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Make-Ahead Breakfast Sandwiches

These healthy breakfast sandwiches are a LIFESAVER on busy days.  

Servings: 6 Sandwichs
  • 6 english muffins
  • 6 eggs
  • 1 cup bell pepper diced
  • 6 slices light cheese
  • 1 tsp cooking oil
  1. In a 350 degree oven toast English muffins for 5 minutes.  While muffins are hot, top with cheese.
  2. In a nonstick pan, heat cooking oil on medium heat.  Add peppers and sauté for 2-3, until they start to soften. 

  3. Grease 6 ramekins.  Add an egg to each.  Break the yolk of the egg with a fork but do not scramble.  

  4. Add 1/6 (about 2 heaping tablespoons) of peppers to egg cup.  

  5. Place in oven and bake for 10-12 minutes or until eggs are firm.  Let cool and remove from ramekins. 

  6. Place cooked egg on top of of cheese and top with muffin top.
  7. Let cool for 10 minutes
  8. Wrap in parchment paper or cellophane.  Store in a freezer bag or freezer container.  

  9. To reheat, place in microwave oven for 1-2 minutes, until thawed and heated through.  

Recipe Notes

You can cook the eggs stove top in a non stick frying pan with a 3" ring.  

For extra protein, add one of my healthy chicken sauasge patties.