Skip the drive-thru and stash your freezer with easy and delicious make-ahead egg, ham and cheese breakfast sandwiches.
My love for the popular fastfood breakfast sandwich began at a very young age. It all goes back to the 80’s when my Aunt Paula and Uncle Randy who would stay with me and my sisters for a week while my parents vacationed somewhere warm to escape the brutal Michigan winters.
Lazy bums who loved to sleep in, we rarely made it to McDonald’s in time to catch the ever-elusive breakfast menu. Lucky for us, Uncle Randy, a postal worker, is an early riser and would sneak out early to buy bags of Egg McMuffins and crispy hashbrowns that Aunt Paula would keep warm for us in the oven until we woke up.
One of the few foods that would ease morning sickness during my pregnancies, egg, ham and cheese breakfast sandwiches remain one of my biggest comforts to this day. Delicious any time of year but ideal with boneless spiral ham, I knew it was time to share this recipe when the Ohio Pork Council asked me to create a recipe to help folks utilize Easter leftovers.
Protein packed and just 320 calories each, these satisfying breakfast sandwiches are ideal for making-ahead, freezing and popping in the microwave whenever the mood strikes.
What is your favorite recipe for leftover ham? I’m always looking for new ideas!
No fork required.
- 12 whole wheat English muffins split
- 1 dozen eggs
- salt and pepper to taste
- 12 slices ham thickly sliced
- 12 slices sharp cheddar
Pre-heat the oven to 350 degrees and spray a muffin tin with cooking spray.
Crack one egg into each muffin tin and sprinkle with salt and pepper. For even baking, gently break the yolk using a fork or knife.
Bake eggs until egg whites are firm, 18-20 minutes.
While eggs are baking, begin assembling the sandwiches by placing the bottoms of each English muffin on a flat surface. Top each bottom half with one slice of cheese and once slice of ham.
Place one egg on top of the ham and cheese half then top with the second half of the English muffin.
For easy microwave reheating, wrap each sandwich individually in parchment paper then place in a resealable plastic bag to freeze. To reheat, simply place in the microwave for 60 seconds on full power or 1 1/2 minutes on 50% power.
Shabby Chic? Traditional? Somewhere in between?
Disclosure: The Ohio Pork Council and the Ohio Soybean Council have compensated me for my time to create this recipe. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.