This clever recipe makes cooking eggs for a crowd a breeze.
The reward is cheesy breakfast sandwiches better than anything from a drive-through.
Aside from the yield, there are a couple of things that sets this breakfast sandwich recipe apart.
Photo:Greg Dupree, Prop Stylist: Chelsea Zimmer, Food Stylist: Claire Spollen
First, the eggs are essentially steamed in the oven, making them exceptionally tender and fluffy.
If youre meal prepping, the eggs can be prepared up to 5 days in advance.
After portioning, let them cool completely.
This recipe was developed by Melissa Gray.
9English muffins, split
9slicesSwiss cheese (8 oz.
total)
9Tbsp.mayonnaise
9Tbsp.red pepper jelly
3cupsbaby arugula (from a 5-oz.
Directions
Preheat oven to 300F.
Coat a 9-inch square baking pan with cooking spray; place on a large rimmed baking sheet.
Whisk eggs, milk, salt, and pepper in a large bowl.
Pour into prepared baking pan.
Place in oven; carefully pour 2 cups hot water into baking sheet.
Bake until eggs are just set, about 25 minutes.
Remove baking pan from baking sheet and let cool for 5 minutes.
Run a knife around edges of baking pan; invert eggs onto a cutting board.
Slice into 9 squares.
Meanwhile, cook or heat sausage patties according to package directions.
Increase oven temperature to broil.
Line a baking sheet with foil.
Place egg squares on foil and top each square with 1 slice cheese.
Broil until cheese is melted, 1 to 2 minutes.
Spread mayonnaise on bottom halves of English muffins and pepper jelly on top halves.
Make sandwiches with sausage patties, eggs, and arugula.
Make-Ahead:Omit arugula and wrap sandwiches in foil.
Refrigerate for up to 5 days.
Reheat, still wrapped, in the oven at 350F until heated through, 10 to 15 minutes.
Add arugula and serve.
2,000 calories a day is used for general nutrition advice.
