Make-Ahead Egg McMuffins |

My husband is a good sport when it comes to my recipe testing. I am lucky in that he will try anything, and usually not complain. It used to be that he never complained, but as time goes by he seems to be a bit more comfortable telling me what he really thinks! But again, all in all a good sport – even though I sometimes have to trick him into eating things that he’s not familiar with or claims he doesn’t love (i.e. quinoa, butternut squash and porkchops…to name a few).

One thing he loves though is a good breakfast sandwich. They are a regular weekend breakfast around our house, so when I saw this recipe, I thought it was perfect for the Husband to heat up before heading to work during the week! This is also a MUCH healthier sandwich than something he might be tempted to pickup at a fast food chain on the way to work!

Make-ahead Egg McMuffins, adapted from The Yummly Life, makes 12 sandwiches

12 large eggs (may substitute Egg Beaters or use all egg whites, if desired)
12 whole grain English muffins
12 slices Canadian bacon or cooked turkey sausage patties
12 slices low calorie cheese (ultra-thin regular cheese or low-fat cheese; look for 45 calories or less per slice)
black pepper, freshly ground

BAKE THE EGGS. Preheat oven to 350 degrees. Spray jumbo muffin tins, 7 to 8 oz. ramekins, muffin top pan, or whoopie pan with cooking spray. Add an egg to each one (or equivalent amount of Egg Beaters or egg white). Sprinkle with black pepper, if desired. Bake for 10-25 minutes until set and completely cooked. (The time will vary depending on the type of pan you are using, so keep a close watch.)

ASSEMBLE MUFFINS. Split open muffins; on each one, stack a slice of cheese, a Canadian bacon slice or sausage patty, and a baked egg.

WRAP & FREEZE MUFFINS. For microwave reheating, wrap each muffin in parchment or wax paper (I found some waxed paper bags that worked out nicely). For oven reheating, wrap each muffin in aluminum foil. Place wrapped muffins in plastic freezer bag and freeze.