Wednesday, August 17, 2011

Egg & Cheese Muffin and an easy idea for back to school breakfast

I love making egg, chesse, and sausage muffins for breakfast, but I rarely do just because it's time consuming. I'm going to share with you an easy way of doing it, plus a way to make breakfast quick and easy during the school year! Yay!

Okay, first... the secret to a perfectly round egg that sits on your English Muffin just right is to bake them in a cupcake tin. So easy! Don't forget to rub a little bit of butter in the muffin tins or spray with cooking spray. It only takes about 10 -15 minutes to bake. I like to cook the yolk hard when I make them for freezing and a little softer if we are eating them right away.
While your eggs are cooking, cook up some sausage or bacon and slice or shred some cheese. You can toast your English Muffins on a cookie sheet while the eggs are cooking. Two birds with one stone... Nice!
Okay, now you have all your yummies, so it's time to assemble. It's pretty simple. Just stick your egg on the bottam half of your muffin and stack on whatever else you want. I always do a few of just egg and cheese because one of my daughters doesn't like sausage. Also, try and use a multi grain English Muffin. In a sandwhich like this, you can't taste any difference and it's a bit healthier. If you want to eat them after assembling, pop them back in the oven for a few minutes to melt the cheese.
To freeze to use for an easy, quick breakfast later, stick the muffins on a baking sheet and put them in the freezer, uncovered and unwrapped. Leave them in there for about an hour. This gives them a chance to give off some moisture and freeze a bit. If you were to wrap them up right away then there would be some liquid that would condense. Not good.

But don’t forget about them or they’ll get freezer burned. Pull them out after an hour or so and wrap them individually in plastic wrap or foil and then store them in a freezer safe plastic bag. They will keep for a few weeks without a problem. I've kept them up to a month and they have still tasted great.
Simple, Easy, tasty, and you'll love yourself later when you can pull them out for an easy breakfast.

1 comment:

Cooking Creation said...

Great idea about baking the eggs in muffin pans and love the freezing tips! :)