Egg Muffin in Muffin Pan
Make a big batch and freeze for easy breakfasts.
20 - 25 min
12 sandwiches
270 calories
Ingredients
oil, for greasing
12 large eggs
12 English muffins
3 cups grated cheese, your choice
Better Than Bacon Topper, optional
Instructions
Preheat oven to 400° F (200° C) and lightly brush a Muffin Maker with oil.
Crack an egg in each mold and top with Better Than Bacon Toppe, if desired. Bake for 10–15 minutes to desired doneness.
Meanwhile, slice the English muffins in half and toast in the oven for 10 minutes.
Place an egg and grated cheese on one muffin half and top with other half.
If eating right away, melt the cheese by heating prepared sandwiches in the oven for another 5 minutes. Serve.
Nutritional Information
Per serving: Calories 270, Fat 9 g (Saturated 3 g, Trans 0 g), Cholesterol 250 mg, Sodium 460 mg, Carbohydrate 27 g (Fiber 0 g, Sugars 1 g), Protein 19 g.
Tips
Egg and cheese is the classic formula, but you can also add a protein of your choice, your favourite veggies, and aioli.
To portion and freeze, place all sandwiches on a Sheet Pan and put in the freezer until they are frozen, about an hour. Then, wrap sandwiches individually in plastic or foil and store in a freezer-safe bag in the freezer.
Perfectly Balance Your Plate
Serve with 2 cups veggies.