Breakfast Muffin Sandwiches

LoSo Breakfast Egg Muffin Sandwiches

This recipe makes 12 sandwiches, we can freeze them and heat and eat them quickly in the mornings when you are short on time.

INGREDIENTS

 12 eggs

 12 English muffins sliced

 3 1-oz slices  Swiss cheese, cut into quarters

DIRECTIONS

 Preheat the oven to 375 degrees F.

Grease 12 10-ounce ramekins.

Place the ramekins on 2 baking sheets.

Place 1 beaten egg in each ramekin.

Season with a little pepper. 

Bake 14 to 16 minutes, or until egg sets.

Remove from the ramekins to a plate promptly to prevent sticking.

 Let cool.

 On each muffin bottom, place an egg and quarter-slice cheese. 

Top the muffin. Wrap in plastic or place in a zipped bag. Freeze.

READY TO EAT

To reheat, wrap in a paper towel to help prevent the muffin from getting tough.

 Heat muffins in a microwave on High 1 to 2 minutes.

To freshen it up add a slice or two of Avocado or Tomato or Spinach

PER SERVING: Calories = 229 Fat (g) = 10 Sodium (mg) = 92 Carbohydrates (g) = 21 Protein (g) = 13