It’s so simple and ready in UNDER 20 minutes! The best part is that you can freeze these and pull them out during the week for a great breakfast every single day! I can’t wait to share with you how I did it so…

Let’s Get started!

Easy to Make Breakfast Sandwiches:
*Prep Time:  10 min.  *Cook Time: 90 sec.  *Servings:  12 Breakfast Sandwiches


Ingredients:

•   1 dozen Eggs
• 12 English Muffins
• 12 Slices of Cheese
• 12 slices of Canadian Bacon
• Salt and Pepper

I don’t know about you, but I love the shape of the eggs in the McMuffin sandwich.  I’ve tried MANY different ways to achieve this, but in the end, the muffin pan method beats them all!

Spray your muffin pan with cooking spray, and place a cracked egg into each compartment.  I really like these 12 muffin pans, but any muffin pan will do.

Next season the eggs with a little salt and pepper.

Place the eggs into the preheated oven and them cook for 10-15 minutes.  you want them to be solid and white.  NO JIGGLY CLEAR STUFF!

While the eggs are baking you can prep the rest of the ingredients.

Halve the English Muffins.

Heat a griddle pan and spray with cooking spray.

Place the English Muffins face down on the pan and cook until toasted and brown.

After that, brown the Canadian bacon on both sides.

by this time the eggs should be done.
Trust me.  The are completely cooked through, even the yolks.

Assemble the sandwiches.
Don’t the eggs look so cute!

Put them together and wrap them individually in foil.
From this point you can eat them OR freeze them for later.

To reheat, remove the from the foil and place in the microwave for 90-100 seconds.

And there you have it!  Delicious, ready to go, breakfast sandwiches, for the ENTIRE week!  The best part, I paid around $10 for the supplies, $12 if you could the hash browns I bought.  You can also make these more figure friendly by using egg whites and whole grain English muffins.  What a great way to achieve BOTH goals!  I hope you found this helpful and as always…

Happy reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

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Easy to Make Breakfast Sandwiches

Easy to make breakfast sandwiches that can be frozen for a great breakfast everyday of the week.

Cuisine Breakfast

Servings 12

Author Mandee Pogue

Ingredients

• 1 dozen eggs
• 12 English Muffins
• 12 slices of Canadian Bacon
• 12 slices of cheese
• Salt and Pepper

Instructions

• Preheat the oven to 350 degrees.
• Spray a muffin pan with cooking spray and place one, cracked, egg into each compartment.
• Place in preheated oven and bake for 10-15 minutes, until eggs are white and no longer jiggly.
• In a hot skillet or griddle pan, brown the halved English muffins and brown the Canadian bacon.
• When the eggs are finished assemble the sandwiches.
• Eat or wrap individually in foil and freeze.
• To reheat, remove from foil and cook for 90 seconds in the microwave.

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Hello there! Mandy from Mandy’s Recipe Box back with a yummy breakfast recipe. I don’t know about you but I love omelettes. I love that you can make so many different versions. Southwestern, Denver, Mushroom and Herb, you name it! These Egg Muffins are the perfect breakfast for eating on the go. Or you can top them with salsa and whatever else you fancy and have a leisurely breakfast/brunch with a side of fruit and orange juice. However you eat them, enjoy them!

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Egg Muffins

Course Breakfast

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Mandy Bird

Ingredients

• 8 eggs
• 1/4 cup heavy cream or milk
• 1/3 cup salsa
• 2 Tablespoons minced shallot or onion
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cottage cheese
• 1/4 cup shredded cheddar cheese
• 4 strips bacon cooked crisp and crumbled

Instructions

• Preheat oven to 375 degrees F. Spray muffin cups with non-stick cooking spray and set aside.
• In a large bowl, whisk together the eggs, cream or milk and salsa.
• Add shallot or onion, salt, pepper, cottage cheese, shredded cheddar cheese and bacon.
• Whisk all together and divide among 12 muffin cups.
• Bake for 20 minutes until a knife inserted comes out clean.
• Let sit in pan for 2 minutes before removing.
• To remove, just slide a knife around the edges of muffins and lift out with a fork.
• Serve with any additional toppings you like (crumbled bacon, salsa, avocados etc)

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You may also like some of my other recipes:

This amazing article has been shared with Whipperberry!

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We’ve picked a few of the stand-out links from the party to share with you, today.  There were a lot of fun projects and recipes that were perfect for welcoming Spring and enjoying the new season.  So, here are our favorite ideas for Spring Dining and Decor.

 Spring Poster Art from Remodelando la Casa

Coconut Blueberry Muffins from Beyond Frosting

Hello Spring Wreath from Circusberry

Cranberry Frangipane Squares from Baking in Pyjamas

Anthropologie Mug Knockoff from Woods of Bell Trees

Chest of Drawers Planter from Penny’s Vintage Treasures

Homemade Easter Candy from The Rebel Chick

Faux Succulent Planters from Learning, Creating, Living

Ribeye Steak Salad from Joyful Healthy Eats

Spring is Here Printable from New Mama Diaries

Sonic Cherry Limeade Copycat Recipe from Classy Clutter

Spring Moss Wreath from Free Borboleta

If you’ve been stopping by the party, but haven’t linked up a project yet, don’t be shy!  We’d love to see what you’ve been working on, too!  Please join us for our next Super Saturday Link Party, starting at 7 P.M. EST on Friday night!  We welcome all kinds of projects–recipes, cleaning tips, decorating, and crafts–the sky’s the limit!

The post Share It Thursday from Link Party #35 appeared first on TGIF - This Grandma is Fun.

When I was in Junior High School, which is now called Middle School, I took two years of Spanish.   Our teacher was small and wider than she was tall.  I remember towering over her.  Spanish was her first language and she spoke with a strong accent.

The first year that I was in her class, she transformed all of our English names into Spanish names and that was what we were to be called in her class for the entire year.

My name is Debbie and my teacher didn’t have a great Spanish translation for Debbie so the name assigned to me for the year was…DOLORES.

DOLORES.

The girl sitting next to me?  Her new Spanish name was….Catalina.

Catalina!

Oh how I wanted my new Spanish name to be Catalina!  I imagined that my life as a Catalina would be much better than my middle school life as a DOLORES.

Catalina’s are friendly and bubbly!  Catalina’s have fun!  Catalina’s have oodles of friends!  But here I was stuck as…DOLORES. Sigh.

What does all of this have to do with French Breakfast Cinnamon Mini Muffins?  Not too much other than that if I were in a French class, I would want to be called…..Collette!

Because everyone knows that Collette’s have much more fun than a DOLORES.

Well, no matter what your name is, you are going to love these French Breakfast Cinnamon Mini Muffins that melt in your mouth.  I pinned these from Velvet Lava Cafe because I am a cinnamon lover and couldn’t resist!

Cinnamon and sugar.  Sugar and cinnamon.  No matter how you say it, these muffins will scream your name (whatever THAT is) because This Pin Rocks!

Print

French Country Cinnamon Mini Muffins

Course Breakfast

Servings 6 -8

Author Made From Pinterest

Ingredients

Muffins

• 1/3 cup melted butter
• 1/2 cup sugar
• 1 egg beaten
• 1 1/2 cup all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1/2 cup milk

Topping

• 1/2 cup sugar
• 1/2 cup melted butter
• 1 tsp cinnamon

Instructions

• Preheat oven to 350F.
• In a large bowl, combine all dry ingredients. Incorporate your wet ingredients and stir just until combined. You want your dough to be just slightly lumpy. It's really important that you do not overmix this batter.
• Scoop batter into mini muffin tins that have sprayed with cooking spray. I was able to get 24 mini muffins Bake for 12-15 minutes. You want the muffins to be just slightly brown around the edges.
• For the topping, place your melted butter into a small bowl. Combine the sugar and cinnamon into a separate small bowl.
• When the muffins are finished baking and are still warm, dip the entire muffin into the melted butter and coat all sides. Then put the muffin into the cinnamon sugar mixture and roll around to cover all sides.
• Let cool (if you can wait that long) and enjoy!

We’re sharing this recipe at:  Chef in Training, Hun…What’s For Dinner?, Inside BruCrew Life, A Bowl Full of Lemons, The Lady Behind the Curtain, Living Well Spending Less, The Pin Junkie, Lamberts Lately, Whipperberry, The Country Cook,  Tatertots & Jello

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