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On-The-Go Veggie McMuffin

Posted Mar 19 2013 11:41am

There is nothing about cooking that I love more than being able to make a really good recipe, freeze it and then just pull it out when we are ready to eat it.   If I could do that with all food I would.  I especially love doing it with breakfast food though, because it seems like there is always a rush in the morning.  Someone is having to get somewhere at a certain time and breakfast always feel rushed.  There are definitely some mornings when I am really on top of things and am up and ready and have time to make a breakfast.  But a lot of mornings it feels like I am whipping something together quick so everyone can eat before we are out the door.  

This recipe is great because you can freeze the entire thing and then it really is just heat and go, or you can freeze part of it and then assemble it in more of a fresh style.

 

First thing is the eggs.  I whisked mine all together in a bowl.  It comes out to about 1 egg per muffin tin.  If you wanted to do more egg whites vs. whole eggs you could certainly do that. 

SPRAY your in with cooking spray.  This step is important so they don't stick! Then I chopped my veggies (I used spinach in these, but think other veggies like mushrooms, or bell peppers, and onions would be delicious).  I put them in the bottom of the muffin tin. 

   

Pour your eggs into each tin.  I only made six because that is all the English muffins I had.  Pop them in the oven at 350 degrees F for about 20 minutes - or until the egg is cooked through. 

Meanwhile, if you are going to assemble and freeze the entire sandwich, cut your muffins in half, slice your cheese, and then wait while your eggs are a bakin'.   

If you want, you can just freeze the egg.  Once it is baked, let them cool and then wrap in saran wrap or foil and place in the freezer.  Then when you are ready to assemble your breakfast sandwich, you just put one on the microwave for about 1 1/2 minutes, until hot throughout and put it on a freshly toasted muffin with a little cheese.  

If you are wanting to freeze the entire sandwich, assemble with the egg, cheese and muffin.  Squish it down so the egg spreads over most of the sandwich.  Mine doesn't look that squished because I think I over-baked the egg just a bit.  (I forgot to set a timer on this batch and so I guesstimated) You could also add a piece of Canadian bacon to top it all off.    

Then wrap in foil and place in your freezer.  When you are ready to eat, bake at 350 degrees for about 30 minutes.  Now this sounds like a long time in the morning, but if all you have to do is turn your oven on and and toss this in?  Boom, breakfast is ready while you are getting ready!  It is just a matter of remembering..........which can prove tricky in my case.  

And there you have it.  A freezable, breakfast sandwich complete with veggies.  What more can you ask for?  

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