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    • Wanda Malone

      healthy breakfast sandwiches! ! bake your eggs in the muffin cups (with spinach, onions, pepper or whatever) at 350 for 15 and store for up to a week(!!). slap 'em between a toasted english muffin with a slice of cheese and you're out the door!

    • Wyndie Erickson

      Eggs for breakfast sandwiches! Bake eggs in a muffin pan at 350 for about 15 minutes. Store in refrigerator.

    • Stacey Cohen

      Eggs for breakfast sandwiches! 350 degrees for 15 minutes! Great quick breakfast idea!! place on top of an english muffin half with some canadian bacon and hollandaise sauce and you will have eggs benedict.

    • Simone Sessler

      Precook eggs for easy breakfast sandwiches. Crack an egg in each well of a muffin pan (use a little oil or butter if not a non-stick surface), add spinach (like shown) or just seasoning, cook at 350° for about 15 minutes. Keep in refrigerator for up to five days. Warm up in the morning, add to english muffin or toast, along with cheese if you want. Great back to school breakfast time saver! - This turned out pretty well, just make sure you really grease your muffin tin beforehand!

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