Russell rides the train to SF and leaves the house around 6am, bless his heart! He's one who can appreciate a good breakfast, but he doesn't have time to sit down to eat before running out the door. There are plenty of coffee shops and breakfast spots just downstairs from his office, but anyone with a Starbucks habit knows how quickly those receipts add up.

An equally convenient (and more economical) routine for Russ is to wake up, brew a pot of coffee, and grab a banana + yogurt + breakfast sandwich from the fridge. I'm happy to spend 20 minutes on Sunday making a batch of egg sandwiches, if it means Russ will have some good fuel for his morning. And we're both happy to be saving close to $20 each week!

I've been at this for awhile and no, it's not rocket science. Start by figuring out how to cook bacon in the oven—this article is worth a read, Ree will show you the way! As for the eggs, our favorite style is fried with a runny yolk. But I don't like hovering over the stove any longer than I have to. So here's my trick for assembling a bunch sandwiches with no fuss and way less mess: bake the eggs!

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Egg sandwiches

Makes 6 sandwiches

Ingredients:

6 english muffins
6 eggs
2 T butter
salt + pepper
sliced or shredded cheese
optional: 6 slices of bacon, cooked

oven safe, nonstick frying pan (I use this one)
wax paper

Preparation:

1. Preheat oven to 325 degrees F.

2. Set a medium-sized, oven safe, nonstick frying pan on the stove over medium heat. Add 2 T butter and while it melts, whisk the eggs in a bowl and season with s + p.

3. Once the butter is foamy, pour the eggs into the pan and allow to set for 1-2 minutes. Then pop the whole pan into the oven and bake for 5-8 minutes more. You'll know the eggs are done when you shake the pan and the center doesn't wiggle (make sure to use a hot pad or oven mitt, I've burned myself more than once when I space out and try to grab that hot pan handle). Set aside to cool.

4. While the eggs are baking, organize your assembly line—I use a baking sheet lined with wax paper for easy cleanup. Open the english muffins and lay them across the baking sheet. Have your cheese and bacon ready to grab.

5. Use a plastic knife or spatula to slice the eggs into six wedges (don't ruin your nonstick pan with a metal knife, so sad). Assemble the sandwiches with a slice of egg, cheese, and bacon, if using.

6. Wrap each sandwich individually in wax paper. Store them in the fridge in a large resealable bag or plastic container. These will keep in the fridge for 4-5 days, or in the freezer for about a month.

7. To reheat, microwave one sandwich in its wax paper wrapper for 1-2 minutes on 50% power. If frozen, defrost in the fridge overnight and then reheat as usual.

*Note: This recipe uses less than $10 of ingredients and about 20 minutes of your time. You'd spend nearly $25 on this same quantity at Starbucks, not including your coffee!