Breakfast English Muffins

Breakfast English Muffins are simple to make up ahead of time and have ready to go for busy mornings!

How nice it is to have breakfast just 60 seconds from being ready when you walk into the kitchen! Breakfast English Muffins are so worth the time to do ahead so they are ready to go on those busy mornings.  The kids can unwrap them, put them on a plate and microwave them for 1 minute and they are ready! We prefer them just refrigerated but they can also be frozen and reheated about 2 minutes, flipping once to heat evenly.  I usually make a variety of sausage patties and canadian bacon, different cheeses and some scrambled and some fried eggs.  We like our English muffins toasted but they do not have to be.  If you freeze them, you definitely want them to be totally cooled before wrapping and freezing.  I love to have a variety of breakfast grab and go items in the freezer.

Try Also:

Mushroom Spinach Frittata 

Scrambled Egg Muffins 

Spinach Ham Quiche 

Easy Egg and Potato Casserole 

Breakfast Burritos 

Egg and Potato Mix-up

Overnight French Toast

These silicone muffin pans are great for cooking the eggs.  They are so easy to clean and do not turn the eggs green like a metal pan can.  I do recommend putting them on a baking sheet for stability; they are wobbly and I have dumped egg out trying to move them.

 

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Print Recipe
Breakfast English Muffins
So nice to have breakfast only 60 seconds from being ready when you walk into the kitchen in the morning!
Instructions
  1. Gather your ingredients.
  2. Toast the English muffins if you want but it isn't necessary (we like them that way).
  3. Cook your eggs in a greased muffin pan at 350* for 18-20 minutes or until cooked as desired.
  4. Start assembling with cheese first. I fold in the corners so as it heats, the cheese melts more into the muffin instead of all over the plate.
  5. Add meat and egg.
  6. Dab the ham on a paper towel if it is watery at all.
  7. We like a variety of meats with different cheeses and some scrambled and some fried eggs.
  8. When they are totally cool, wrap tightly in plastic wrap.
  9. Bag them to keep them together in the freezer. I have one bag for the freezer and one for the refrigerator to eat this week.
  10. Freeze until ready to grab and eat.
Recipe Notes

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