The last few Sundays I have made a about a dozen "McMuffin" eggs and we each had one for breakfast and saved the rest for the week. Jim has brought them to work and the kids have made their own breakfast with them during the week.
Here is the basic recipe:
- something to grease the muffin pans with (I have used spray and butter)
- eggs (enough for each muffin section)
- sliced ham (Or not. Apparently you can use spinach in this spot too, but we haven't.)
- grated cheese (optional)
- Thomas's English Muffins (I am tempted to say that these are ABSOLUTELY crucial. But you really don't need any bread, or you can use your favorite toasting bread.)
Heat oven to 350.
Spray or otherwise grease muffin tins.
Line each muffin spot (what do you call that?) with a slice of ham. If your ham is too thick just chop it up and drop it into each spot.
Crack an egg into each spot. I use my handy-dandy-too-small-for-gravy-gravy-boat to pour each one in. (see picture)
Bake in the oven for 15 minutes, give or take.
Eat with toasted English Muffin with real butter on it. Or not.
Let the extra's cool and put them in the fridge in your choice of container for easy reheating (1 minute microwave, or a little longer in the oven) and have them all week.
See how easy? And that is at least one more breakfast for the following week. Or not.