Make-Ahead Eggs and English Muffin

Make-Ahead Eggs and English Muffin

Make-Ahead Eggs and English Muffin

Make-Ahead Eggs and English Muffin 

Makes 12 servings 

Serving size: 1 egg and English muffin 

Make breakfast a little easier with this quick and easy recipe. Make these eggs ahead of time and freeze them for a simple yet satisfying breakfast that the whole family will love. This breakfast is packed with protein and fiber that will keep you feeling full all morning long. 

Ingredients 

12 eggs 

¼ teasoon salt 

¼ teaspoon ground black pepper 

12 whole wheat English muffins, halved 

Directions 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, whisk eggs with the salt and pepper.
  3. In a nonstick muffin tray, evenly divide the egg mixture.
  4. Bake 10 to 15 minutes. Remove eggs from tray.
  5. Serve on an English muffin or refrigerate and eat within 5 days. 

Reheating instructions: Microwave until warm, about 30 to 45 seconds per egg, or longer if frozen. 

Variations 

  • Substitute egg whites for whole eggs.
  • Add a slice of low-fat cheese (for example, Monterey or cheddar) to your English muffin.
  • Add 1 tablespoon ground turkey breast to the bottom of the muffin tins, pour the egg mixture on top and bake for 15 minutes.
  • Add a pinch of smoked paprika and 1 teaspoon of reduced-fat cheddar cheese in each muffin tin.
  • Add veggies: chopped peppers, mushrooms, spinach and/or herbs. 

 

Contributor: Elizabeth Coover, RD, CSP, LDN