Ramekin Egg Breakfast Sandwiches for Two

Quick & easy breakfast sandwiches with eggs baked in ramekins.


  • 2 eggs
  • 2 tbsp light cream
  • salt, pepper, seasonings for eggs
  • bacon or breakfast sausage patty for topping
  • very thinly sliced seriously sharp cabot cheddar cheese for topping
  • Martin’s potato sandwich buns
  • cooking oil
  • Special equipment: two small ramekins


  1. Preheat oven to 375F.
  2. Mix the eggs with the light cream. Add seasonings, salt and pepper to taste. Whisk all to combine.
  3. Butter or spray the ramekins with cooking oil.
  4. Divide the egg mixture into the two ramekins.
  5. Bake in center rack of oven – set two timers, one for 17 and the other for 20 minutes.
  6. While eggs are baking, cook bacon or sausage patty.
  7. Put opened sandwich buns with cheddar in oven for last 3 minutes of cooking. This will lightly toast the buns and melt the cheddar.
  8. At the 20 minute timer remove the buns and eggs from the oven. Assemble sandwiches.
  9. Top with favorite hot sauce.

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