Breakfast Sandwiches
All the recipes in the toolbox are downloadable as PDF files and can be adapted for collective kitchens according to the number of servings.
PREPARATION 30 MIN
COOKING 30 MIN
SERVINGS 12
INGREDIENTS
- 2 6-packages English muffins
- 12 eggs
- 200 g Cheddar cheese
- 1 package (375 g) bacon
- Mayonnaise, to taste
- Salt and pepper, to taste
PREPARATION
- Preheat the oven to 400 °F.
- Spread the bacon out on a baking sheet lined with
- parchment paper.
- Bake for 18-20 minutes or until the bacon is crispy.
- Keep an eye on the cooking.
- Transfer the bacon in a plate lined with paper towels.
- Meanwhile, slice the cheese and spread the insides of the English muffins with mayonnaise.
- Cook the eggs in a skillet. It is better to prepare over-easy eggs, with the yolk pierced, to avoid messes at the time of thawing,
or scrambled eggs. - Season with salt and pepper, to taste.
- Spread the bacon, cheese and eggs over the English muffins.
- Close the sandwiches, wrap individually in aluminum foil and let cool in the refrigerator.
- Freeze in robust plastic bags, taking care to remove the air.
- Thaw overnight in the refrigerator, then reheat in the microwave (without the aluminum foil) or in the toaster oven.
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