Open faced English Muffin breakfast Sandwich

🧂 Ingredients

• 12 English Muffins

  split
• 12 eggs
• 2 cups milk
• 1 pound bacon (or sausage)
• 3 Tbsp butter (bacon or sausage grease works too)
• 2 cups shredded cheddar cheese
• 3 Tbsp fresh milled flour

  soft white (anything you have leftover)
• 2 tsp Worchestershire sauce
• 1 tsp garlic powder
• 1/2 tsp cayenne

Instructions

• 1 Start by cooking your bacon in the oven on a wire rack over a sheet pan. You can
  cook it on the stove if you prefer.
• 2 After your bacon is done cooking, I pour the grease into a measuring cup to save
  for other uses. Take 3 Tbsp of the grease (or butter) and 3 Tbsp fresh milled
  flour and add it to a hot cast iron skillet. Cook just until the flour begins to
  brown. Whisking to keep it from burning.
• 3 Once the flour begins to barely brown, turn the heat down to a low/medium
  temperature.
• 4 Pour your 2 cups of milk into the flour mixture, whisking to encorporate as you
  pour. You do not want this to boil, just lightly simmer.
• 5 Add 2 tsp Worchestershire sauce, 1 tsp garlic powder, 1/2 tsp cayenne powder,
  salt and pepper. Be sure to taste before you add too much salt. Bacon can be
  pretty salty. Let this simmer 2-3 minutes while you shred 2 cups of cheddar
  cheese.
• 6 With the milk simmering, slowly whisk in your cheddar cheese.
  
  Turn the heat to LOW and keep warm while you cook the eggs.
• 7 Crack 12 eggs into a bowl and whisk. Add to a well oiled skillet and scramble.
• 8 Add cooked eggs and crumbled bacon to the cheese sauce and stir just until
  combined. Remove from heat.
• 9 Split 12 english muffins into 24 open faced sandwiches on 2 sheet pans. Take a
  heaping scoop of the egg, bacon and cheese mixture and add to the top of each
  English Muffin.
• 10 If you plan to eat these all now, place the sheet pan in a 350 ℉ oven for 5-7
  minutes just to melt the sauce into the muffin and toast the edges.
  
  You can also place in an airfryer at 375℉ for 5-7 minutes.
• 11 If you are going to freeze and store these for an easy breakfast, place the
  sheet pan in the freezer for atleast 1 hour. Once they are frozen, place in
  gallon ziplock bags and store in the freezer for up to 3 months.
  
  In the morning, place FROZEN in a 375 airfryer for 8-10 minutes and enjoy! (or
  350 degree oven for 15 minutes, microwave for 1 1/2-2 minutes)
  
  Serve English Muffin breakfast sandwiches with Salsa and chopped green onions or
  cilantro.

Nutrition Info