Breakfast Sandwiches

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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