Healthy family recipe: Make-ahead eggs
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.
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.
Make-Ahead Eggs
Ingredients:
12 eggs
¼ tsp salt
¼ tsp ground black pepper
12 whole wheat English muffins, sliced in half
Directions:
1. Preheat an oven to 350 degrees Fahrenheit.
2. In a large bowl whisk all of the eggs with the salt and pepper.
3. In a non-stick muffin tray, evenly divide the egg mixture.
4. Bake for 10-15 minutes. Remove eggs from tray.
To assemble: slice the egg muffin in half and layer inside of the English muffin and serve immediately.
To store for later: place in a sealed Tupperware container in the refrigerator for 3-5 days or wrap tightly with saran wrap and place them in the freezer.
To reheat: place in a microwave for 30-45 seconds until warm.
Serves 12
Variations:
Try egg whites instead of whole eggs!
Add 1 slice of low-fat cheese (Monterey or cheddar work well) on your sandwich
Add 1 tbsp. ground turkey breast to the bottom of the muffin tins, pour the egg mixture on top and cook for 15 minutes.
Add a pinch of smoked paprika and 1 tsp. of reduced fat cheddar cheese in each muffin tin.
Add veggies! Try cleaned chopped peppers, mushrooms, spinach, and fresh or dried herbs!
Nutrition Facts includes the egg and the English muffin from the original recipe without the variations.
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