Egg Muffin in Muffin Pan
Make a big batch and freeze for easy breakfasts.Perfectly balance your plate: Serve with 2 C (500 ml) veggies.
Ingredients
Makes:12 sandwiches
- Oil, for greasing
- 12 large eggs
- optional
- 12 English muffins
- 3 C (750 ml) grated cheese, your choice
Preparation
- Preheat oven to 400° F (200° C) and lightly brush a Perfect Portion Muffin Pan with oil.
- Crack an egg in each mold and top with nutritional yeast sprinkle, if desired. Bake for 10–15 minutes to desired doneness.
- Meanwhile, slice the English muffins in half and toast in the oven for 10 minutes.
- Place an egg and grated cheese on one muffin half and top with other half.
- If eating right away, melt the cheese by heating prepared sandwiches in the oven for another 5 minutes. Serve.
Tip
Tip: Egg and cheese is the classic formula, but you can also add a protein of your choice, your favourite veggies, and aioli.
Hack: To portion and freeze, place all sandwiches on a Sheet Pan and put in the freezer until they are frozen, about an hour. Then, wrap sandwiches individually in plastic or foil and store in a freezer-safe bag in the freezer.
| Nutritional Serving Size | Per serving: |
| Calories | 270 |
| Fat | 9 g |
| Saturated Fat | 3 g |
| Transfat | 0 g |
| Cholesterol | 250 mg |
| Sodium | 460 mg |
| Carbohydrates | 27 g |
| Fibre | 0 g |
| Sugar | 1 g |
| Protein | 19 g |
Perfect Portion Muffin Pan