Tuesday, April 2, 2013

Egg Shortcut for Homemade Breakfast Sandwiches

My family is always in a rush in the morning.  I am so not a breakfast person, unfortunately my family suffers a bit because of my issue.  To help with this problem I try to make things in bulk (such as french toast sticks), freeze and voila quick and easy breakfast that everyone can do on their own.  The grocery store had a killer deal on some of the canned refrigerator biscuits so I decided to put together some breakfast sandwiches.
They were tasty and have been a good change to the breakfast rut we sometimes get into.
The coolest shortcut I found for this is to bake your eggs in a muffin tin.
Shortcut Baked Eggs
adapted from Beauty and Bedlam
There is no true recipe for this it is more of a technique.  You can use the crack and dump method, scramble, or add anything you wish to make little omelets.  
I used:
12 egg
1/2 cup milk
1 cup shredded cheddar cheese
Spray your muffin tins with cooking spray.
I whisk it up in a bowl and divided into 24 muffins (about 1/4 cup each) ( I have seen it recommended to use a silicone muffin tin because the eggs do not stick and you can just pop them out. )
Here is the MAIN CONCERN I want to warn you about – rubbery eggs. This will happen if you over cook these.  Bake them at 350 degrees for ten minutes. Every oven heats differently plus, once you remove the eggs, they will still continue to cook a bit until they have cooled down, so set the timer for 8 – 10 minutes and check.  Mine took 8 minutes but your might need up to five more minutes.  Let them cool for a few minutes and pop them out of the tins.
I used a knife to run around the edged and slip underneath the eggs to loosen them from the tins.
Now you can cool and flash freeze or build your sandwiches.  I chose egg, cheese and sausage this go around.
My biscuits were a little big, but still tasty!!
I wrapped them individually and then put them in freezer bags and froze.
I will be doing this again.  It was quick simple and great for the kids!!


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