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Some mornings we just want something that is easy to eat and good for us. The breakfast sandwich is one of those meals that we rely on often. This requires a 4” diameter by 2” deep round porcelain ramekins, we got ours at a cooking supply.

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The ingredients are as follows:

  • One egg
  • Some meat, bacon, ham, etc.
  • English muffin.
  • Cheese
  • Cooking spray

Directions: First coat the ramekins with the cooking spray.

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Next place the meat in the bottom of the ramekins.

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Now add the egg to the ramekins.

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We like to use the Kirkland egg whites. They seem to last a long time and it keeps the calorie count low.

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These now go in the oven. I don’t preheat the oven so as not to waste propane. I don’t time this but when the eggs pull away from the sides of the ramekins and are firm they are done.

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I like to put the muffins on the pan to pre-heat them.

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When the muffins are warm I remove the ramekins and place the muffins under the broiler.

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While the muffins are toasting I prepare the cheese. I don’t like the cheese hanging off the sides so I prepare it as so.

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Then out come the muffins.

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One piece of cheese goes on the bottom.

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Then take the ramekin and tap it over the muffin half. It should come out. This is why the cooking spray is so important. Then the remaining cheese goes on top of the egg.

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Put the top muffin half on and let the cheese melt for a minute.

I usually make 4 at a time. I empty the two extra ramekins into a quart zip lock bag and put in the refrigerator. They will last a few days and provide an even faster breakfast. Just toast a couple of muffins. While toasting the muffins microwave the egg centers for 30 seconds each, I heat two at a time and do 30 seconds than another 30 seconds. Assemble and enjoy.