Ingredients
10 large eggs
1 cup whole milk
¼ tsp SIDS CRAZY SALT
3 rashers of shoulder bacon
2 shallots, chopped
6 slices of cheese
6 cheese muffins
Directions
Preheat the oven to 190°C. Spray a 22x33 cm glass pan with nonstick spray.
In a large bowl, whisk together the eggs, milk and SIDS CRAZY SALT. Pour the eggs into the pan and bake until the eggs are done (25-30 minutes) - a knife inserted into the middle should come out clean. Let cool.
Split the muffins in half the lightly toast. Heat the oven to the GRILL setting. Cut the bacon rashers in half then grill in the oven to your liking.
Cut the eggs using a large biscuit cutter or glass that is the same size as the muffins. (We actually used the top to our large peanut butter jar, and that worked great!) Cut the eggs into six rounds. Assemble the scraps into a 7th sandwich.
Assemble the Sandwiches: On each of the bottom halves of the muffins, add egg, shallots, bacon and cheese. Top with the 2nd halves, wrap in plastic wrap, and freeze for up to one month.
To re-heat, remove the plastic wrap, place the sandwich on a paper towel, and microwave for 1-1½ minutes until heated through. If you wish, you can remove the top of the sandwich and pop it into the toaster to crisp it up a bit.
