Egg Sandwiches on the Fly

Egg sandwiches are fast and easy to grab when you're on the go, but the nutritional value of most is appalling, right? There are a few that are a better option than others, but approximately $3 per sandwich over the course of a few days can add up. I have a solution!  Why not make them at home? For less than $20, you can create your own sandwiches, with the ingredients of your choosing AND provide a healthy breakfast to start the morning.

It’s not as labor intensive as it sounds, only taking one hour to make 12 sandwiches, and most of that time is hands-off.  Another benefit of making these sandwiches at home is that you choose the ingredients that go into the final product AND they freeze beautifully.

What you’ll need:


  • 1 dozen eggs
  • Cheese – the amount and kind is up to you, as it depends on what kind and how much cheese you like on the sandwich
  • English muffins – whole wheat or white work great
  • Butter, margarine or Pam spray


  • A 12 -count muffin tin
  • 2 cookie sheets


  • Heat your oven to 350 degrees
  • Coat the muffin tin with a spray of Pam or a swipe of butter
  • Crack one egg into each of the openings in the muffin tin
  • Pop into the oven for 15-20 minutes. (My eggs we extra large, so I left them in for 20)
  • Slice the English muffins in half and spread them out onto two cookie sheets
  • Place them in the oven while the eggs are cooking, allowing them to toast
  • If you are using a block of cheese, this is the time to grate it while waiting for the eggs to finish cooking.



  • On half of the muffin, place a slice of cheese or sprinkle as much cheese as you like (you can also add a smear of butter, some salt & pepper or hot sauce if you choose for a little added flavor)
  • The eggs should slide out easily, since the tin was greased/sprayed beforehand, so scoop out one egg and place it on the other half of the muffin.
  • Once you have all of the eggs on their respective muffins, you can match the cheese tops with the egg bottoms.
  • Voila!


  • If you are eating them immediately (would be great if you are feeding a large group, i.e. after a kids sports practice, game or casual brunch) put the sandwiches back into the over on 350 degrees for 5-10 minutes to allow the cheese to melt
  • If you are freezing, place the assembled sandwiches onto the cookie sheets and pop them into the freezer for about an hour, to cut down on some of the moisture.
  • Remove them after an hour and individually wrap each one in tin foil.
  • You can reheat them into the microwave, but they are best in the oven.   Pre-heat the oven to 350 and pop in the oven for 25 minutes while you’re getting ready in the morning.
  • In a pinch, heat the sandwich in the microwave for 45-50 seconds.  Remove the sandwich and then place the egg only back into the microwave for an additional 30-45 seconds.  Reassemble and enjoy!



Adapted from