CRAZY EZ Breakfast Sandwiches

Somethings are just so obvious and yet in my 40 years of life, would have never thought of on my own.  How’s this for BRILLIANT?  Make your eggs for breakfast sandwiches in…wait for it…a MUFFIN PAN!  I saw this on Pinterest a few weeks back and wanted to KICK myself!  Why have I never done this?  My family LOVES egg sandwiches and they take forever!  I don’t like to crowd the eggs, so I end up making 3 at a time in a skillet – with 9 mouths to feed, it takes me a LONG time to get enough eggs fried to fill everyone up.  By baking them, I can make 24 (YES…24!) at a time (2 muffin pans full) and they are healthier because they are baked and not fried.  Another plus…they are the PERFECT size for the tube refrigerator bisquits.  Here’s what I did –

Preheat oven to 350 – Spray muffin pan with nonstick spray – Crack eggs into pan (as many as you want, but these freeze really well so you might want to make a BIG batch) – season as you wish (we like salt & garlic pepper)

Bake for 20 minutes (less if you want your eggs runny, but I like the yolk to be firm).  TA DA!  You are done!

If you are only making 1 pan of eggs, you can add a pan of bisquits during the last 5-8 minutes of baking and your bisquits and eggs will be done at the same time.  Add a piece of ham or sausage or Canadian bacon and some cheese and you are set! 🙂 YUM!


2 Comments (+add yours?)

  1. Just A Smidgen
    Aug 09, 2011 @ 11:24:44

    A great idea! I have that problem when trying to make eggs benny for guests, thanks!


  2. Sherry
    Aug 11, 2011 @ 16:55:54

    Yay!!! Look my FANTASTIC friend Jayme taught me something as well! I am trying this tomorrow for my B-day Breakfast!\


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