November 23, 2012
egg muffin breakfast sandwiches
On the morning or weekend after Thanksgiving, you may have some extra people hanging around to feed, and these egg muffin sandwiches are an uncomplicated way to do that. The base of the recipe is simply a seasoned whisked egg, and although I've added goat cheese, roasted red bell pepper and Herbs de Provence, feel free to flavor the egg base however you want. An inexpensive jumbo muffin pan creates a nicely shaped baked egg filling that fits a standard english muffin perfectly. Though these egg muffin sandwiches are best eaten right after baking, you can make them ahead of time and reheat them later for a quick breakfast during the work week, or even for a day of braving the shopping crowds. Hopefully, it's an easy way to keep yourself nourished during the busy holiday season.
Egg Muffin Breakfast Sandwiches
6 large eggs
salt and pepper
1/2 tablespoon Herbs de Provence
2 to 3 ounces of plain goat cheese
One large roasted red bell pepper, diced into 1/2-inch pieces
6 whole wheat english muffins
6-cup jumbo muffin pan
Preheat the oven to 350ºF. Generously butter the bottom and sides of all six cups in the muffin pan. Crack all the eggs into a large container with a pouring spout, and whisk until well-scrambled together. Stir in the Herbs de Provence. Salt and pepper to taste. Pour a little of the egg mixture into each muffin cup, dividing the mixture evenly among the six cups. Divide the goat cheese into small 1/2-inch pieces, and dice the roasted red bell pepper into 1/2-inch pieces. Drop several pieces of the goat cheese and roasted red bell pepper into each muffin cup, dividing evenly among the six cups. Place the muffin pan on the middle rack of the oven, and bake for 15 minutes, or until center of egg mixture is set. The egg mixture will poof up like a soufflé and deflate when you remove it from the oven. Toast the english muffins while you let the baked eggs cool slightly. Spread each half of the toasted english muffins with garlic mayonnaise. Use a spatula to loosen the sides and bottom of each baked egg from the muffin pan, and place on the one half of the english muffin, then topping the baked egg with the other half. Serve immediately. The baked eggs can also be stored and re-heated to eat later as well, but are best eaten immediately.
Makes six egg muffin sandwiches