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Foodie, Chef & Mama of a little

Freezer Breakfast English Muffins

Freezer Breakfast English Muffins

Freezer Breakfast English Muffins

350’F- 21 minutes (for eggs)

  • 24 English Muffins
  • 24 Eggs (large)
  • 24 slices of cheese (I used old cheddar)
  • mayo (bottle)
  • garlic (powder)
  • paprika
  • salt and pepper
  • chili flakes

I started by unpacking all the English Muffins onto Parchment (or whatever work surface). I then, cut them to separate and piled, the halves onto of each other.  I use silicon muffin trays to cook the eggs in (middle rack, 350’F for 21 minutes).  I crack each egg, into each muffin pan, sprinkled with salt, pepper and garlic–placed in oven.  While the eggs are cooking, I dressed the Muffins with Mayo, cheese slices, paprika, chill flakes. You can really add anything to these, meat, herbs, tomato etc.  When the eggs were done (you can tell if they do not move when jiggled), I let them cool for 3-5 minutes, then carefully forked them out and placed onto the Muffin.  I will then wrap and place in freezer bags.  Here is the quick on the go, healthy breakfast that you can microwave from frozen on high for 1 minute for those days that you really need get out of the house.  Never skip the most important meal of the day!




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