Ingredients
The following ingredients have 4 Servings
- 12 whole wheat english muffins, (split)
- 1 1/2 lbs low sodium ham, (sliced thick)
- 12 eggs, (divided)
- 1 1/2 tsp sea salt, (divided)
- 1 1/2 tsp pepper, (divided)
- 6 oz. cheddar, (divided)
- 1 tbsp olive oil, (divided)
Instruction
- Toast the english muffins, then set aside.
- For each sandwich, I make one scrambled egg and then fold it into a small omelet shape. To do this, I add one egg to a small bowl, followed by a little sea salt and black pepper and then I whisk it really well, just like you would an omelet.
- Heat just a tiny bit of oil over medium heat in a small pan, and then pour in the scrambled egg. Allow it to sit for a second, and then gently till the pan so the scrambled egg spreads all across the bottom of the pan, forming a circle. Then, let the egg cook completely - no need to flip it or scramble it.
- Once the egg is no longer giggle or shiny, carefully lift up a corner of the egg and fold it in half, then fold it in half once again. Transfer this egg to cool and repeat with the remaining eggs.
- To assemble the sandwiches, lay out a square sheet of aluminum foil and then layer on top of that a sheet of plastic wrap.
- Lay down the bottom half of the toasted whole wheat english muffin, followed by the sliced ham (divided into roughly 2 oz. portions), folded fried egg, and then the sliced cheese (divided out into roughly 1/2 oz. portions). Top it all off with the other half of the english muffin and then wrap the sandwich tightly in the plastic wrap, then again tightly in the foil.
- Then, repeat with the remaining ingredients.
- Place the sandwiches into a 1-gallon size freezer safe bag or storage container, and then place into the freezer for up to 3 months, making them an awesome make ahead breakfast option.
