Months ago, I put this picture on Instagram (beautyandbedlam) with the caption, “Breakfast of Champions.”
Anyone that knows me, understands my deep down delight in all things french fries, as well as the fact that I am a City Girl turned Country “Chicken Farmer,” title held loosely, so I have an arsenal of egg recipes up my sleeve.
I received many requests to explain about that egg picture, with my promise, “I’ll get it up on the blog soon.”
Saturday morning, I put the above picture on my Balancing Beauty and Bedlam facebook page with the caption, “One of my fav quick weekday meals, bulk bacon and eggs in oven = Perfect Egg McMuffins. Assembling now.”
Well, as a blogger, I need to stop saying, “Coming soon” because my “soon” is never ending.
So, here is my service to society on how you can make your own Egg sandwich convenience foods, thereby saving not just your sanity, but time, money, as well as offering a much healthier alternative to store bought.
My kids love all varieties of breakfast sandwiches. Often, I make up fried eggs sandwiches to order and yum, there’s nothing better, but in the morning rush, attempting to make multiple egg sandwiches just complicates what’s already a crazed morning getting out the door.
Since I’ve been making up bulk batches of bacon in the oven for years, I also apply that same bulk principal to other breakfast foods. When I speak on meal planning, one of my tips encourages everyone to walk down the frozen food aisles to browse what is offered. Anything that you can buy in the super market, you should be able to duplicate at home, including the Perfect Egg Sandwiches.
Muffin tins just aren’t for muffins, right? I cook lots of things in muffins – brownies, meatloaf muffins, cookie dough and yes, eggs. Since I cook often for large groups, it’s an easy way to have my “hands off” to do other things.
My one recommendation encourages using a non stick or a silicone muffin tin. The egg cups will pop right out. If you don’t have either, I can’t recommend a metal, tin pan because I’ve heard that the eggs stick to the pan.
There is no true recipe for this. It’s more of a technique, and I have fancy terms for it. There’s the crack and dump method, which gives us that very cool look that you all saw in my first photo, but many like their yoke spread out a bit more, so then you just want to break it up and scramble a tablespoon of milk in it, and personalize with what ever goodies you have on hand. I’ve used broccoli, peppers, eggs, tomatoes, spinach, turkey, ham, onions, yep – anything.
Since our family eats most of these the same day I make them, I always cook my bacon and sausage separately, but one neat trick that mimics the McDonald’s Egg Mc Muffin is to put a piece of cooked Canadian bacon at the bottom of the tin and then pour the scrambled eggs on top of the bacon. It’s perfect. (I wish I like Canadian Bacon.)
Here is the MAIN CONCERN I want to warn you about – rubbery eggs. This will happen if you over cook these. I bake them at 350 degrees for ten minutes. Every oven heats differently plus, once you remove the eggs, they will still continue to cook a bit until they have cooled down, so set the timer for 7 – 10 minutes and check. I always take them out then but you may need five more minutes. I always recommend having the yoke on the soft side (but I like mine runny), rather than over cooked.
You can use any kind of bread that you want. Our favorite breakfast sandwiches are on fresh biscuits, but obviously, English muffins are delicious as well.
When I’ve been in a pinch, I’ve even served it on Raisin Cinnamon bread, although that was not my first choice. 😉
The big question is on the best way to freeze these for later. If you will eating them within a few days, I let them cool and then put them in the fridge. Anytime you want to reheat anything, you never want to store while items are still warm or condensation forms, then making them soggy. I then wrap the sandwich in a paper towel and reheat. If I have a few extra minutes, I will put them in the toaster oven for even a better texture.
If I am freezing them, and have extra time, I let them cool and then first do a little “flash freeze” method. I do not wrap them yet. I stick them on a sheet in the freezer and let the freezing process begin, thereby making sure there is no condensation. After about 30 minutes, I take them out, wrap and stick back in freezer.
If I’m in a hurry, I do skip that step. Either way, make sure that you wrap them very well. If you are making these for the kids to do themselves, wrap in paper towel, and then put in freezer safe bag, so the kids can just pop it out of the bag and reheat immediately. I always double wrap; first in either freezer wrap or tin foil (for toaster oven), and then I slide in a freezer bag.
Since I make up a lot of eggs at one time, I don’t always finish the entire assembly process and will freeze the eggs as is. Again, you MUST make sure there is not condensation or you will have freezer burn. You could wrap them in paper towel to again absorb any water. I don’t these these reheated plain. I have a texture thing, but when I reheat these and pop them on a freshly toasted English Muffin or biscuit, they are perfect.
This was going to be a short, self explanatory post, but based on the facebook questions, I gave more detail than you will ever need. Hopefully, you can enjoy this short cut as much as we do.
If you are looking for more delicious ways to add eggs into your diet, try my Five Minute Egg Puff Recipe (made it muffin tins – it’s SO, SO good) or my Easy and Elegant Egg Bake. Both are divine.
all of this is genius, Jen! i love egg mcmuffins – so i’m going to try this tomorrow for sure!
thanks for all the tips!
This looks like something my eight year old granddaughter will like to eat and to cook!
Your blog makes me feel happy, Jen. Thank you for your inspiration.
While you are cooking eggs in the muffin tin, “toast” your buttered english muffins on a cookie sheet at the same time!
This is brillant!! I’m now craving an egg sandwich 🙂
Love this!! I make egg mcmuffins all the time but have never done them in an a muffin tin so that you could make so many at once! What a GREAT idea..I pinned and shared!! 🙂
Yummie, looks perfect and better than the McD stuff! Wonderful idea!
Great idea to put the Canadian bacon under the egg in the muffin tin! My son loves these…so the beauty of this method is that I can make many at once! Angie xo
This is such a great idea! I never would have thought to cook eggs in muffin tins, but it works perfectly! It’s just like an Egg Mc Muffin, but so much healthier! Love it 🙂
this is FABULOUS Jen!! I can’t wait to try it!
I love how you can individualize each egg. I can’t wait to experiment with some cheeses and herbs!!
This is a GREAT idea, and I cannot wait to use it when we have a house full over Thanksgiving Weekend. Thanks so much for sharing!
Made these last week for my hubby and they were a hit! The biscuits you have pictured look amazing! Could you please share your recipe for fresh biscuits? Thanks for all your great recipes 🙂
I just baked up 4 dozen eggs (our chickens got ahead of us). Do you thaw them before you reheat them or do you take them straight from the freezer?
I made these on a caphalon muffin pan and buttered but I guess I didn’t butter enough because I can not get the excess egg out!!! I’ve soaked the pan for 2 days and scrubbed!!! Help? Any tips on getting it out? Def buying a silicon one!
oh yikes – that is so frustrating. So sorry that happened. I wish I had ideas, but I have never had anything stick that much, even in a caphalon one. All of mine are non stick.
I have a stoneware muffin pan that I got from Pampered Chef and it works like a charm; just spray each cup with nonstick spray, and the cleanup is very easy. Thank you so much for this recipe; I have made it a few times and love that you can customize it. My husband loves these and so do I.
I have the same problem, i have tried vinegar, bk soda, dawn, etc, i am currently trying 1 part bleach 1 part water…..
Thank you for all the info & pictures! I am now starving… pretty sure I am going to pre-heat my oven now to make my family these beautiful breakfast sandwiches! Thanks again!!
I made baked eggs (like your scrambled ones) in tins years ago, and they were a MESS! I sprayed and greased the pans (they were NOT non-stick) and it didn’t help!! The eggs stuck, I scrubbed for a couple days (like the above readers) and ended up throwing both pans in the garbage. I like the old-fashioned metal pans for cake and muffins, but silcone will be on my list in the future. By the way, I tried Bon-Ami, Soft Scrub, SOS Pads..and could NOT get rid of the egg. What about freezing the pans?! That’s about the only thing I didn’t try..and just thought of it now. Happy New Year to all-ann
Brilliant tip for making healthier eggs!
Do you know if they have muffin pans to fit the size of English muffins?
you can find whoopie pie pans or muffin top pans which have wide and shallow cups.
I just tried the plain ones. I used the Wilton muffin/cupcake pan in the picture (by coincidence). I left them a bit too long, but, they were not rubbery, just firm. Caught them just in time. I just had to go around them with the spoon to loosen them and they scooped out with no problem. I used butter flavor Pam beforehand. I did take them out immediately, so maybe that helped where I did overcook them a little. Anyway, thanks for sharing these ideas. Will definitely do this again!
What a wonderful idea! Thank you!
I just tried this and the eggs look wonderful! However, I would like to say that trying to scramble IN muffin tins is a bit… odd because of the amount of egg in one little hole. So what I did was scramble the egg separately in a bowl and poured the mix into each hole, adding things to it afterword. Saves a lot of mess on my end. Thanks for the recipe, friend!
Thank you for the tips!! I have a hard time standing for more than a couple of minutes due to multiple back surgeries and chronic pain.
This idea of cooking eggs for “mcmuffins” or even “scrambles” is awesome! I’ve got to try it for my husband and adult son. We’ve been buying the biscuit sandwiches in the frozen section of our store but this homemade method is so much better!
You can bet I’ll be trying this soon!
So glad, Rebekah!
And I am so sorry for your back pain. I’ve only had a few issues when my back has gone out and it’s just so, so hard to manage through the day.
I make these as well and LOVE the convience of them. The one thing I do different is that I use a “muffin top” pan instead. The come out the exact size of the store purchased English muffins and not quite as thick. Works great!
I am cooking for a tailgate party of MANY people. We do a breakfast sandwich that is a usually a slice of a bacon explosion… cheese…and egg on an english muffin. Last year we figured out that fried eggs were too hard on a pan on a grill…and instead I poached them the night before…stored them in cold water overnight and reheated them in hot water the next morning and they were great. But that process wasnt easy either. I was toying w muffin tin idea for a while. Any ideas on how to make the eggs the night before and store them…and then be able to reheat them on the grill the next day? Poaching was great because the yolks stayed runny too…
I made these in a metal muffin tin, I sprayed the cups w/ nonstick spray, then I baked them for 10 minutes at 400. I let them sit 5 minutes then loosened the edges w/ a pairing knife, then set another 5 minutes and scooped each one up w/ a spoon. A few I had to pop in the microwave for 30-60 seconds because the top was a little too “loose” for our liking, but the yolks were all creamy and perfect.
I wanted to let you know that I had great success today using an ordinary Baker’s Secret metal muffin tin greased with unsalted butter.
I mixed up a double batch of Eggy Breakfast Muffins (recipe from Simplify, Live, Love) and had a couple of empty spots in the second pan full, so I decided to try two of your Baked Eggs to fill the tin. The first round of muffins had stuck horribly when greased with cooking oil (no spray here), so after soaking and scrubbing with baking soda, I changed things up for the second round. I greased each muffin cup with butter this time (smeared around with a napkin), then used your crack, dump, break yoke and spread method. I was thrilled to get two perfectly baked eggs — and 10 Eggy Muffins — that all released beautifully. Thank you!
Oh, so glad to hear that. 🙂 It’s just the worse trying to get those muffin tins clean when food gets stuck.
Hi. I don’t have any silicone cook wear. Do you think using cupcake liners in a muffin tin would work? Thx!
Yes, I would think so. I haven’t tried it. It definitely won’t stick to the tin, but just wondering if the eggs would stick?? I don’t think so, but you might want to test it first before you double the batch. In a metal tin, I’ve had people say they don’t stick if it’s greased super well but again, I haven’t tried it.
For those of you with metal pans, cupcake paper works, but don’t forget you still have to butter / oil them.
I use a muffin tin, and wipe a little butter or coconut oil (with a paper towel) in cups before adding egg.
My son was having a breakfast at school and I noticed last night that not enough folks had signed up to bring in breakfast biscuits. I pulled out bacon and did a quick defrost in the microwave and then cooked it on broil on my broiling pan until crisp. Then I pulled out the trusty Bisquick and instead of rolling just put them in my silicone cupcake pan that I smeared with butter and baked them. This morning, I got up, and put 12 eggs in my silicone pan and popped them in the oven. I cut and buttered my muffins from the night before, put some cheese on and then bacon and popped in the microwave to rewarm. After 10 minutes, the eggs were done perfectly, they slid right out of my silicone pan. I stacked them on top of the bacon anc cheese, added another layer of bacon and cheese and gave it all a quick warm up in the microwave to get the cheese melted so it would hold thm together. They were perfect. They were the only ones at the reakfast with egg in them, the kids were fighting for them. Thank you! …….ps I use silicone for all my baking, it’s the best! If you don’t own silicone run out and get some, you won’t be sorry!
YAY!! That was so wonderful to read and you are right, the silicone pans are amazing, aren’t they?
Hi, just made these! My 3 year old helped and my one year old is loving them! I was wondering if you thaw the frozen ones in the fridge or if you take them straight to the microwave from freezer?