Breakfast Sandwiches in a Muffin Tin

Adapted from this.

I make these all the time and freeze them. Then in the morning before I go to work I microwave them for 60 seconds and BOOM yummy breakfast. I will often make them with just egg whites or do a combo of eggs with their yolk and eggs without. I've added spinach, tomatoes, red peppers, onion, and a ton of other things depending on what's in my kitchen. I also usually use regular strips of bacon (streaky bacon) instead of Canadian bacon. 

1. Preheat your oven to 350 degrees and bust out your muffin tin

2. Cover each hole with a strip of bacon, twirl it around the bottom and sides and cover as much of the hole as possible

3. Add an egg. Or about 1/3 c. of egg whites or combo of eggs and egg whites (if you're making 12 sandwiches you might use 8 egg whites and 4 regular eggs for example and whisk with a splash of milk)

4. Add any toppings like spinach, tomatoes, bell peppers, onion, cheese, salt and pepper (S & P not optional!)

5. Bake for about 20 minutes or until egg doesn't jiggle when you slightly jostle the pan.

6. Pop them out of the muffin tin after they've cooled down for a bit and freeze in Tupperware if you like and microwave them for 60 seconds to thaw and put on a piece of toast, English muffin or by themselves!

XOXOXO Jo