Thursday, January 29, 2015

Make Ahead Breakfast Sandwiches

Since our October Unprocessed experiment, we haven't been eating as much cereal. Actually, we eat very little cereal now, if any. I've settled into a nice pattern of making breakfasts for us on Sunday evenings that we will have for the following week, and it's working out very well for us. This week, I made breakfasts sandwiches and they were a big hit all around!


8 eggs
1/2 c spinach, roughly chopped (I probably used closer to a cup, but we are big fans of spinach around here)
1 bell pepper, diced
cheddar cheese
salt and pepper

Mix all of the ingredients together (except cheese) and pour into a greased muffin tin. Sprinkle about a tablespoon of cheese on top of each egg cup. (The above ingredients made 6 using the jumbo muffin pan.) Bake at 350 for 20 minutes. Egg should be set, but be careful not to overbake. Nobody likes rubbery eggs.

Immediately remove from muffin tin and let cool for a few minutes then place each baked egg on an english muffin. Wrap individually in saran wrap and refrigerate. To reheat in the morning, wrap one "mcmuffin" in a paper towel and microwave for 45 seconds on medium-high power. I was a little worried the eggs would turn rubbery after microwaving them, but they didn't. I think reheating on medium or medium high really helps.

Since I'm feeding a teenage boy and my husband, I bulked these up a bit and baked everything in a jumbo muffin pan, but they could easily be made in a regular muffin pan for average appetites.

I imagine these would freeze well too, but they didn't last long enough for me to find out. I can't wait for this spring and we have fresh asparagus in the garden. That would be a great addition to these.