Saturday, December 3, 2011

Freezer Egg McMuffins

Crappy phone camera- my camera is still in the shop
I'm new to Pinterest.  I have friends who talked about this awesome website that allowed them to find new ideas, be it fashion, food or photo inspiration, but I never went on.  Frankly,  I had way too many internet distractions keeping me from being a fully-functional adult.  Add one more thing and I feared that my kitchen floor would never get mopped. 

But then I caved and peeked.  And fell in love with the site.  What a great way to, like my friends said, get inspired.  Granted, I can already see the possibility of me getting a bit of Pinterest Insecurity Syndrome, a disorder where you're sense of what your world looks like vs what you think your world should look like based on these "pins" you see on your friends "boards" just don't ever match up.

One of my first projects from my Pinterest inspiration came just in time.   We've been having a lot of scrambled mornings where somehow breakfast was last on our minds and in our bellies.  Wednesday, in fact, I was so scattered that I forgot to eat it altogether and spent a very hungry morning testing kids.  Not a good way to focus.  So when I came across this idea for a quick breakfast, you know I pinned it.

The entire process takes about 15 minutes to prep.  Add the hour to freeze (which I will admit I forgot to do completely) and you've got breakfasts for almost 2 weeks.  Well, that's if you want to eat them every day.  I don't think I could stomach that much egg, but I know many who would love it.  Adam, however, was so kind to remind that he does not like eggs when I was making them.  Don't worry, Buddy, I remembered.

Using the muffin tin is brilliant.  It makes the eggs just the right size and shape.  Use cooking spray and they will slip out in perfect shape.  

Here is my Pinterest inspiration.

Freezer Egg McMuffins
Makes 12

12 eggs
12 English muffins (I used whole wheat)
Shredded cheese

Preheat oven to 350 degrees.

Spray muffin tin with cooking spray.  Add eggs to each tin.  Bake for 10-15 minutes or until set.

While you are cooking your eggs, split the muffins and lay them on a baking sheet and toast them in the oven. 

When eggs are set, remove from the muffin tin.  Place muffin bottoms on cookie sheet. Assemble shredded cheese and egg on each muffin.  Place completed muffins on the cookie sheet, uncovered, into freezer for 1 hour to remove some of the moisture.  Then wrap each muffin in tin foil or plastic wrap and store in a freezer bag.

To reheat, several suggestions were made.  One is to reheat in an 350 degree oven for about 20 minutes while you're getting ready for work.  Another was if you had to use the microwave to wrap it in a damp paper towel and microwave until defrosted. 

I'd say the oven method is best, but I'm sure the microwave will be tested on those mornings I'm so harried that even turning on the oven escapes my radar. 

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