Make-Ahead Freezer Egg McMuffins

I'm always looking for things that save me time, keep me from having to cook all the time AND are healthy. This recipe is awesome! I make up 12 sausage, egg and cheese sandwiches at a time. Then wrap them, put them into a ziploc bag and place them into the freezer. Then we warm them up for breakfast when we need something quick.

Make-Ahead Freezer Egg McMuffins
Makes 12

2 Packages English Muffins (I use Sour Dough)
1 Dozen Eggs
12 Slices of Cheese (I use Cheddar)
12 Organic Sausage Patties (You can use bacon, Canadian bacon, or no meat)

Spray your pan of choice with olive oil. I use a muffin top/whoopie pan because the eggs come out almost the same size of the English muffins and they are the perfect thickness. Add your 12 eggs to the 12 slots in the pan you are using. Add black pepper and sea salt to your liking.

Bake eggs at 350 degrees for 10-15 minutes (in a whoopie pan - if you are using a muffin pan I would cook them for 25-30 as they will be much thicker), until set. Although we normally like our egg yolks a little runny, I cooked these completely since I'd be freezing them. That's the way McDonald's makes them, too.

The baked eggs are easy to lift out with a small spatula. I just use my fingers since the whoopie pan is so easy to get them out and isn't a deep pan.

While the eggs bake, prepare the muffins by splitting them open and adding cheese slices (I folded in the corners of my cheese slices).

Add the baked eggs when they're ready and add the sausage patties to the top of the egg (or whatever meat you are using). Put the top of the muffin on and the sandwich is complete.

 

Wrap each individual sandwich.

Here are the instructions for wrapping them:


Wrap for microwave reheating. Wrap individual McMuffins in dry wax paper deli sheets. That way, you can put the wrapped sandwiches directly in the microwave for reheating. (You can also use pieces of wax or parchment paper.) After they're all wrapped, put them in freezer ziploc bags and freeze them. It takes under a minute to reheat a thawed McMuffin at full power in the microwave. A frozen one takes about 2-3 minutes at half power (turn it over after each minute).

Wrap for oven reheating. Wrap them in aluminum foil if you prefer to reheat them in the oven. This is a good option if you want to reheat several at one time. It takes approx. 30-40 minutes to reheat frozen McMuffins in a 350 degree oven. If they're thawed, it only takes about 15-20 minutes. The outside of the muffin gets crispy when these are warmed in the oven.

Feeding a crowd? Make up a bunch of these in advance, wrap them individually in foil, and reheat them all at once in the oven. They're easier to manage if you arrange them on large baking sheets for putting in and out of the oven. You'll need to increase the baking time a bit if you're reheating larger quantities.

Mini Maple Chocolate Chip Pancake Muffins

I made these for one of our camping trips because I wanted to pre-make as much food as I could to make meals quicker and less mess. They were so good and simple. We just warmed them up and dipped them in maple syrup or just ate them plain.

Mini Maple Chocolate Chip Pancake Muffins
Makes 24 mini pancake muffins

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips

Preheat oven to 350 degrees. Generously grease a 24 cup mini muffin pan with non-stick spray.

Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.

In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.

Add wet ingredients to dry ingredients and stir with a spoon until combined.

Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.

Bake for 8-9 minutes.

Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.

Avocado Baked Eggs

Here's a new spin on breakfast. Something healthy and quick to make.

Avocado Baked Eggs
Serves: 2        Total Time: 30 Minutes

1 Medium or Large Avocado
2 Small Eggs
2 Slices of Bacon, Cooked and Crumbled
2 Slices of Toast
Sea Salt, to taste
Black Pepper, to taste
Hot Sauce, optional
Fresh Chopped Tomatoes, optional


Preheat oven to 425*

Cut avocado in half and carefully remove the seed. Depending on how big the seed is, the hole in the avocado should be big enough for one small egg. But if the hole looks too small, scoop out a little at a time till it matches the amount of egg.

In a medium baking dish, try to rest the avocado half inside the edge of the dish so that the avocado doesn't tilt over. You need to keep the avocado from tilting so that the raw egg does not spill out.

Crack the egg directly in the avocado. Add salt and fresh cracked black pepper on top of the eggs, to taste.

Gently place the baking dish in oven and bake for about 15 minutes. Baking time will vary depending on how much egg you have and how big your avocado is. So keep checking the egg to see if it's cooked to your desired consistency.

Sprinkle crumbled bacon on top. Spread the avocado/egg onto toast. Add addition salt and pepper to taste, chopped tomatoes, hot sauce, if needed. Enjoy!

Breakfast Casserole

I'm all about making things that save me time. This casserole is GREAT! I cook it up the night before and then we can reheat it for breakfast for the next couple of days. I'm not a morning person and don't enjoy getting up and making a big breakfast.

This recipe can also be made the night before and put into the fridge and cooked in the morning instead of the night before. I have done that before too.

It's a very versatile recipe that you can make your own. Usually I just use what I have on hand as far as meat and veggies. You can make this your own very easily.

The original recipe (which I can't find now) was for a smaller batch then I make but I like it to feed both of us for more than two days. Since I no longer have the recipe this has become my own recipe that I've had to wing haha!

Breakfast Casserole

2 Dozen Eggs (24 Eggs)
2 Bags Frozen Hashbrowns
Cubed Ham, Diced Turkey Sausage, or Bacon (Or all 3)
2 Handfuls of Chopped Fresh Spinach
Shredded Cheddar Cheese
Minced Garlic
Sea Salt
Chili Powder
Garlic Salt
Pepper
Milk

Directions:
1. Spray your 9x13 pan with Pam Olive Oil Spray (or whatever spray you use). Spread the hashbrowns in the bottom of the pan and sprinkle with your desired spices. Spread a little cheese over the hashbrowns.

2. Dice up your chosen meat (I used ham and turkey sausage) and layer that on top of the hashbrowns.

3. Chop up your fresh spinach and layer that on top of the meat. I sprinkled a little sea salt on top of the spinach layer. **Here is where you'd add any other veggies that you want such as onions, peppers, zucchini, etc.**

4. Beat your eggs in a mixing bowl along with your seasonings and a little milk (roughly a 1/4 of a cup). Pour the eggs mixture over top of the layers you've just made in your pan. Make sure to pour it evenly over everything. Once that is done before you pop it in the oven sprinkle cheese on top and cover with foil.

5. Bake in the oven at 350*F for approx an hour. It takes awhile for the middle to cook. I checked it after 35 minutes and then every 15 minutes after that to make sure it was done. I took the foil off for the last 15 minutes of cooking.

IF you make a smaller batch of this I would cook it for 35 minutes and then check it. Better to add time then burn it.

Please let me know if you have any questions about this or ideas!

The Seasonings I used.

Hashbrowns in the bottom of the pan.

Diced Ham

Layer the diced ham on top of the hashbrowns.

Sliced Turkey Sausage

Layer the sliced sausage onto the ham.

Chopped fresh spinach

Layer the spinach on top of the meat.

Egg Mixture (Eggs, Minced Garlic & Seasonings)

Pour the egg mixture evenly over everything.

Sprinkle with shredded cheese.

Finished Breakfast Casserole!