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Egg and Pepper Sandwiches

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Egg and Pepper Sandwiches

Kim
The Cook
12 Servings
9 Ingredients
9 Comments

Forget fast food egg sandwiches. Make your own with fresh, freezable ingredients and they will be ready to go in minutes on a busy morning.

Read More
12 Servings
9 Ingredients
9 Comments

Ingredients

  • 1 tablespoon Coconut Oil
  • ½ cups dice Bell Pepper, Green
  • ½ cups dice Bell Pepper, Red
  • ¾ cups cook and dice Bacon
  • 12 individual Egg
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
Serving Day Ingredients
  • 12 individual English Muffin, Whole Wheat
  • 12 individual Cheddar Cheese, Sharp, Sliced

Containers

Supplies

  • Labels
  • Muffin Tins

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Grease muffin pan well with coconut oil.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Grease muffin pan well with coconut oil.
  2. Divide diced peppers among muffin pan cups (about 2 teaspoons of red peppers and 2 teaspoons of green peppers per cup). Then divide bacon among muffin pan cups (about 1 Tablespoon per cup).
  3. Crack one egg into each muffin pan cup and season with salt and pepper to taste.
  4. Bake eggs at 350 for 15-17 minutes or until set.
  5. Meanwhile, toast English muffins. Top with cheese while still hot to melt.
  6. Carefully remove eggs with a spoon or small spatula and place on toasted muffin.

Nutrition Facts

Servings Per Recipe
12 Servings
Serving Size
1 sandwich
Amount Per Serving
Calories
368
Total Fat
21g
Saturated Fat
9g
Trans Fat
0g
Cholesterol
257mg
Sodium
563mg
Total Carbohydrates
24g
Fiber
0g
Sugar
3g
Protein
21g
WW Freestyle
9

Categories

shellfish-free, fish-free, spring, summer, fall, winter, real-food

Categories

shellfish-free, fish-free, spring, summer, fall, winter, real-food

9 Comments

Join the discussion

  2. These will for sure be a hit at our house! Wondering if you have tried freezing the sandwiches already assembled? Thanks!

    Reply

    1. You could assemble the sandwiches, but I like to leave them separate so I can toast the English muffin and cheese. It is up to you!

      Reply

  3. Did you make yours in silicone cups? I just made a half a recipe and mine tops bubbled. Any ideas of what I did wrong?

    Reply

    1. Yes, I did mine in silicone and they also bubbled. I don’t think you did anything wrong, but next time just check half way through cooking and pop the bubbles with a toothpick or fork. Mine were still yummy with the bubble, just not as pretty.

      Reply