Wednesday, May 2, 2012

Eggs for breakfast sandwiches

Thank you Pinterest! (Click that link to follow my boards)

I saw this floating around on Pinterest awhile back and finally decided that I needed to make some eggs for quick and easy breakfast sandwiches.  I definitely need to eat breakfast in the mornings and I need something substantial.  I can't just have a yogurt or apple or something, I'd be hungry a half hour after eating it!

This is the perfect solution.  The eggs are ready to go each morning and I just need to grab an english muffin, a slice of cheese and I'm out the door.  I usually eat at work so I bring all of my supplies to work and am able to make a hearty, tasty breakfast at work!

As you can see, I put some spinach in a few of the egg wells. It was a little tricky getting the spinach to stay under the egg, so that it would cook IN the egg and not float to the top.  It took a little maneuvering with a fork but it all worked!

Spray your muffin pan with some non-stick cooking spray. Crack one egg into each well.  Sprinkle the eggs with a little salt & pepper or whatever seasonings that you'd like.  Bake in the oven at 350 for about 15 minutes.  You could cook them for a bit less if you wanted a runny yolk.  However, I wanted to be sure that the eggs were fully cooked.

Store your cooked eggs in a tupperware container in the refrigerator for about a week.  Use your judgement though.  If they look/smell bad, I wouldn't eat them. I made a dozen of these, so that lasted my Husband and I only 6 days, which was perfect for our work week.

92 comments:

Nicole, RD said...

Adore this idea! I saw it on Pinterest, too. Now that I know it works...and works well, I'm definitely making these for next week's breakfasts!

Melissa said...

Great idea! Can't wait to try it!

Lauren said...

That is so stinkin' smart!

AstroGirl said...

Great idea! ... I wonder how they'd be if you cut up some partially cooked bacon ( the 15 min would surely finish the bacon off. If not then just fully cooked) or some cheese. Maybe even scramble the eggs .... oooh the possibilities are endless

Lacey said...

I am curious if you used anything to keep them from sticking?

Audrie said...

I'm actually trying this out right now for morning breakfast. Although I used only egg white mixed with spinach and cilantro. Can't wait to try them.

Anonymous said...

The yolk is "boom" ?

Anonymous said...

Great idea. I have a blind mom and we can make these in advance for her. She can use a toaster and microwave so this would be easy. Do you spray the pan first? Have you or any one tried with scrambled eggs ( I don't like the looks of yoke). I want to get started ASAP so if anyone can answer quickly I'd appreciate it : )

Lola said...

I think this would be great for diabetics also. Seems like I'm forever trying to find something for my morning meal.

LISARSD39 said...

Reall a good idea! En eggmcmuffin @ mcdonalds is $ 4 thats crazy i love.them but 4 bucks a day for breakfast is way to much $$

Kriskoeh said...

Just put the spinach in the cup first...then break the egg on top of it, problem solved. Just did it and had no issues with the spinach floating to the top and didn't have to use a fork.

Amy said...

Hi Everyone,

Yes, I did spray my muffin pan. I edited the recipe above to include that.

I think you could definitely try this with scrambled eggs as well. If you do try it, let me know how it goes!

Anonymous said...

Trying this for breakfast now! Can't wait to try them...I put the spinach on the bottom before I cracked the egg and it didn't slip out.

Anonymous said...

Love this idea. Going to make some this evening for my husband so he can have some for this coming week. Will pickup Whole Grain muffins, and some little breakfast sliced ham medallions for a variation. $20 saved just on the Egg and muffin for week.

Anonymous said...

I used Egg Beaters Egg Whites (low calorie/low fat option). One 16oz carton fills 10 out of 12 muffin cups. I baked for about 12min at 350 and they turned out awesome!

Anonymous said...

I am just wondering how long you cook the toasted english muffin with cheese, and the refrigerated cooked egg in the microwave? I realize all microwaves are different, but I just wanted a ball-park idea.
Thanks!

Anonymous said...

I would recommend toasting the english muffin, and microwaving the egg with the cheese on top - then jus t slide the egg on the muffin and you're set! Will likely only need 30-45 seconds in microwave.

Yesenia said...

Are there any suggestions on cookin pans that will match the size of the english muffin?

Anonymous said...

One more question before I try it. Some people call cup cake pans muffin pans. My question is are we talking muffin pans with the big cups or cupcake pans with the smaller not extra small cups. I just want to get the size right. I'm thinking size wise it as was stated, but just checking. Thank you so much for the great idea!!

Anonymous said...

I bet the larger muffin pans would work good to have these on English muffins.. Would be good with about anything added to them..

Anonymous said...

I need to do this kind of thing my husband is diabetic and he never eats a good breakfast. I am not a morning person at all, so "do aheads are awesome. But I have a question. Has anyone every frozen them?
I have another recipe from Pintrest, breakfast buritos, and those are meant to be frozen. anyone??
thanks

Tina B said...

The spinach sticks right to the cooking spray... No floating!? Also yes broke up bacon and added to the top !

Amy said...

I'm actually baking these right now :)
I scramble mine, add cheese, sausage, tomatoes...the list is endless. I even added cream cheese to one tonight...hoping it's as good as I think it will be.

My kids love picking out what is in their "egg muffin" and my hubby loves making egg sandwiches.
Just thought I'd share :)

Anonymous said...

I make ahead and freeze my breakfast sadwiches all the time freeze them in sandwich bags. I use english muffins, biscuits (the frozen ones you bake just bake them first) I even use small pancakes with maple flavoring to make my own McGriddles! I use ham,bacon and sausage patties. I also make a big batch os sausage gravy and freeze in little bowls then I can have biscuits and gravy!

TiffTee said...

Scrambled does work!! I added diced green pepper, onions, bacon bits, and shredded cheese (some of which settled to the bottom.) Just don't fill the cups too full if you want it for a sandwich. You can also eat them alone. I froze some of them as well and popped them into the microwave for 30-45 seconds.

karebear said...

Can you omit the egg yolk to make it more healthy?

Roy Price said...

Two ingredients! That's two less than four ingredients, and still a great dish. I've been eating silverbeet eggs for 56 years that I know about, and probably longer, and they hit the spot with me every time

Anonymous said...

I replaced spinach with some tiny broccoli pieces and scrambled each egg a bit first the pored it over the broccoli them after they were cooked I sprinkled some cheddar cheese on top while still hot. They turned out great except mine were taller like muffins so I ate them plain not on bread. I may only use half and egg per well for flatter ones.

Katie said...

This is such a great idea!

Anonymous said...

Just tried this, but I used scrambled eggs. I put spinach on the bottom and the scrambled egg on top....also had some left over sweet potato pops from dinner and thought what the heck lets try these too and I smushed some on the bottom of the pan and put the scrambled eggs on top. they turned out great....even loved the ones with sweet potato. Only thing I need to do diferent next time is use alittle more spray...they stuck just a little. Will definately do this again...Thanks!

beonin said...

I've done this with scrambled eggs. You can add whatever strikes your fancy to the reservoir (cooked sausage, beans, salsa, onions, spinach, cheese, etc). It's like a little omelet for your morning toast. Very tasty!

Sean Perry said...

We just pop an egg, some seasoning like tarragon, and a splash of water into a larger ramekin. Swirl it with a fork, toss on a light cover (you want air to escape) and then microwave it for a little over a minute. Add it to a freshly toasted bread item and off you go. We can easily cook 4 at once in our microwave, it just takes a little longer when we cook more than one.

We have been doing this ever since I realized that is how the eggs are made at Noah's Bagels.

I mentioned this since the baked egg recipe still needs to be nuked it does not seem any more efficient to me.

Anonymous said...

They are also good if you put cream cheese on the english muffin.

Anonymous said...

I used a muffin top and they came out the perfect size

Melissa Roberson said...

Very cool will have to try it out.

Melissa Roberson said...

I shared you post on my page https://www.facebook.com/MyBBChallenge

Green Gal said...

I cannot wait to try this! And I love the additional suggestions in the comments. Mmm and now I won't have to stress about making eggs from scratch every morning before class. Thanks!

Anonymous said...

just wondering why so many people are asking if she sprayed the pan.....have you read what she wrote JEEZ....

Michelle said...

Egg yolk are super healthy for you, don't be afraid of healthy fats...our brains need them. Not to mention all the vitamins and minerals. The white of the egg is void of nutrients, the yolk is where all the good stuff is found.

Here is a link so you can see what you are missing if you don't eat the yolks... or see what you are getting if you are eating them:
http://www.cholesterol-and-health.com/Egg_Yolk.html

Anonymous said...

You can freeze these in bisquits or english muffins for the week as well, if you are worred about just having them in the fridge. Pop them in the microwave to heat and you're good. Wrap and place in freezer bag.

Alauretano said...

How'd that work?? I'm interested in trying egg white!! Maybe add some cooked quinoa!

Ninette said...

if you guys plan on making these and microwaving, you MUST pop the egg yolk. I didn't, microwaved it, and it EXPLODED in my face. My lip has been burnt for the past 5 days and counting!

Cobihus said...

Plan on trying to cook in the white ceramic ramikens instead, should be closer to the size of the english muffin.

Kate said...

Love your spin on breakfast sandwiches! I just wrote a post on my blog about healthy and simple breakfast sandwiches and featured your make ahead eggs for breakfast sandwiches!
http://kateneschke.com/breakfast-sandwich/

Anonymous said...

I started doing this last winter - it made work day breakfast super easy! I toasted my English muffin at home, then re-heated it along with a slice of cheese and an egg in the microwave for about35-40 seconds.

Leanna W said...

My fiance works nights and today happens to be a night off. While he's been sleeping, I made this so that he'd have something different & complete to wake up to. A test run for the nights he works, perhaps.

They smell AMAZING in the oven, but when the 15 minutes was up, they definitely did not look as perfect as the pictures. They do still look delicious.

Anonymous said...

OMG, I tried these tonight. They came out great, i had to try right away. Love, love, love them. Breakfast will be complete now. The egg has been missing.
Thank you so much for sharing on Pinterest. 8Midorc58

Michelle said...

I just did this, and it worked beautifully. Thanks!

Michelle said...

I just did this, and it worked beautifully. This simplifies breakfast sandwiches for the next week. Thanks!

Lori said...

This is fabulous! Thank you!!! I've reposted and linked your blog :D

Love and blessings,
Lori

Anonymous said...

I just put two batches in the oven and I am excited to see how the turn out. These are mainly for my children before school, as they walk out the door. Since they (5) are all so picky, I got creative. I did sausage with yolk and sausage with scrambled. Bacon with yolk and bacon with scrambled. Pretty basic there. Then I did corned beef hash with onions and green pepper and yolk. Then, shredded chicken with broccoli. There are so many ways to make these it's endless! Thanks for posting!
Rachel

AlisonArtisan said...

These turned out great and WAY better than another recipe I tried. The others had additional ingredients and puffed up huge and then completely collapsed and had air holes in the bottom. Plus it was suggested to put them in backing cups which was a big mistake since they ended up sticking like mad! Your recipe was perfect. I scrambled them individually, added red bell pepper, green onion tops, and cheese and/or mild Italian sausage with s&p. I baked them for about 20 min to be sure the yoke was totally cooked. They came out clean. The egg texture was great. Thanks for the recipe. I'm so glad I kept looking.

Megan Joy said...

I tried this out too! It turned out pretty well! I wrote a blog ost about it :)

http://meganjoy.ca/?p=1401

Judith Thomas said...

I tried it last night and it turned out great. I reposted it on my blog with a link to yours. Thank you!

Christine Hawkins said...

Made these with a twist tonight for a quick breakfast for the kiddos in the morning. I added cooked ground turkey sausage and a little bit of cheddar cheese on the top before I cooked them. I had my daughter try one and she loved them! Thanks for the idea!

Chris

Anonymous said...

I have done this with egg beaters and used diced ham cheese and a small amount of frozen potatoes ..it like a mini egg bake ... I also line the muffins tins with the foil cupcake liners ... Works great

Anonymous said...

I have made the sausage (meat) casserole in muffin tins then freeze individually and it is great to have on hand for quick breakfast on the run.

I can't wait to try this.

Anonymous said...

Bet you this would work well in a Muffin Top Pan. The eggs would fit better on the english muffin

Katherine Tildes said...

Trying this with spinach on bottom, scrambled egg, then bacon and cheese on top :) Add to gluten-free bread or eat alone. yum. thanks!

Anonymous said...

Anyone have suggestions besides English Muffins? I am allergic to the corn meal on the bottom. Looking for healthy alternative vs. flour tortilla-type thing.

Anonymous said...

someone asked about bacon. my stepmom cooks a whole package of bacon at once then drains it and layers it between sheets of wax paper in tupperware to freeze it. she is able to just grab what she needs and it's ready to go.
(for the record, I tried once but didn't have enough left to freeze after my family and I got into it!)

Rebecca McNay said...

I made these today using the muffin top pans
because they are the right size for English muffin or a 3 inch biscuit cutter. And I put it on my double fiber bread with my bacon and freeze it. They are perfect for on the go.
Thanks for sharing your idea Amy I love it.

Tori said...

What a great idea. Have done these numerous times and they're so easy, healthy and most importantly, yummy!

Carol G. said...

What a great idea !!! I am going to do this ! Thanks!

annabanana210 said...

Just finished eating one, such a novel idea!I put some bacon in the bottom of my well and scrambled the egg a little bit. I toasted a whole wheat english muffin and put a slice of Havarti on it as well! Thanks for the idea. I think I will do it for my coworkers. So many options!

Maria Florek said...

This turned out fantastic! My children and I thank you!

Anonymous said...

I made these on Christmas morning. Used a muffin/cupcake pan. Sprayed non-stick spray (Pam) into the wells. I placed pre-cooked turkey sausage crumbles (Jimmy Deans) on the bottom. In the first batch, I used whole eggs--not scrambled. Sprinkled a little salt & pepper on top of eggs. Baking at 350, as instructed, I started to check for doneness at 13 minutes and ended up baking for 15 minutes for hard yokes. The second batch contained Egg Beaters with the turkey sausage crumbles on the bottom. These cooked for 13 minutes. With the use of a fork, both batches came out without sticking to the pans. These treats were enjoyed by all. While I kept these fairly simple, you can add just about any spice/meat/veggie to these. Thank you for the recipe and instructions.

Sunfyre said...

Going to try this with my square cupcake pan!

Anonymous said...

Have YOU seen what she wrote? The recipie didn't include the spray at first. After she got all of the comments about it, she went back and revised it.

Anonymous said...

This is a great idea! I'm making them to take on hockey road trips, frying up some turkey sausage for extra protein and good to go.

Amanda Richardson said...

Saw these on Pinterest and made them last night. I scrambled the eggs first then cooked them in the oven. I love them! They turned out great and they're so easy to grab and go in the morning. A wonderful recipe - thanks for sharing :)

Anonymous said...

For the people who froze them: do you freeze the sandwich all put together? And how long will it last?

Anonymous said...

Just made these. I cooked mushrooms and spinach first. Lined the pan with pam and sliced honey ham. Mixed my yolks a bit so it evenly distributed in the well. Also had to increase baking time to 20 minutes as the whites were still runny. Very good though! Got the link from Pinterest :)

Anonymous said...

These are awesome!!! Great idea.

Anonymous said...

Made these the other day! Hubby loved them, taking some to work today! Thanks for this recipe!

Anonymous said...

I make breakfast sandwhiches like this all the time. IF you broil your english muffins first then they are toasted lay egg, cheese and meat down and freeze for a half hour on cookie sheet. Take out of freezer then wrap in paper towl and put in ziplock bag in the freezer. When you want one in the morning take it out and place the egg sandwich wrapped in the paper towel directly in the microwave and heat for 1 min and 30 seconds and you are good to go and with them being in the freezer you don't have to worry about them going bad. Enjoy!!

Anonymous said...

I just made these with some cooked sausage s&p, but my eggs puffed up. Any tips on how to make sure this doesnt happen the next time I make them?

amanda said...

i was hoping someone would mention that. these low fat/cholesterol diets are so unhealthy! so many people have been mislead.
its pretty sad.

Skylor @sproutlifestyle said...

These are so incredibly cute. A really thing to make for a brunch potluck!

dk012377 said...

I love this idea, but I don't like that the eggs are so much smaller than the muffin. fortunately I found a "mini pie pan" that is like a muffin pan that the wells are shallower and larger than a typical muffin. So the pan makes 6 at a time rather than 12. But the size is a perfect fit to the muffin! since the eggs are larger and thinner it takes less time to bake, approx 11 minutes. Love your idea of adding the spinach!

Anonymous said...

I've made these a few times now and love them. So easy for a quick breakfast. But even spraying my non stick pan doesn't help with cleanup. Eggs come out fine but there is a film behind. I have to scrape it off out of each one. I've started lining the pans with tin foil but that is time consuming too. Any one else having this problem or a suggestion? Thanks.

Anonymous said...

this caught my eye because I LOVE baked eggs! I less healthy method my Mom uses is to put a pat of butter at the bottom and top the egg with some half & half...

Rssmith said...

I'm sure this would also work if making eggs Benedict.

Anonymous said...

I've had this recipe for about 30 years and it's great especially when having guests for brunch or breakfast.

Nittoai said...

I just made these and they came out perfectly. I'll definitely be making this one again! Thanks for posting!

Anonymous said...

It says that she used cooking spray. :)

Sam said...

I made a Mediterranean version with roasted red peppers, kalamata olives and feta cheese! Yum!

Julie @ This Gal Cooks said...

Hi Amy! This is such a fantastic idea! I found your post on Pinterest but it was actually via a post that someone swiped from you. Im not sure if you are aware of this or not but here is the link to the post that was swiped from you without any link back to your page. If you look at the comments, the person even copied and pasted text from your post. Just thought I would let you know. :)

Have a fabulous evening. And I'm going to pin this directly from your post!

Julie @ This Gal Cooks

PS, here is the link to the swiped post
http://www.daydreamkitchen.com/2012/07/eggs-for-breakfast-sandwiches/

primandpine said...

tried these tonight! So easy! Thanks for posting :)

JLNeemow said...

I don't get the "more healthy options" you speak of! I coat the pan with bacon grease and cook my egg yolks up with some heavy cream, scrambled, with some bacon bits and grated cheddar... to die for and two of those get me through to 2p with no need to eat! Since I started having breakfast this way and cutting down the sugars, I've dropped 40 points on cholesterol, dropped 25 lbs and feel better than I ever have. Tests don't lie people! Fat doesn't make you fat, it gives you energy!! Awesome recipe, kids LOVE IT!

Diedra said...

brilliant! and a money saver too.

Anonymous said...

Just made them.....great idea I need a bigger muffin pan.