Name: Make-Ahead Egg and Cheese Sandwiches
Yield: 8–12 servings
Ingredients: Unsalted butter, room temperature (for pan and muffins); 2 medium red onions, thinly sliced; 2 Tbsp. extra-virgin olive oil; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, divided; 12 large eggs; 1 jalapeño, finely chopped; ½ cup heavy cream; Freshly ground pepper; 8–12 English muffins, split; ½ cup mayonnaise; 2 Tbsp. Calabrian chile paste or 1–2 Tbsp. sriracha; 8–12 slices American cheese or cheddar

Two egg and cheese sandwiches on English muffins stacked on top of each other on top of a pink surface

Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Stephanie De Luca

Perfect for assembling ahead and reheating as needed for mornings on the go, most of the work for these egg and cheese sandwiches happens in the oven. Here we lean on sweet, frizzled onions, salty American cheese (or cheddar, if you must), buttered English muffins, and a custardy, quiche-like egg slab for a balanced sandwich with tons of texture and flavor. A very generous splash of heavy cream keeps the eggs velvety, and the Calabrian chile–mayo provides a creamy kick.

What you’ll need

Metal Baking Pan
$29 $24 At Amazon
Whisk
$14 $13 At Amazon
Rimmed Baking Sheet
$30 $28 At Amazon

Recipe notes

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Recipe notes

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