Using a muffin pan, I put a slice of canadian bacon in each hole. We ate a few for breakfast, but I've read that these freeze well and would be perfect for weekday breakfasts so I made a whole batch.
Add an egg.
Top with cheese, salt, and pepper.
And bake for 15 minutes at 375.
While I waiting for these to cook I toasted the english muffins.
Once they were done, all I had to do was pop them out and place them on the english muffin.
Easy and delicious! My favorite!
Yummy! That looks SO good! Thanks for sharing!
ReplyDeleteI make these the hard way, and can only do one or two at a time. This way is way easier and you can make so many at once!!
ReplyDeleteso true. I Love this idea
DeleteIve been making these the hard way too! Why have I never thought of this! Thank you SO SO much for sharing!! :)
DeleteOh... I WILL be doing this! thanks for sharing!
ReplyDeleteGreat idea!! Thanks for sharing!
ReplyDeleteCool idea!!! These would perfect for my hubby to take to work!!
ReplyDeleteThanks for linking up to Show & Share!
I wonder if this would work with liquid egg whites?
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ReplyDeleteWhat a great idea! That just opened up a whole new world of breakfast snackery for me.
ReplyDeleteNice Move!
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ReplyDeletewithout the bacon, u would need to put a slice of bread in the stump of the muffin. then follow the rest. u couldput a little maple syrup and butter on the bread before u put it it, too. makes it sweet and delicious...
ReplyDeleteThis looks like a nonstick pan, so you might be able to just omit the ham/bacon. If not, a silicone muffin pan would probably do the trick to be able to pop them out easily once baked.
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ReplyDeleteThese look amazing, and very easy. I will definitely be cooking these for my large brood!
ReplyDeleteWhat are the reheat instructions after you freeze them?
ReplyDeleteI'd also be curious about reheating. Microwave = fast, but also could = soggy
ReplyDeleteAS I live alone, this is a tremendous help to me. Thanks for sharing.
ReplyDeletereheat tip please!!!
ReplyDeleteBig egg fans at my house - can see this shaving minutes off of each morning. If we're in a rush we just fall back on cereal, but I like the thought of having protein and an E-Muffin fresh from the toaster. Thanks!
ReplyDeleteDef. want to know about the reheating...and do you put pre-cooked bacon in there or is it raw?
ReplyDeleteI tried this once before and failed :( Eggs stuck to sides and I just made a mess. You inspire to re-attempt. Never thought about adding meat or cheese. Thanks for the suggestion.
ReplyDeleteI'm gonna try putting a little pancake mix in first and last and see how that works. This is a great idea.
ReplyDeleteIn regards to reheating, I found this advice posted on another site:
ReplyDeletePosted by rlcunnane (rlcunnane@yahoo.co) on Sat, Sep 29, 01 at 23:21
I have done this for years and the best way is to wrap them in paper towels and tape it shut ....then store in a gallon ziplock bag, reheat in the paper towel. It is not soggy at all.
Neal: thanks for the reheat instructions! I'll definitely be trying that tip!
ReplyDeleteFor this batch I used pre-cooked Canadian bacon, but if you were going to use raw I would suggest cooking it first in the muffin tins and then adding the eggs, etc.
I wrapped each sandwich in tin foil and then froze them in a gallon ziplock. When I microwaved them, I seperated the middle and microwaved it for 45 seconds before adding the english muffin for another 30 or so. It wasn't quite as good as when they were first made. I may also try freezing the english muffins and middles separately so the moisture from the egg doesn't make the bread soggy.
I have made simular muffins using cresants in bottom of muffin pan spayed with Pam. then added scrambled raw egg(and I've used egg beaters), cooked ham(diced) and cooked bacon(crumbled)and cooked scrambled sausage, shredded cheese and frozen hashbrowns. I've thought I would freeze leftovers for later use, but never had leftovers, LOL I used 1 or sometimes 2 meats at a time. Bacon is good alone or with either of the others. These are ALWAYS a hit......even for folks who don't "like" eggs I've added enough of the other filling with just enough egg to hold it together the egg taste isn't strong. But for those with egg allergies, this wouldn't work of course
ReplyDeleteHow long should you wait between taking them out of the oven and putting them in the freezer?
ReplyDeleteAlso, if you have the middles seperated, how long and at what power should they be microwaved for? I was thinking I would just toast a fresh english muffin while I reheated the middle to have the muffin warm, toasty and fresh.
Looking forward to trying this!
Wow,,,Soooooo very helpful!!! Thanks Sweetie... I'd have never thought of this on my own..
ReplyDeleteDuh~Dena here ;0)
My Son found your idea and emailed it, the blog url to me...We travel a lot, so if io had these made up ahead, they would be great for our teenage boys to warm again for themselves.. Especially with the reheat idea/share about the wrapping in the paper towels... Thanks and Hugsssss with Prayers included~~~Dena
How would you adjust this for a convection oven? 5 min at 300?
ReplyDeleteI made these this morning and it rocked everyone's world.
ReplyDeleteThis might be an obvious question, but what do you use to wrap these up for freezing? Foil? Tupperware container? Plastic wrap? I'm wary of freezer burn, etc.
ReplyDelete*sniff* it's so beautiful!
ReplyDeleteI made these last night (6 jumbo ones with 1-1/2 eggs each) and they turned out great. I had to cook for 17 minutes. I haven't tried freezing, as I'll just eat them all in 2-3 days ;P
ReplyDeleteThanks!
Looks yummy! Im interested to see if veggie sausage works the same maybe with a squirt of pam...
ReplyDeletehow do the eggs turn out after they're cooked? They look like over hard? Could you scramble them first?
ReplyDelete@Dan - I bet if you wrapped them in freezer paper you'd prevent freezer burn AND have something microwavable to reheat.
ReplyDeleteI think it's a good idea to freeze the muffins separately but I don't think you need to KEEP them separate. I'm going to try putting the middles and the muffins onto cookie sheets in the freezer. Once frozen, assemble the sandwiches, wrap and freeze. All ready to grab on a rushed morning! :-)
I think I'm going to try this without the cheese. Basically make the bacon and eggs portion, freeze those separately then when I want one, pop it in the microwave with a slice of cheese and toast my muffin. Voila. Just like the fast food place :)
ReplyDeletelove love love the plate (the recipe too...lol)
ReplyDeleteI love quick ideas like this--not only does it save me from making breakfasts before school, it also gives me an opportunity to use my cupcake pans more frequently!
ReplyDeleteTHANK YOU for sharing!!! :)
Hi. I visited your site for the first time and just been your fan. Keep posting as I’m gonna come to read it everyday ! Thanks.
ReplyDeletestop snoring
I made these last week on a whim. I used the Pillsbury Grands (flaky style) instead of English muffins. First of all, they were AWESOME. Since everything was already cooked, I actually just placed them in sandwich ziplock bags and placed them in the fridge. 30ish seconds in the microwave was enough to reheat them back up. You can also make it with ground sausage if you brown it most of the way first, then place in the bottom and add the eggs and cheese.
ReplyDeleteI made them with turkey bacon. First, fry bacon until crispy and then coarsely chop. Place bacon bits into the muffin cup and top with a scrambled egg, cheese and seasoning. I served them between a sliced bicuit.
ReplyDeleteDang, I almost bought English muffins today at the store. I DO have canned biscuits I can try to use on the bottom and top.
ReplyDeleteGREAT idea! You could also substitute bologna.
These are great for camping too, wrap egg mix in foil and heat on the fire, bread optional!
ReplyDeleteOne bad thing about these were, my eggs wasnt all the way done! Had to cook for another 10 mins!
ReplyDeleteI used spinach as my base. DELICIOUS!
ReplyDeleteI just made these with a few changes to meet my personal taste! They turned out pretty good! I used turkey bacon I cut 2 strips in half and then crossed them in the pan, poured the scrambled egg over them and then topped with cheese. Baked as directed. Worked well!
ReplyDeleteMade these this morning and will make them again for company this weekend! They're awesome and so easy!!!! I placed the bacon on top, because I didn't want it squished in the pan and put the cheese on the muffin. They came out easily and were great!
ReplyDeleteGreat recipe!! Saw this linked to on a facebook post from a friend and followed it. For a meatless option, I used fresh basil and tomatoes as the base. It turned out very fancy and looked like a faux-eggs benedict.
ReplyDeleteI use sausage patties, eggs and cheese in the bottom of jumbo muffin tins and top with a Grands Buttermilk biscuit. I bake them about 15 minutes or so at the temperature on the biscuit package (check to make sure the egg is cooked before removing). Everything bakes together for an east take and heat breakfast.
ReplyDelete