzarella on top, then cover with the muffin top. The residual heat will melt the cheese slightly.
  8. Allow sandwiches to cool slightly. Wrap each sandwich tightly in plastic wrap or foil for storage.
  9. Refrigerate for up to 4 days or freeze for up to 1 month.
  10. To enjoy, unwrap and microwave for 1-2 minutes if refrigerated, or reheat wrapped in foil in a 350°F (175°C) oven for 15-20 minutes if frozen.

Notes

Cook eggs on low heat to keep them tender and avoid rubberiness. Toast English muffins until crispy but not overly crunchy. Layer cheddar cheese first to prevent soggy muffins. Let sandwiches cool before wrapping to avoid sogginess. Reheat in oven wrapped in foil for best texture or microwave for convenience.

Nutrition

Keywords: egg sandwich, breakfast sandwich, make-ahead breakfast, easy breakfast, scrambled eggs, cheese sandwich, meal prep breakfast

Find it online: https://coracooks.com/easy-make-ahead-egg-and-cheese-breakfast-sandwiches-recipe-for-busy-mornings/