Tuesday, September 16, 2008

Egg Muffin Sandwiches

(photo from Whole Foods)

I was so busy enjoying my breakfast sandwich I forgot to take a picture. Cooking the eggs in a muffin tin is genius!


4 eggs
Salt and pepper to taste
4 whole wheat English muffins
Olive oil spray
4 slices Canadian bacon
4 slices mild cheddar cheese


Preheat oven to 350°F. Spray four muffin cups with canola or olive oil spray. Crack one egg into each sprayed muffin cup. Season with salt and pepper to taste and bake for 20 minutes or until egg is set.

Place English muffins in the oven with eggs until lightly toasted. Meanwhile, spray a skillet with olive oil spray and lightly brown Canadian bacon on both sides. When browned, lay a slice of cheese on top of each slice of bacon, allowing the cheese to melt. Remove eggs and muffins from oven. Slice muffins open. Top with bacon and melted cheese. Lay eggs on top and cover with other half of the muffin.

Variations: Scramble eggs before putting in the muffin cups to bake, or if you have an egg poacher, you can skip the baking step and poach your eggs instead.

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