Baked Egg Sandwiches

Winter is an awesome time to get outside and do some hiking in Georgia.  This is what a Georgia winter hike looks like - mild, quiet and snowless.  😅  ​

I love to explore the outdoors during every season but winter hikes might just be my favorite.🚶🏻‍♀️ Amazing views, cooler temperatures and trails that are less crowded.  And let's not forget the best part of any hike - the hearty breakfast beforehand.  Every hiker knows that a good dose of carbohydrates and protein are essential hiking fuel.  

A stash of homemade english muffins in my freezer was the inspiration for our pre-hiking breakfast last weekend.  Breakfast Sandwiches seemed like the perfect fuel for our chilly trek through the woods.

For years, I made the eggs for my breakfast sandwiches individually, which was a painstakingly slow process. 😅 I wish I would have discovered this new technique of baking my eggs in a pan in the oven, a loooong time ago.  🥚 I'm never making individual eggs for sandwiches again.  😂

Baked Egg Sandwiches
​8 eggs
1/4 teaspoon salt
​2/3 cup water
4 English muffins
8 avocado slices
4 slices turkey bacon

Whisk together eggs, water and salt. 

Pour into a greased 8" square metal baking dish.

Set pan on rimmed baking sheet.  Pour 1 1/2 cups water into baking sheet.  

Transfer to oven and bake 35-40 minutest at 300.   Cool 10 minutes.

Invert eggs onto cutting board and cut into 4 equal squares.  

Top 4 of the english muffin halves with an egg rectangle. 

Top with bacon.

Top with avocado slices.

Top with cheddar jack slices. 

Top with remaining english muffin halves. 

The combination of baked eggs, avocado, turkey bacon and cheese on a crispy, buttery English muffin is breakfast perfection - even if you're not planning on taking a hike.   😂
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Ciao!

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