Make Ahead Breakfast Sandwiches
Soft baked eggs, ham and melting cheddar in toasted English muffins. Wrap a batch on Sunday and breakfast takes two minutes.
- Time35 min
- LevelEasy
- Costabout £0.92 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Grease the holes of a 6 hole muffin tin well with some of the butter.
- 2
Whisk the eggs, milk and pepper in a jug. Pour evenly into the holes and bake for 15 minutes, until set and a skewer comes out clean.
15 min - 3
Toast the muffins until golden, then spread lightly with the rest of the butter.
- 4
Build each sandwich with a baked egg, a slice of ham and a slice of cheddar between two muffin halves. Press down gently.
- 5
Cool fully on a rack, about 20 minutes. Wrap each sandwich in baking paper, then foil or a freezer bag.
- 6
Keep in the fridge for up to 3 days or freeze for up to 2 months. To reheat from frozen, unwrap, wrap in damp kitchen paper and microwave for 1 minute 30 to 2 minutes, turning halfway, until the middle is steaming hot.
- 7
Or reheat in foil in the oven at 180°C (160°C fan) for 20 minutes from frozen. Defrosted sandwiches need about 1 minute in the microwave.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
