Wednesday, November 9, 2011

Don't Skip Breakfast!

Some days cereal just doesn't cut it and we can't have anyone getting hungry at work around 9:30. But someone doesn't give himself enough time in the morning for a real breakfast anymore. I saw this recipe online and it was super cute. I was excited to give it a go, a nice Sunday afternoon project. Who doesn't want a fake mcmuffin just waiting for you in the freezer?!
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)
English Muffins/Bagels
Salt, Pepper, any spices you'd like
Cooking Spray
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.
2. Toast your English Muffin or bagel.
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.
4. Assemble your sandwiches! But leave the top piece of bread off. Keep them all on a baking tray and put in the freezer for one hour. This helps the moisture evaporate so you don't get a soggy sandwich. After an hour wrap in plastic wrap/tin foil and leave in the freezer.
5. To reheat: unwrap and place on a paper towel in the microwave (Helps keep the bread from getting soggy) for about one minute and 30 seconds. Or in a 350 degree oven for 20 minutes (which defeats the purpose of a quick and easy breakfast should just fry up a fresh egg at that point).

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