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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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