Breakfast Sandwiches
Yield: 1 sandwich
  • Lightly toasted English muffin
  • 1 slice ham
  • 1 egg
  • 1 tablespoon milk
  • Salt and pepper
  • 1 thin slice of cheese that melts well, such as cheddar or monterey jack
  1. Put the English muffins halves down on a clean surface and place the slice of ham on one of the halves. Set aside.
  2. Crack the egg into the microwavable egg cooker or an eight ounce ramekin. Pour in the milk and a little bit of salt and pepper. Lightly beat the egg mixture then microwave for 1 minute.
  3. Carefully remove from the microwave and quickly place the cheese on top of the cooked egg while still in the cooker or ramekin. If in the ramekin place a plate or tupperware lid on top to help keep in the steam that will melt the cheese.
  4. When the cheese is melted, run a spoon around the edge of the cooked egg then remove and place on top of the ham slice. Take the other half of the English muffin and place it on top.
To freeze the breakfast sandwiches: make sure you very lightly toast the muffins so they don’t get hard when you reheat them in the microwave. Let the sandwich cool then tightly wrap in plastic wrap. Place the wrapped sandwiches in a labeled freezer bag before putting in your freezer.
To reheat the frozen breakfast sandwiches: remove from the plastic wrap. Wrap in a paper towel and place on a plate. Microwave for 1 minute, or more if needed.
Recipe by Lemon & Mocha at