Cereal has always been one of my fundamental food groups: Cheerios, Life, Grape Nuts Flakes, Honey Bunches of Oats...the occasional Reese's Puffs. So, when I found out my son (whose only food group at the time was me) had issues with milk I just about cried. What was I going to eat?! Soy milk is brownish and seems closer to alien cocktail than milk in my opinion (unless it's the chocolate kind, then I must admit it is divine) and I can only take so much pb and j.
After munching through a number of unhealthy options I decided I'd try to recreate the Egg McMuffin. I've always loved those things. At first I fried an egg every morning, but there usually wasn't enough time for that. Then I saw a great idea HERE about using a muffin tin to bake the eggs and freeze the put together McMuffin. Genius! But my vision was a little different so after some trial and error, this is what I've come up with:
Easy, Quick, Warm Morning Goodness!
Prep Time: 15 min.
Cook Time: 15-20 min.
Yield: 12 muffins
olive oil or spray
12 large eggs
salt and pepper
12 English muffins
sliced (or shredded) cheddar cheese
3 gallon sized freezer bags
1. Set oven to 350 degrees and spray or brush muffin tin with oil. Be sure to get the sides of each cup well or the eggs stick very stubbornly.
2. Crack one egg in each cup. Sprinkle salt and pepper on all of them.
3. Place in oven and cook for 15-20 min. or until yolk is fully cooked.
4. While the eggs are cooking set up your muffin making area.
Get out your English muffins, ham, cheese, two of the freezer bags, and twelve 7 by 9 inch sheets of plastic wrap.
5. Open up 6 of the English muffins and lay them out. Put one slice of ham and however much cheese you want on the bottom half of each muffin.
6. Put the top on all the muffins and wrap each in a sheet of plastic wrap.
7. Mark the date on one of the freezer bags with a Sharpie (it's always good to know with things in the freezer) and place all six in the one bag.
Repeat with the other six muffins and put both bags in the freezer.
8. Pull your eggs out of the oven and let them cool (so that there is less condensation when put in the fridge).
Place eggs in the last freezer bag and place in the fridge. I tried making up the complete muffin and freezing them but the egg came out rubbery so I've found the fridge to be a much tastier option. If you won't be using the muffins regularly then I would only do a few eggs at a time so that they don't go bad.
1. Take out one of the ham and egg muffins. Unwrap, fold up a paper towel and place underneath the muffin. Place muffin and paper towel on a plate.
2. Heat for 30 sec. in microwave, open sandwich and place one egg inside. Heat for another minute or so open faced, close up sandwich, and eat!
Not only do I love these things but my husband does too! That is my main success rate-o-meter. Switching up my food groups so I don't starve? Oh, I got this!