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  • Mary Ann S

    I love this... cook the eggs in muffin tins and then freeze them for later, for breakfast sandwiches!!!! How easy and convenient is that?!?!??!? Healthy breakfasts on the run! Love!

  • Stephanie Ashworth

    Make ahead and freeze English muffin breakfast (Egg McMuffin)

  • Emily Murray

    Egg muffin breakfast sandwiches - using a muffin tin to bake the eggs

  • Susan Creel

    egg mcmuffins: Egg and Cheese Breakfast Sandwiches Yield: 12 Sandwiches Prep Time: 30 minutes Total Time: 45 minutes Ingredients: English Muffins Large eggs Cheese (apprx 10oz for 12 sandwiches.) Butter, or olive oil (optional) grab a muffin tin and and very lightly oil each spot in the tin with either butter or spray oil. Then crack an egg in each muffin. Stick these in a 350 degree oven for about 15-20 minutes. Sometimes for sandwiches like this, I like my eggs runny, but since I was freezing them and everything, I thought it’s probably a better idea to make sure they are cooked through. While you’re waiting for your eggs to cook, grate some cheese. If you wanted to eat these right away, just stick them back in the oven for 5 or 10 minutes until they are warmed through and the cheese is melted and delicious. Or… Store for later! If you want to store these for later, stick all your sandwiches on a baking sheet and put them all in the freezer, uncovered and unwrapped. Leave them in there for about an hour. This will give them a chance to give off some moisture and also freeze a bit. If you were to wrap them up right away then there would be all kinds of liquid that would condense. But don’t forget about them or they’ll get freezer burned. Pull them all out after an hour or two and wrap them individually in plastic wrap or foil and then store them in a freezer safe plastic bag. They will keep for a few weeks without a problem.

  • Amanda Z

    Freezable English Muffin Egg Sandwiches, love the idea of cooking the eggs in a muffin tin!!!

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