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Make Ahead Egg And Cheese Muffins

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Make ahead Egg and Cheese muffins Make ahead Egg and Cheese muffins

Makes 10

2 cup Egg Beaters
10 whole wheat English muffins
1 cup spinach, thinly sliced
1/3 cup reduced fat milk
1/2 cup onions, diced
1/2 cup red peppers, diced
1/4 teaspoon each of garlic powder, basil, thyme and chili flakes
Canadian bacon (optional)
2% Sharp Cheddar Cheese (optional)


1. Preheat oven 350°F and spray muffin tin with cooking spray

2. Mix all the ingredients together in bowl

3. Use 1/4 measuring cup to scoop mixture into muffin tin

4. Bake for 15-20 minutes

5. Place on English muffin; add cheese and Canadian bacon. Bake for 5-10 minutes or until cheese is melted

Store for later

Option 1: Let egg cool and freeze them in Ziplocs. Reheat in microwave for 30 seconds. Place on a toasted English muffin.

Option 2: If you want to store whole sandwiches: Place all sandwiches on a baking sheet and in the freezer, uncovered and unwrapped. Leave them in there for about an hour. (This will give them a chance to give off some moisture and also freeze a bit. After an hour or two, wrap sandwiches individually in plastic wrap or foil and store them in a freezer safe plastic bag. Keeps for a few weeks.

Tip for heating (or reheating). When reheating whole sandwich, bake for about 25 minutes in a 350 degree oven. Note: Using microwave may yield a soggy muffin.

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