One of the best parts about the holidays is having everyone together. Especially if that means waking up together. There’s nothing better than enjoying coffee with loved ones in your pajamas, especially if it also includes the scent of freshly-cooked bacon.
And while breakfast casseroles are a great go-to to feed a crowd, sometimes you want something different. Or something portable. Or something just plain freaking delicious.
Drumroll, pleaseeeee! Making breakfast sandwiches for a crowd is easier than you think. But it requires systematic organization (something I obviously excel at.)
We first made these during our annual summer vacation to Door County. And even though the idea was mine, I can’t take credit for the first legendary execution that has made these sandwiches what they are today — it was all my husband.
And bacon, avocado and chipotle gouda cheese. Yaaaaasss.
Okay, though, here’s the how-to. It helps if you have a partner in crime (especially one you can boss around in the kitchen, like your husband. Kidding! Kind of…) You’ll also need:
- A big ol’ pan
- A hungry crowd
- About 30 minutes of uninterrupted kitchen time
Let’s do this thang!
Bacon & Avocado Breakfast Sandwiches (for a Crowd)
Makes 10 Sandwiches
1 lb of thick-cut bacon
10 English Muffins
5 tablespoons butter (~just over a half of a stick)
1 8oz package (~10 slices) of sliced chipotle gouda cheese (option to sub regular gouda or pepperjack)
2 large (or 3 small) avocados
Juice of one lime
Salt and pepper to taste
Preheat oven to 400 degrees F.
Line a baking sheet with aluminum foil. Lay out pieces of bacon. Bake in oven for 15-20 minutes or until crispy. Option to flip halfway through. Once done, remove from the oven and place bacon strips on a paper town lined plate. Set aside. Keep your oven on.
While your bacon cooks, mash your avocados in a medium-sized bowl and add lime juice, salt and pepper.
Re-line your baking sheet with new aluminum foil. Lay each English muffin half face-up. (You may need a second baking sheet.) Place a 1/2 tablespoon square of butter (sliced from a stick of butter) on each half. Bake in the oven for 5 minutes. After 5 minutes, place a slice of cheese on all of the bottom halves and return to the oven for another 3-5 minutes.
Meanwhile, heat a large, flat skillet over medium-low heat. Spray with nonstick spray. Crack 10 eggs. Cover. (If your egg sizzled when hitting the skillet, your pan is too hot). Cook for 5-8 minutes or until eggs develop a thin film over them; the second they do, remove from heat and uncover. Do NOT over-cook!
Now it’s time to construct your sandwiches. Start with your cheese-covered bottom halves; add 1 piece of bacon (broken in half) followed by one over-easy egg. Add a spoonful of smashed avocado on the top half of the English muffin and complete your sandwich. Press together to break all of that yolky goodness.
Option to individually wrap each sandwich in aluminum foil and take to-go.