Breakfast Sandwiches
Breakfast Sandwiches

Over the years, my children have developed their own list of favorites from Starbucks. What can I say? They get it from their mama. Their list is detailed and precise filled with beverages and foods alike. For about the past year, my daughter’s fave has been the Reduced-Fat Turkey Bacon & Cage-Free Egg White Sandwich (sans cheese). It’s my fault. It’s one of my faves and one day I let her have a taste. Ever since, I’ve been buying two.

There are a few things that make this my go-to. It’s simple, it’s filling and it’s good. My daughter likes it for one reason: it’s good. It’s not terribly priced – one sandwich is $3.95. But when I am buying two sandwiches, more than once a week, it starts to add up. So, what’s a girl to do: make it at home.

These breakfast sandwiches are super easy to make, and the best is that you can make a big batch, freeze em and them pop em out as you wish into the microwave, and a minute later you have deliciousness at the ready.

  • 6 large eggs
  • ½ cup milk
  • Pinch of kosher salt
  • 6 slices bacon (we use turkey)
  • 6 slices cheese (optional; my household prefers the sandwiches without cheese)
  • 6 English muffins
  • Cooking spray
You'll need:
  • Mixing bowl
  • Whisk
  • Foil
  • 3 rectangular baking dishes
  • Mixing bowl
  • Aluminum foil
  • Paper towels
  • Spatula
  • Butter knife
  • Heat the oven to 375°F
  • Space three racks in the oven evenly
  • Spray one of the pans with cooking spray
  • Whisk the eggs, milk and salt in a large mixing bowl
  • Pour into sprayed pan and place in oven
  • Bake for about 10-15 minutes or until the edges are flecked and puffy
  • Remove from oven and let the eggs cool
  • While the eggs are cooking, make the bacon
  • Line another pan with foil and lay the bacon in single layers
  • Cook until it the desired crispness (about 10-15 minutes for turkey bacon, 15-20 for regular bacon)
  • Remove from oven and let cool on a paper towel-lined plate; split each piece in two
  • Turn off the oven, put the English muffins on the third baking dish and put in the oven for about 2-3 minutes
  • Slice the eggs into 6 squares
  • Make your sandwiches: Bottom half of English muffin, top with egg, 2 pieces of the halved bacon, and cheese (optional), then the top of the English muffin
  • Wrap each sandwich in foil then put all of those into a large baggie that’s labeled
  • When ready to reheat, unwrap the sandwich and then wrap in paper towel; heat 1-1 ½ minutes in microwave