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  • Katie Sasser

    Amys Kitchen Creations: Eggs for breakfast sandwiches. Bake at 350 for about 15 minutes. Lasts a few days in the fridge.

  • Jocelyn Amy

    Clean Eating Prep Ahead: Eggs in Muffin Tins. Simply spray a muffin pan with olive oil cooking spray ( or wipe down each cup with Olive Oil , crack an egg into the cup, add seasoning ( a dash of hot sauce, salt & pepper, onion powder… ) and a few bits of leftover vegetables. In this case, leftover spinach. If you like, you can use a plastic fork to slightly scramble each egg in the cup.

  • Miriam Pizann

    Eggs for breakfast sandwiches, just add an English Muffin for a healthy breakfast on the fly. Bake at 350 for 15 minutes.

  • Nikki Sutton

    Baked eggs for breakfast sandwiches. Bake a bunch of eggs in muffin tins, then either store several of them in tupperware in the fridge for a couple of days use, or freeze them individually, in small freezer bags. Re-heat them in the microwave and throw them on a toasted English muffin with cheese. You can also scramble the eggs before cooking and add other ingredients like spinach, bacon or tomatoes. Grease or spray in the tins, then bake at 350 for 10 minutes.

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Spray your muffin pan with some non-stick cooking spray. Crack one egg into each well.  Sprinkle the eggs with a little salt & pepper or whatever seasonings that you'd like.  Bake in the oven at 350 for about 15 minutes.  You could cook them for a bit less if you wanted a runny yolk.  However, I wanted to be sure that the eggs were fully cooked.

Eggy Cups! cut circle out of slice of bread, using cookie cutter or drinking glass; wrap piece of bacon around outside of bread, place in greased muffin tin. sprinkle grated cheese on bread, top with one egg. bake in oven till egg is the way you want it and bacon is crisp.

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Eggs for breakfast sandwiches! so going to start doing this... I hate making eggs so early in the morning, this is much easier!

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