Breakfast Sandwiches I

Description

These breakfast sandwiches are a staple in our house and many others! You can also find them at several local coffee shops when you’re out and about! I think my favorite way to make these  is to microwave the sandwich for that initial reheat, then press that sucker either in a panini press if you’re lucky enough to have one OR if you’re like me…in a frying pan with another heavy frying pan on top! It’s delicious!

Thaw overnight in fridge. Microwave in inner parchment lining for 1 to 1 1/2 minuntes or bake at 325 for 20-25 minutes still wrapped in foil.

Ingredients: English Muffin: Enriched unbleached wheat flour,(wheat flour, malted barley flour, niacin, reduced iron, thiamen mononitrate, riboflavin, and folic acid), water, yeast, contains less than 2% or less of each of the following: cornmeal, sugar, salt, distilled vinegar, vegetable oil, (canola and/or soy), yeast nutrient, (ammonium sulfate), dough conditioner (ascorbic acid), calcium propionate and potassium sorbate (mold inhibitors), calcium sulfate, enzymes. Cheese: Sliced cheddar, cultured milk, salt, enzymes. Eggs