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.
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.
Commonly Asked Questions:
How long can these Ham Egg and Cheese sandwiches be stored in the freezer for?
Up to 3 months
How long will these keep in the refrigerator?
Up to 5 days
Do you toast the English muffins before assembly?
You can but it’s not required
Can I use real bacon in lieu of Canadian bacon?
Of course!
How long should these be re-heated in the microwave?
60 seconds at full power
What is your favorite recipe for leftover ham? I’m always looking for new ideas!
No fork required.
Egg, Ham and Cheese Breakfast Sandwiches
Ingredients
- 12 whole wheat English muffins split
- 1 dozen eggs
- salt and pepper to taste
- 12 slices ham thickly sliced
- 12 slices sharp cheddar
Instructions
- 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.
Nutrition
Jamie Christianson
How long do I microwave to reheat if frozen. The eggs are still frozen after 60 seconds?
Liz DellaCroce
Just add 15 seconds until thawed – depends on microwave!
Julie
Do you toast the English muffins at all before assembly?
Liz DellaCroce
You can but it’s not required!
Margie
How long would these last just refrigerated?
Liz DellaCroce
For sure up to 5 days!!
Viveka
Hi Liz,
How long can these be frozen for? We’re not great meat eaters in our house but do love our cooked breakfasts now and again. These would be great to take for a pit stop when we head out walking early!
Liz DellaCroce
Up to 3 months!!
Shelley
What about bacon, not Canadian Bacon, just regular bacon? I only see ham and sausage in all the recipes. Maybe reheating is a problem, but I wouldn’t think so? Thanks
Liz DellaCroce
I think bacon would work perfectly well – i think people go with the ham and sausage because it’s round, honestly. :)
Brenda @ a farmgirl's dabbles
Eggs and ham are always welcome on my breakfast plate! Love this freezer-friendly breakfast!