Breakfast Muffin Sandwich Assembly Line, Make Them Now for the Weekend.
Ingredients for Breakfast Muffin Sandwiches:
6 large fresh eggs
6 English Muffins toasted and lightly buttered
6 slices Canadian Bacon
2 large slices Havarty Pepper Cheese or other cheese you prefer
Preheat the oven to 350 degrees F. Lightly spray a 6 portion Texas size muffin tin with cooking spray and crack an egg into each cup breaking the yolk as you go. Salt and pepper the eggs if desired. I just use the edge of the shell to prick the yolk. Bake the eggs for 20 minutes until they are set.
Now the fun part! Line everything up, I use a big cutting board for this, and the assembly line is born! Use a little spatula and a fork to pop the eggs right out onto the bottom of the toasted muffins.
I like to blot the warmed Canadian bacon with paper towels then stack atop the egg. Crown the bacon with the cheese and the toasted muffin top. Serve warm or wrap each muffin individually in plastic wrap and stack them back in the sleeve the muffins were originally packaged in and stash them in the refrigerator for another time.