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Preheat oven to 350 degrees.
Grease 6 ramekins or jumbo muffin tin and place on a cookie sheet.
Crack one egg into each ramekin.
Pierce egg yolk with a fork and very slightly beat.
Season with salt and freshly ground pepper.
Bake eggs for 12-15 minutes or until set.
Remove from oven and allow to cool.
Run a knife around the edge of each ramekin (or muffin cup) to remove the eggs.
To assemble the breakfast sandwiches, layer one half of each English muffin with one slice of cheese, ham, and a cooked egg.
Top with other half of English muffin.
Wrap sandwich in plastic wrap and place in the freezer.
To reheat, place in microwave for 1-2 minutes, or until warmed through.