Open Faced English Muffin Egg Sandwich Recipe

Name: Open Faced English Muffin Egg Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter or 3 tablespoons margarine; 3/4 teaspoon salt; 1 1/2 cups milk; 6 eggs; 3 English muffins; 3 tablespoons flour; 1 dash pepper; 1 teaspoon mustard; 1/4 lb American cheese; 6 slices Canadian bacon

Servings: persons

3 tablespoons butter or 3 tablespoons margarine
3/4 teaspoon salt
1 1/2 cups milk
6 eggs
3 English muffins
3 tablespoons flour
1 dash pepper
1 teaspoon mustard
1/4 lb American cheese
6 slices Canadian bacon

1
Preheat oven to 325.
2
In a saucepan melt butter and stir in flour,pepper,salt and mustard.
3
Add milk and stir until thick.
4
Add cheese and stir until melted.
5
Pour half of the sauce into greased 10x6x2 inch baking pan.
6
Place English muffin halves in the baking pan.
7
Break eggs individually over each English muffin half.
8
Top with a slice of Canadian bacon.
9
Pour the rest of the cheese sauce over the muffins.
10
Bake in 325 oven for 15-20 minutes.

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons butter or 3 tablespoons margarine, 3/4 teaspoon salt, 1 1/2 cups milk, 6 eggs, and more.

Yes, Open Faced English Muffin Egg Sandwich falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Open Faced English Muffin Egg Sandwich

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