Make-Ahead Canadian Bacon & Egg-White English Muffin Sandwiches

Name: Make-Ahead Canadian Bacon & Egg-White English Muffin Sandwiches
Total time: 35 min
Yield: 6 servings
Cuisine: American comfort
Ingredients: 6 English muffins, split; 9 oz Canadian bacon (about 18 slices); 4 cups (one 32-oz carton) liquid egg whites; 3 large eggs; 6 slices sharp cheddar; cooking spray; 1 tsp butter; ½ tsp salt; ½ tsp pepper

BreakfastAmerican comfort35 minServes 6410 kcal39 g protein

Photo: ursonate · CC BY 2.0 · source

Better than the drive-thru: a fluffy sheet-pan egg patty, three slices of seared Canadian bacon and melty cheddar stacked on a toasted English muffin. Make six at once and freeze them for busy mornings.

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Ingredients

6 English muffins, split
9 oz Canadian bacon (about 18 slices)
4 cups (one 32-oz carton) liquid egg whites
3 large eggs
6 slices sharp cheddar

From your pantry: cooking spray, 1 tsp butter, ½ tsp salt, ½ tsp pepper.

Instructions

Heat the oven to 350°F. Line a 9x13-inch pan with parchment and coat with cooking spray.
Whisk the egg whites, eggs, salt and pepper and pour into the pan. Bake until just set in the center, 20 to 25 minutes. Cut into 6 squares (or use a 3½-inch round cutter).
Meanwhile, sear the Canadian bacon in a skillet with the butter over medium-high heat until browned at the edges, about 1 minute per side. Toast the English muffins.
Stack each muffin with an egg square, a slice of cheddar and 3 slices of Canadian bacon, and close it up. The heat of the egg will melt the cheese.
Eat right away, or cool completely, wrap each in parchment and foil, and freeze.

Tip: Cool the sandwiches completely before wrapping. Wrapping them warm traps steam and turns the muffins soggy in the freezer.