The Craftiest Workshop

My family appreciates homemade english muffins breakfast sandwiches.

I have always found it a bit of a juggling act cooking the eggs in the frying pan and then cooking sausage rounds.

By the time I am done with the sausage, the eggs are cold or dry (if put in a warm oven).

I read somewhere that cooking the eggs in a muffin tin works great for these sandwiches so I thought I would give it a try.

**If you add water to any empty muffin tin holes, it preserves the pan.

My first attempt was to spray the muffin tins, put the eggs in and put them in the oven for 20 minutes at 350°. While the egg was cooked through, it was also glued to the sides of the muffin tin. It was almost impossible to clean the pan afterwards.

The second attempt was to use muffin liners. I bought a number of 100 packs of liners at Superstore recently for .44 so I have lots. I sprayed the liners and cooked the egg at the same temperature; 350° for 20 minutes. The egg was a tiny bit runny at the top. If you removed the egg right out of the oven, you could peel back the sides and run a knife along the bottom of the liner to get it out pretty cleanly. If you waited a bit, you had to run the knife around the sides and bottom to get it out of the liner.

The third plan was to spray the muffin tin, put a piece of deli ham and put the egg inside the ham. I sprayed the pan, added some shredded cheese and green onion, put the egg on top then added some bacon bits.

This method works best of all three. There was still a bit of egg in the pan as it leaked over the edge of the ham but I still prefer this all in one patty over having to add the cheese and meat separately.

When making the breakfast sandwich this time, I eliminated the sausage patty as I already had ham and bacon. The sausage patty would have made it way too thick a sandwich.

I just toasted the english muffins, added the ham/egg cup and drizzled it with thousand island dressing. YUM!!