Pros: Easy to make, quick to heat up, healthier and cheaper than buying pre-frozen ones, easy to customize ingredients.
Cons: Sometimes the cheese oozes out while reheating, english muffin gets a bit chewy upon reheating.
I was all worried that the egg was going to be just in the middle but once it warms it spreads out and your bread to egg ratio is fine. The cheddar tasted better than the asiago one (I made two of each). I didn't mind the chewy english muffing but Mr. Lawyer did (although he ate all of my test sandwiches this week!) So some ideas we were kicking around for the next batch: omelet style! Scramble the eggs and put the shredded cheese in the egg so it doesn't all try to melt out of your sandwich during the reheating process. This also gives us the options of getting healthy fake egg liquid or just egg whites. Just freezing the cheesy egg and meat together and toasting your muffin right before you eat it to avoid the chewy problem. Trying mini bagels to see if they're less chewy. All possibilities! One thing is for sure: it was super convenient and no one was hungry at 9:30!
Make Ahead Egg Sandwich
(from this mama says blog)Ingredients:
Salt, Pepper, any spices you'd like
1. Preheat oven to 350. Spray a muffin tin with cooking spray. Crack one egg in each spot. Season with salt, pepper, etc. Back for 15-20 minutes or until yolk is set.
3. Cook your breakfast meat. I baked the bacon in the oven on a wire rack so all the grease dripped down plus it keeps the strips nice and flat.