Tuesday, October 27, 2009

Good Morning Sunshine!

After I get ready in the mornings, Colin and I enjoy a little time together over breakfast. When we come downstairs I put him in his Spiderman chair and turn on the Disney channel. Somewhere along the way he has started bossing me around and says, "I want some nanas and blueberries while I wait." Geesh kiddo, this isn't a diner, you don't get to order an appetizer while you wait for the main course! But who could deny such a cute little boy from such a healthy treat? Not this momma. It buys me a few minutes to cook the oatmeal, so I'm really not complaining.

Wes, on the other, hand does not have the luxury of eating breakfast before he goes to work. Oh sure, he could get up 20 minutes earlier but silly, why would he want to do something crazy like that? I try to keep the freezer stocked with healthy muffins I've baked but I know he really prefers a heartier "meat and potatoes" kind of meal. I've also made big batches of breakfast burritos but there's some time involved in that and that's a lot of food. So when I came across this brilliant idea for make ahead breakfast sandwiches, I couldn't wait to surprise him with them. Cooking the eggs in a muffin tin = genius and oh so easy! I just fried some bacon while the eggs were cooking, added some cheese to the eggs in the oven, and then assembled the components on the English muffins. I wrapped them each individually and left a few in the fridge and froze the rest. I snuck and ate one myself to try and it really is quite tasty. He really likes them as well - score! Move over Egg McMuffin, here's something healthier!

Breakfast Sandwiches
scaled down from Chaos in the Kitchen

5 eggs
6 slices of bacon
1/2 cup shredded cheese (any variety will work)
6 English muffins (search for ones with no high-fructose corn syrup)

Preheat oven to 400.
1.) Beat eggs together, add about 2T. water, and salt and pepper to taste.
2.) Lightly grease 6 cups in a 12-cup muffin tin with olive oil.
3.) Divide egg mixture evenly in oiled cups. Fill remaining 6 cups with a little water to avoid scorching.
4.) Bake for 10 minutes.
5.) Cook bacon and let it cool while eggs cook.
6.) Remove eggs and top each with shredded cheese. Return to oven and bake another 5 minutes, or until cheese has melted and eggs have puffed up some.
7.) Remove from oven and let cool.
8.) Assemble sandwiches with 1 piece of bacon (halved) and one egg cup.
9.) Wrap each sandwich in wax paper and either freeze or refrigerate. You can refrigerate for a couple days or freeze for up to a month.
10.) To reheat, cook frozen sandwiches in microwave for 1 minute to 1 1/2 minutes. For refrigerated ones, heat for 30 seconds.


  1. i've made these before and I used only egg whites and turkey bacon instead.

    Did I tell you Ella is having her picture made by Denisha this weekend? Is she one of your friends? I'm hoping the weather cooperates

  2. Looks SUPER yummy! How are the fridge / frozen ones later on?

  3. They are just as good reheated. Actually I didn't have one hot out of the oven so I can't really compare it. They taste totally fresh reheated.

  4. These look really healthy and yummy! Thanks for sharing! I am going to make some this weekend for next week!

  5. This is a great idea and I can't wait to make a batch! I need to check the english muffins I buy currently to check for HFCS ... never thought they'd be in english muffins! Thanks for the tip about the water in the muffin pan, I always worry about that and never thought to apply such a simple solultion.