Egg Muffin in Muffin Pan

Egg Muffin in Muffin Pan 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.
Make a big batch and freeze for easy breakfasts.
Perfectly balance your plate: Serve with 2 C (500 ml) veggies.
  • 5 min prep
  • 20 - 25 minutes
  • 270 calories
  • $0.95
  • Vegetarian

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

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Perfect Portion Muffin Pan
$20.00