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My weekday mornings became less hectic when I started using this hack to bake batches of eggs that are the perfect size for breakfast sandwiches (I use gluten-free toast, of course).
I like eggs for breakfast to start my day with some protein, and have tried several ways to cook them in batches, such as breakfast casseroles and muffin pans. I settled on using a muffin-top pan because not only does it produce sandwich-sized servings, but they bake quickly and freeze well, too. (Just make sure to separate the individual servings with freezer paper.)
I got a second muffin-top pan so that I can bake a dozen breakfast eggs at a time. I freeze most of the batch (they take up very little space in the freezer) and thaw each serving as I need it by moving it to the refrigerator the night before. In the morning I zap it in the microwave while the bread is in the toaster, and voila, a quick, no-fuss breakfast. It even travels well if necessary.
This quick (1:26) video shows you the basics, with the recipe text following below.
- 1 large egg for each “muffin”
- Salt & pepper to taste
I like to add to each serving a tablespoon or so of either cooked and crumbled bacon, or diced cooked vegetables. My husband grills frequently and our favorite way to eat vegetables is grilled, so I often have leftover grilled vegetables on hand, which work extremely well. If, unlike me, you can eat dairy, you could add cheese.
- Preheat oven to 325 degrees F. Apply cooking spray to your muffin-top pan(s).
- In a large bowl, mix together eggs, salt and pepper. (I like to use my immersion blender for this – it mixes them thoroughly in seconds, and then the blender end pops off for easy cleaning.)
- If using fillings, add them to the pan.
- Spoon egg mixture into the pan.
- Bake in preheated oven for approximately 12 minutes. Note: Oven temperatures vary, and the last thing you want is overcooked, leathery eggs, so I advise watching the first batch or two carefully, and if necessary adjusting the cooking time to one that works for your individual oven. I like to rotate the pan halfway through the cooking time so the eggs cook evenly; this is also a good time to check your cooking time and possibly adjust the remainder. After a batch or two you should know exactly what works for your oven and be able to turn out perfectly-cooked batches of breakfast eggs with ease.