Make-Ahead Breakfast Sandwiches

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 425 degrees. Peel the bacon slices apart and place in a 9-by-13-inch baking pan (preferably metal); they don’t need to be flat or evenly placed. Bake on the bottom rack, stirring with tongs occasionally, until the bacon is browned and starts to ripple, 15 to 30 minutes.

Step 2

While the bacon is cooking, open up the English muffins and place on a sheet pan, shingling as needed to fit. Toast on the top rack in the oven, 7 to 10 minutes.

Step 3

While the bacon and muffins are in the oven, crack the eggs into a blender or food processor. Add the cream and generous pinches of salt and pepper. Blend just until combined; avoid overmixing.

Step 4

Transfer the bacon to a paper towel-lined plate and reserve the pan and the bacon fat. Reduce oven temperature to 300 degrees. Carefully swirl the bacon fat to grease the sides of the pan, then pour off all but a couple tablespoons of the fat. Pour the eggs into the pan, then use scissors to snip the chives over the top. Bake until set around the edges and slightly wobbly in the center, 20 to 30 minutes. If making ahead, let cool completely.

Step 5

When ready to assemble, run a sturdy spatula around the edges of the egg, then use the spatula to cut the egg into 12 3-inch squares each. Stack the egg, cheese and bacon on bottom buns, folding the cheese and bacon as needed to fit. Top with hot sauce or pepper jelly, if using, then close the sandwiches.

Step 6

To eat right away, warm in the oven until the cheese has melted. To store for later, tightly wrap the sandwiches in heavy-duty foil, pressing out as much air as possible. Refrigerate for up to 3 days or freeze for up to 1 month. Unwrap and reheat in the microwave in 30-second intervals, 1 to 3 minutes total, or in a 350-degree oven for 15 to 20 minutes.