Big-Batch Honey Bacon Breakfast Sandwich
Yield 12 Servings
Prep Time 15 Minutes
Total Time 45 Minutes
- 12 strips bacon
- 3 Tbsp Nature Nate’s hot honey
- 12 eggs
- ½ cup milk
- 1 tsp salt
- 12 slices gouda or sharp cheddar
- English muffins
Line a rimmed baking sheet with foil. Cut the bacon strips in half so you have 24 shorter strips. Arrange the bacon in a single layer on the prepared baking sheet and place in a cold oven. Turn the oven to 425°F. Bake the bacon for 15 minutes, flip, and continue baking for another 10 minutes, keeping an eye on it to ensure it isn’t burning. Immediately transfer the bacon to a clean plate and while still very hot, drizzle with hot honey. Set aside to cool.
Whisk the eggs, milk, and salt together and pour into a greased 9 x 13 pan. Bake at 350°F for 20 minutes or until just set. Cut into twelve squares and set aside.
Slice the English muffins in half crosswise and fill each with one square of baked eggs, two pieces of bacon, and a slice of cheese. Individually wrap each sandwich tightly with foil and store in the freezer up to 6 months. To warm, remove the foil, wrap the sandwich in a paper towel, and microwave on high for 1 ½ – 2 minutes. Allow to sit in the microwave for one minute before serving.