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  • Dawn Hacker

    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!

  • Christi Ramey

    Easy egg sandwiches. Need to use the large muffin tins to get eggs large enough for an english muffin.

  • Kayla Perdue

    Baked Eggs for Breakfast Sandwiches for the Morning Commute (can be prepared in advance). Here's what I learned...I made 3 kinds: scrambled, egg and yolk straight out of the cracked shell, and egg white only. I sprinkled the eggs with salt and pepper before baking and served them on an english muffin with a slice of cheese. I actually preferred the egg white only best. The scrambled egg overflowed from the muffin tin and seemed very dense.

  • Sunshine Babb

    Healthy breakfast! A muffin tin, eggs, a little salt, pepper, and whatever else. Bake at 350 for 15 minutes

  • 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.

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