Sausage, Egg, & Cheese Muffins

I can’t believe that school is about to start again. It seems like the kids just got out for summer vacation! Our elementary school notified us that the children will be starting school MUCH earlier in the morning this year, so I’m trying to create some quick breakfast ideas that freeze well and pack in some protein and healthy carbs. My kids LOVE to eat breakfast at a place that my youngest has deemed “Old MacDonald’s,” but we don’t eat there very often because I’m not a big fan of all the calories and sodium in fast food. I decided to recreate one of their breakfast favorites. My kids LOVE them, and they freeze well so I can make them in bulk!

You can use regular or jumbo muffin tins to bake the eggs, but I’ve found that 7 oz ramekins result in eggs that are sized perfectly for the English muffins.

Sausage, Egg, & Cheese Muffins

• 6 Whole Grain English Muffins
• 6 Large Eggs
• 6 Slices of Ultra Thin Deli Cheese
• 6 Precooked Turkey Sausage Patties

Preheat oven to 350 degrees. Spray 6 ramekins or muffin tin with cooking spray. Break an egg into each ramekin, and break up the yolk with a knife or fork. Bake eggs for 20-25 minutes until yolks are cooked.

To assemble muffins, lightly toast the English muffins. Place a cooked egg on the bottom half of each muffin. Top with a sausage patty and a slice of cheese.

To freeze: wrap each muffin in wax paper, and then store together in a gallon size freezer bag.

To reheat: cook thawed muffins in the microwave on full power for 60 seconds. Cook frozen muffins at half power in the microwave for 3 minutes, flipping over halfway through cooking.