make-ahead breakfast sandwiches

(adapted by Ali Slagle)

Ingredients:

½ pound bacon

6 English muffins or artisan sliced bread (such as Cristal Artisan Sliced Bread from Whole Foods)

9 large eggs

¼ cup heavy cream

Salt and black pepper

¼ oz chives (about 2 tablespoons chopped)

6 slices American cheese

Optional hot sauce or pepper jelly for serving

Directions:

Heat oven to 425°F. Peel bacon slices apart and place in an 8x8-inch or 9x9-inch baking pan (preferably metal); they don't need to be flat or evenly placed. Bake on bottom rack, stirring with tongs occasionally, until browned and starting to ripple, 15 to 30 minutes.

While bacon cooks, toast the English muffins or bread until lightly toasted.

Place the eggs into a blender or in a bowl if using a hand blender. Add the cream and generous pinches of salt and pepper. Blend just until combined; avoid overmixing.

Transfer bacon to paper towel-lined plate and reserve pan and bacon fat. Reduce oven to 300°F. Carefully swirl bacon fat to grease sides of pan, then pour off all but a couple tablespoons. Pour eggs into pan, then use scissors to snip chives over top. Bake until set around edges and slightly wobbly in center, 20 to 30 minutes. If making ahead, let cool completely.

When ready to assemble, run a sturdy spatula around edges of egg, then cut into 6 squares. Stack egg, cheese, and bacon on bottom halves, folding cheese and bacon as needed to fit.  Close the sandwiches with the tops.

To eat right away, warm in oven until cheese melts. To store, tightly wrap sandwiches in heavy-duty foil, pressing out as much air as possible.

Refrigerate up to 3 days or freeze up to 1 month. To reheat: unwrap the foil, loosely wrap in a paper towel, and microwave in 30-second intervals until heated through (1-2 minutes if refrigerated, 2-4 minutes if frozen). OR keep wrapped in foil and bake in 350°F oven for 15-20 minutes if refrigerated (25-30 minutes if frozen).

Makes 6 sandwiches