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.

Waffle Chocolate Chip Cookies

My Grandma makes cookies in the waffle maker they are chocolate (Turtle Cookies she calls them). This is the same idea only chocolate chip cookies.

Waffle Chocolate Chip Cookies
Makes about 20 cookies

1/2 cup (1 stick) unsalted butter, melted
1/2 cup plus 2 tablespoons firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup old-fashioned rolled oats
3/4 cup semisweet chocolate chips

Directions:

1. Preheat your waffle iron.

2. In a bowl, whisk the butter and brown sugar until smooth. Add the eggs and vanilla, whisking to incorporate. Stir in the flour, baking soda, and salt. Add the oats and chocolate chips and stir to combine.

3. Spray the waffle iron with nonstick cooking spray.

4. Using a spoon or small scoop, place the dough onto each waffle section. Close the machine and cook until the cookies are set and beginning to brown. This won't take very long — probably two or three minutes, depending on the heat of your waffle iron. (They will be soft when you remove them and will firm up as they cool.)

5. Transfer the cooked cookies to a wire rack.

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!

The BEST Carpet Stain Remover

So, we had our family coming over for Thanksgiving and I was crazily cleaning the whole house. I realized that there was some stains on the living room carpet from the dogs. Our little hand held carpet cleaner wasn't working so I found this recipe on Pinterest and thought "what the heck worth a shot". I mixed the ingredients and dipped my white hand towel into the mixture and started to rub the stains. Low and behold it WORKED!! All the stains came out. So, next I thought I wonder if it'll take out two other stains that have been there for months since we hadn't replaced our carpet cleaner yet and it took those out too!

Now, I'm sharing this stain remover mixture with you so you can have clean carpet too!


The BEST Carpet Stain Remover

1 Tablespoon Clear Dishwashing Liquid
1 Tablespoon White Vinegar
2 Cups of Warm Water

Mix all ingredients together.

Using a white cloth, sponge the stain with the detergent/vinegar solution and blot until all the liquid is absorbed.


I don't have any pictures because I totally forgot to take a before and after. So, next time I use this recipe for a stain I will do a before and after.

Cowboy Casserole

My mom used to make something like this when I was a kid so when I found the recipe on Pinterest I was super excited. I made some changes from the original recipe. We don't eat a lot of ground beef so I subbed for ground turkey as that's what we keep on hand. However, you could do half ground turkey and half ground beef.

Cowboy Casserole

1 1/2 Pounds Ground Turkey or Ground Hamburger
1 Medium Onion, chopped (I omitted this)
1 Bag Frozen Corn
1 Can Cream of Mushroom Soup
2 Cups Cheddar Cheese, Shredded
1/2 Cup Milk
4 Tablespoons Sour Cream
1 Bag (30 oz) Frozen Tater Tots
Sea Salt
Black Pepper
Garlic Salt

In a large skillet cook the onion until tender and translucent. Add the ground turkey and cook over medium heat until no longer pink. Add the frozen corn to the mixture to defrost. Drain the mixture and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to ground turkey/corn mixture and stir to combine.

Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the ground turkey mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350* for 25-30 minutes, or until golden brown and crunchy.

{Single Serving} Deep Dish Chocolate Chip Cookie

I made this tonight for Chad and I it was really good! I made one cookie and put it in the microwave then mixed up the other one. I wasn't sure how good it would be considering it's putting a COOKIE into the microwave but it was worth making and we'll make it again. Great evening dessert without having tons of cookies to eat.

I added peanut butter chips to Chad's because he LOVES peanut butter. When he finished he asked me for another one, lol!

Deep Dish Chocolate Chip Cookie

{Single Serving} 

Recipe from no. 2 pencil

1 tbsp. Butter, melted

1 tbsp. White Sugar

1 tbsp. Brown Sugar

3 Drops of Vanilla

Pinch of Salt

1 Egg Yolk

1/4 Cup Flour

2 tbsp. Chocolate Chips 

In a bowl, mix together the butter, sugars, vanilla, and egg yolk. 

Add in the flour and salt. 

Mix until combined.

Add in the chocolate chips. 

Put the dough into a small microwaveable bowl, ramekin, or coffee cup.

Microwave for 40-60 seconds or until the cookie looks done. 

Best served warm… Enjoy!

{Could even add a little ice cream to the top}