Practically every child we know (and most grown-ups we know) love the morning bacon, egg and cheese combo on an English muffin. Now, thanks to Senior Contributor Chris Prosperi of Metro Bis Restaurant in Simsbury, Conn., we can tell you how effortless it is to make a bunch of these sandwiches ahead and freeze them, individually wrapped. You can microwave them out of the freezer on a school or work morning, and eat them at home or on the run. They make great after school snacks, too.
Ingredients
- 6 eggs large
- 1/2 teaspoon kosher salt
- 4-6 dashes hot sauce
- 1 tablespoon maple syrup
- 1 teaspoon oil
- 6 English muffins
- 3/4 cup cheddar cheese shredded
- 6 strips bacon cooked
Servings:
Instructions
- Preheat the George Forman or table top grill. Crack the eggs into a medium mixing bowl then whisk in the kosher salt, hot sauce, and maple syrup. Heat a nonstick pan over medium high heat and pour in the oil. Add the eggs and mix with rubber spatula until eggs are fully cooked. Split the 6 English muffins and evenly divide the cooked eggs onto the 6 halves. Put 1 strip of cooked bacon on top of the eggs then top with the cheese evenly divided between the six muffins. Place the top of each muffin on the cheese and lightly press down to make sure your filing doesn’t fall out. Then place three muffins on the grill and carefully close the top. Grill for about 7 minutes or until the cheese is melted and the muffin is crisp. Repeat with the other three muffins.
