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Easy Peasy Egg Sandwiches

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  • Prep 5 min
  • Total 20 min
  • Servings 12
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Streamline your egg sandwich making by baking eggs in muffin tins!
by: Girl vs Dough
Updated Nov 10, 2014
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  • 12 large eggs
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped green pepper
  • Pepper and salt to taste
  • 12 slices sharp cheddar cheese
  • 12 bagels or English muffins


  • 1
    Preheat oven to 350°F.
  • 2
    Lightly grease a 12-cup muffin tin and crack an egg inside each cup. Sprinkle with as much red and green pepper as desired (you don't need to use the full amount). Sprinkle with salt and pepper to taste.
  • 3
    Bake 15 to 17 minutes or until egg is mostly cooked. Meanwhile, toast bagels or English muffins (whichever you prefer) and top with slices of sharp cheddar cheese (or any cheese you like, along with any extra toppings you like).
  • 4
    Remove eggs from oven and, using a small spatula, carefully remove them from cups and place on top of sandwich. Top with other half of bagel or English muffin and serve.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I don’t have kids yet, but I am anticipating those crazy, where’s-my-hairbrush and why-did-I-put-the-milk-back-in-the-cupboard-instead-of-the-fridge mornings.

    Sometimes, when we have a bunch of guests over, I feel the heat in the kitchen before I even get in there. How am I going to make breakfast for this many people? And how do I do it without losing any of my beauty rest?

    These Easy Peasy Egg Sandwiches came to the rescue. Once faced with an onslaught of egg sandwich orders and finding myself flipping eggs on a skillet until kingdom come, I said, “No more!” and decided to take matters to my trusty muffin tin. You see, if you bake your eggs in muffin tins, not only do you save yourself time and a mess, but you can cater each serving to your guests’ individual tastes, and make 12 breakfasts in less than 20 minutes. This is real life, people. Let me show you how it’s done:

    First, get out your fixins. I like to chop up red and green pepper and put them in my egg mixture so they don’t slide out of my sandwich, but you can prepare whatever mix-ins your heart desires.

    Next, crack an egg in each greased muffin cup. Easy enough.

    Then, put in your mix-ins. I also added a shake or two of salt and pepper to each of these. Never mind that thin ring of whiteness in each cup in the photo – I may or may not have forgotten to add the toppings before I put the eggs in for a few minutes J.

    While those babies are baking, get your sandwiches ready. In case you can’t tell by the giant slice of cheese on that there bagel, I’m a big fan of cheese. It’s the Midwesterner in me, what can I say.

    Once the eggs are done (or as done as you prefer), remove them from the oven and carefully remove each egg from its cup with a spatula. Place it on the sandwich, and…

    Perfection! Now you can sleep in and eat your breakfast, too.

    Bonus: If you don’t have 12 guests to feed and don’t plan on eating 12 sandwiches yourself, you can freeze the eggs until you need them. Just microwave as needed.

    More Egg Sandwich Recipes

    Ham, Egg And Cheese Breakfast Sandwiches Recipe
    Bacon and Egg Savory Cupcakes Recipe
    Sausage-Cheese Pancake Sandwiches Recipe

    Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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