Best Breakfast Sandwich On An English Muffin With Charred Red Onions Herbs And Cheddar Recipes

Breakfast Sandwich on an English Muffin With Charred Red Onions, Herbs, and Cheddar image

Provided by Chris Morocco

Yield Makes 2

Number Of Ingredients 11

1 medium red onion, trimmed, cut in half through equator, peeled, separated into rings
1 tsp. soy sauce
½ tsp. garlic powder
2 Tbsp. extra-virgin olive oil, divided
Kosher salt
¼ cup finely chopped soft herbs, such as basil, cilantro, and/or dill
2 Tbsp. green or red hot sauce
1 Tbsp. unsalted butter
4 large eggs, lightly beaten
2 whole-grain English muffins, toasted
2 oz. sliced sharp cheddar cheese

Steps:

Preheat oven to 350°F. Toss onion, soy sauce, garlic powder, and 1 Tbsp. oil on a large rimmed baking sheet to coat. Season with salt. Bake, tossing once halfway through, until onion is browned around the edges and very tender, 25-35 minutes. Let cool 5 minutes.
Meanwhile, toss herbs, hot sauce, and remaining 1 Tbsp. oil in a small bowl. Season with salt, if needed.
Melt butter in a small nonstick skillet over medium heat. Add eggs; season with salt. Cook, stirring with a rubber spatula, until eggs have set into creamy folds, 1-2 minutes.
Spread herb sauce on cut sides of muffins. Transfer bottom halves to a rimmed baking sheet. Top with eggs, then lay cheese over. Bake bottom halves just until cheese is melted, about 5 minutes. Top with onion and close with muffin tops.
Do Ahead: Onion can be cooked 5 days ahead. Transfer to an airtight container and chill. To make a sandwich quickly without turning your oven on, fold the cheese into the eggs when they have just begun to set, top with onion (no need to rewarm), and assemble with toasted English muffins.

English Muffin Breakfast Casserole image

Provided by Lidey Heuck

Time 1h

Yield 8 servings

Number Of Ingredients 9

Unsalted butter, for greasing the pan
6 plain English muffins
2 tablespoons olive oil
1 pound bulk hot or sweet breakfast sausage or Italian sausage
1/2 cup thinly sliced scallions, white and green parts (about 3 scallions)
Kosher salt and black pepper
12 large eggs
2 1/2 cups whole milk
2 cups shredded sharp Cheddar cheese, lightly packed (about 8 ounces)

Steps:

Generously grease the bottom and sides of a 9-by-13-inch baking dish with butter. Heat the oven to 350 degrees.
Cut the English muffins into 1-inch cubes. (Do not halve them horizontally as you would normally for the toaster.) Place the cubes on a sheet pan and bake until lightly toasted, 12 to 15 minutes.
Meanwhile, heat the olive oil in a medium or large skillet over medium-high. Add the sausage and scallions, a pinch of salt and a pinch of pepper and cook, breaking up the sausage with a wooden spoon, until the sausage is evenly browned, 4 to 6 minutes. Transfer to a paper towel-lined plate.
Meanwhile, add the eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper to large bowl; whisk to combine.
To assemble, sprinkle half of the sausage, then half of the cheese onto the bottom of the baking dish. Add the English muffin cubes on top in one even layer. Carefully pour the egg mixture into the pan, pressing down lightly to make sure all the bread is moistened. Top with remaining sausage and cheese. Wrap well and refrigerate for at least 1 hour up to overnight.
Heat the oven to 350 degrees. Bake the casserole until puffed and cooked through, about 40 minutes. (It may need a few more minutes, if your casserole has been in the refrigerator overnight.) Cool for 10 minutes, then cut into squares and serve.