Egg McMuffin

I love McDonald's Egg McMuffins... and for 300 calories they are not a bad on the go breakfast... but you can save money by making them yourself!

My inspiration came from this post I saw on pinterest. (who doesn't love pinterest?  I have gotten lots of ideas from there, and have boards for everything from Breakfasts- to Organization- to Elephants! Follow me here!)

Muffin Eggs!? Awesome!!!

Egg McMuffins

12 eggs
12 slices of uncured Canadian bacon (we like Jones brand)
6 slices of Provolone cheese (you can use whatever cheese you want, we had this on hand)
6 English muffins

Serves 12 (or 4 people for 3 days of breakfasts :-))

First cook your eggs... Spray a 12 hole muffin pan with cooking spray. Crack an egg into each slot...  You can leave them as is, or use a fork and mix up the yellow and white parts... Cook in a 350 degree over for 12-15 minutes... Let cool.  Usually as they cool they separate from the edges, if not use a knife.

While your eggs are cooking open and set out your English muffins... you are only using 1 half for each sandwich (saves on calories and carbs!).  Cut each slice of cheese in half and place one half on each muffin top (I folded mine in half again because I didn't want the cheese hanging over the edge of the muffin so it was less messy).  Then place 1 slice of Canadian bacon on top of the cheese.  When your eggs are done, put one egg on top and your done!  Let cool completely and wrap each one individual (or put each in their own zipploc baggie).  Put the individual portions  into one big gallon bag and stick in the freezer.  Pop them in the fridge the night before you eat them.  Microwave for 30-60 seconds and enjoy!

Nutrition Facts
Serving Size: 1 egg mcmuffin
Calories: 183
Total Fat: 9g
Sat Fat: 4g
Chol: 209
Sod: 300
T Carbs: 13
Fiber: 4
Sugar: 71
Protein: 16

Bran Flax Muffins

Recipe
3/4c wheat flour
3/4c all purpose flour
3/4c flaxseed meal
3/4c oat bran
1c brown sugar
2tsp baking soda
1tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 1/2c carrots, shredded
2 apples, peeled & shredded
1/2 c raisins
1c nuts, chopped
3/4c milk
1 tsp vanilla

Makes 24 small muffins

Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt & cinnamon in a large bowl. Stir in apples, carrots, raisins & nuts. Combine milk, beaten egg and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix. Spray muffin tins or insert liners. Fill muffin cups 3/4 full. Bake at 350 degrees for 18 minutes.

I want to thank Mary for exposing us to this wonderful dish when we visited her down in Florida last summer. This dish is a very frequent meal to our menu. It really doesn't take long to stir everything together and it is very good. We do 2 muffins per servings. Very balanced meal.

Eggs Baked in Ham Cups

Recipe
6 thin slice of ham
6 large eggs
grated white cheddar, mozzarella, Gouda or other cheese
salt and pepper to taste

Preheat oven to 375 degrees. Line each muffin cup with a slice of ham, letting it ruffle up the sides. Mix together egg and cheese then pour into ham cup. Bake for 15-20 minutes. Makes 6 servings.

These are really good. And you can change it up how you want. We added green peppers and onions to ours that we sauteed before adding to the egg mixture. Use your favorite cheese and favorite omelette toppings. Very easy and very good. Serve with a glass of milk and some fruit.

Breakfast Burritos

Recipe

I love meals that you can freeze and reheat later. They fit our families different schedules wonderfully. I got this recipe off Pinterest and couldn't wait to try it.

However, I am not sure it worked for us this time. This is one we will have to retry, because I love the idea and it sounds amazing.

Had some problems this time... First of all, make sure you get flour tortillas, my dh and dmil got corn and they just didn't work as well. Also, make sure you get soft taco size tortillas (8 inch i believe). They got the tostada size and they were just to small to stuff so we ended up making breakfast quesadillas instead. And since the quesadillas took up more room on the cooking sheet, i tried to layer them with foil and they just didn't flash freeze well enough and they were a pain to individually wrap. However, they look yummy.

These weren't too bad. I think they would taste better if we had used the flour tortillas. And they needed more cheese on them. I really didn't put that much because dh complains I use too much cheese. but more cheese would of held them together more. We will defintly try and redo these at some point.

** we have re-tried this recipe and it worked great with flour tortillas and we used a little more cheese, which held them together wonderfully.   These are working great now.  We have been wanting more home-cooked breakfasts but don't have the time to cook every morning.  I can just pull these out when I pack the lunch boxes the night before and they are ready to be zapped in the morning.