How To Bake Eggs For Breakfast Sandwiches?

How do you make scrambled eggs for sandwiches?

  • Directions Scramble 2 large eggs at medium heat. Spread 1 teaspoon butter on 2 white bread slices. Place cooked eggs inside 2 white bread slices. Place bread on medium heat for 1 minute each side. Turn off heat and enjoy! Submit a Correction

Do baked eggs keep?

Eggs can be baked, covered and refrigerated up to five days. Cooked eggs may also be frozen.

What is it called when you bake eggs?

Shirred eggs, also known as baked eggs, are eggs that have been baked in a flat-bottomed dish; the name originates from the type of dish in which it was traditionally baked. Shirred eggs are considered a simple and reliable dish that can be easily varied and expanded upon.

How long do baked eggs keep?

Proper storage of eggs can affect both quality and safety. Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking. Use frozen eggs within 1 year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together.

How long does it take to bake eggs at 350?

Bake eggs at 350ºF for 10-15 minutes or until the yolk reaches your desired doneness. If your eggs don’t come right out, run a knife around the edges to help them loosen.

Why you should not keep eggs in the fridge?

Eggs are a good source of protein and calcium. Keeping eggs in the fridge cause the growth of bacteria on the shells and this turn and enter the insides of the eggs, in turn making them inedible. Hence, according to many studies, eggs should be kept at room temperature for ideal consumption.

What temp should baked eggs be?

Eggs will reach temperature of 160° if properly cooked. Cook until a thin-blade knife inserted near the center of the dish comes out clean. If knife is clean, then the dish is done. If any of the dish sticks to the blade, bake a few minutes longer and test again.

How do you tell when baked eggs are done?

Cook or bake until a thermometer inserted at the center shows 160° F or a knife inserted near the center comes out clean. You may find it difficult to tell if a knife shows uncooked egg or melted cheese in some casseroles and other combination dishes that are thick or heavy and contain cheese – lasagna, for example.

Are baked eggs healthy?

Research has shown that when eggs are baked for 40 minutes, they may lose up to 61% of their vitamin D, compared to up to 18% when they’re fried or boiled for a shorter period of time ( 11 ). However, even though cooking eggs reduces these nutrients, eggs are still a very rich source of vitamins and antioxidants ( 5 ).

Can you freeze eggs?

According to the USDA Food Safety and Inspection Service (FSIS), you can freeze eggs for up to one year. When you’re ready to use frozen eggs, thaw them overnight in the refrigerator or under running cold water. Use egg yolks or whole eggs as soon as they’re thawed.

Should I wash my eggs before refrigerating?

Don’t wash the eggs until you use them, unless they’re soiled. Fresh unwashed eggs do not need to be refrigerated for several weeks. Always refrigerate washed eggs. Eggs will maintain a higher quality when stored in the refrigerator – washed or not.

Can I eat fertilized eggs?

Can you eat fertilized eggs? Yes, it is perfectly okay to eat fertilized eggs. A fertile egg laid by a hen but that is not incubated is safe to eat. Once you collect the eggs and put them in the fridge, the embryo develop of the egg is completely stops.

How long does it take for eggs to cook in the oven?

Preheat your oven to 400 degrees and generously spray a nonstick muffin pan with cooking spray. Crack each egg into a muffin cavity, being careful not the break the yolk. Sprinkle each with salt and pepper. Bake for 10-12 minutes, or until the yolk is cooked until your desired runny-ness.

Can you bake with just egg?

Just Egg Ingredients Just Egg’s two main ingredients are water and mung beans. In addition, mung beans give off the same creamy consistency as chicken eggs and act as a great binder in baking!

Can you freeze baked eggs?

Eggs. To avoid a rubbery or overcooked texture when reheating, scramble or bake your eggs first before freezing. Place on a waxed paper-lined baking sheet and freeze until solid. Wrap each serving in foil or store in zip-top bags until ready to thaw and reheat.

Sheet Pan Breakfast Sandwiches

These are ideal for quick weekday breakfasts since they freeze and reheat well. Make these, and you’ll like them!

Ingredients

12 big quail eggs a half-gallon of whole milk cheese (about 6 ounces) Spray with nonstick properties seasoning with salt and pepper Avocado English Muffins are a type of muffin that originated in England. Bacon is a delicacy in many cultures (optional)

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit. Combine the eggs and milk in a large mixing bowl until blended. Lightly coat a sheet pan with nonstick spray before baking (or butter it lightly). Pour the eggs into the sheet pan that has been prepared. Preheat the oven to 375 degrees and bake the eggs for 12 minutes. It is best if the eggs are almost entirely cooked through. It’s fine if there is still a small amount of liquid
  2. Remove the sheet pan from the oven and top with cheese. Continue baking for another 3 minutes to melt the cheese and finish cooking the eggs. Salt and pepper the cooked eggs after they have been removed from the pan. After allowing the eggs to cool fully, cut them into 12 equal squares and wrap each square individually in plastic wrap. Squares should be frozen. Additionally, wrap eggs in aluminum foil to keep them fresh for a longer period of time. In order to reheat eggs, take them from the plastic wrap and microwave them on high for approximately a minute until warm. Prepare an easy and tasty breakfast sandwich by combining eggs, avocado, and optionally fried crispy bacon on a toasted english muffin
  3. Serve immediately.

In addition, the frozen eggs with cheese are a terrific option for a quick kid’s breakfast. They are a big hit with my one-year-old!

Here are a few other great breakfast sandwich recipes!

  • Breakfast sandwiches such as the Hodgman Breakfast Sandwich, the Five Minute Protein Breakfast Sandwich, and Latke Breakfast Sandwiches are all popular options. Country Cleaver’s Chorizo and Egg Breakfast Sandwich is a must-try.

Oven Baked Eggs – Perfect for Meal Prep

It is possible that this content contains affiliate links. For further information, please check my fullDisclosure Policy. For those who prefer their breakfast prepared in advance, my oven cooked eggs dish is for you. Make a large quantity and keep it in the refrigerator for up to 5 days. I’m not sure about you, but I can’t operate well in the mornings until I’ve had a decent cup of coffee beforehand. In no way, shape, or form am I the type of mother who prepares pancakes and bacon first thing in the morning.

  1. But don’t be concerned, everything will be OK with the kids.
  2. Yes, they will be, I am confident of that!
  3. Make ahead foods such as waffles and breakfast burritos can be reheated in the microwave, or in this example, a batch of oven baked eggs may be prepared ahead of time and roasted in the oven.
  4. To be completely honest, I was not a fan.
  5. Instead, I make whoopie pies in a whoopie pie pan.
  6. Given the limited amount of kitchen storage space available to me, purchasing a pan with such a precise name may force you to think again about your purchase for a time.

Here’s how to bake eggs in the oven….

Pre-heat your oven to 350 degrees Fahrenheit. Spray your pan with nonstick cooking spray, then crack the eggs into a bowl one at a time and move them to each slot in the pan. In order for the yolk to expand out, I prefer to make a little slit through it with a knife. Using this method, the egg may be cooked more evenly throughout without being overcooked. Season them with a pinch of salt and freshly ground pepper. Placing them in the oven to cook will result in the yolk and white being just set and no longer runny when they’re completed.

These eggs may be used to create a variety of delicious breakfast dishes!

Alternatively, you may place a handmade sausage patty in the centre, like I did.

Mmmmmm!

When you prepare a large quantity of breakfast for the week, you will save valuable time throughout your daily ritual. I’ve got a few more tricks in my sleeve for you in the morning. Keep an eye out for further information!

Other breakfast recipes you’ll love…

  • Egg McMuffin type sandwiches (that are freezer-friendly! )
  • Instant Pot Hard Boiled Eggs
  • Kid-Friendly, Make-Ahead Breakfast Ideas What Can I Make With Eggs
  • Low Carb Deviled Eggs (because, after all, why not?! )
  • Egg Salad (because, again, why not?! )

Preparation time: 5 minutes Preparation time: 13 minutes Time allotted: 18 minutes

Ingredients

  1. Preheat the oven to 350 degrees Fahrenheit. Nonstick cooking spray should be sprayed into a whoopie pie pan. Break the eggs into a bowl one at a time and transfer them to the pan slots
  2. Each yolk should be pierced with a knife to allow the yolk to spread. After that, season with salt and pepper to taste. Place the pan in the oven for 13 minutes, or until the egg and yolks are cooked through. Run a butter knife or a rubber spatula around the outside of each egg.

Notes

Baked eggs can be stored in an airtight container in the refrigerator for up to five days. Eggs that have been cooked can also be frozen. You may eat them on their own or use them to build a sandwich!

Nutrition Information:

1 gram is equal to one gram. The following is the amount of food per serving: Calories:72 5 g of total fat 2 g of saturated fat 0 g of Trans Fat 3 g of unsaturated fat Cholesterol:186mg Sodium:96mg Carbohydrates:0g Fiber:0g Sugar:0g Protein:6g As previously seen on Meal Plan Monday

Make-Ahead Baked Egg Sandwiches

These were nice since they were quick and simple to put together. Unfortunately, I’ve discovered that it’s tough to warm after taking it out of the refrigerator. When I thaw an egg, it can take anywhere from two to three minutes before it is even warm. Then I have to microwave the egg for an additional 25 seconds in order for it to even be heated. It takes a lot of effort to heat it up, but the flavor is excellent. The most difficult element is getting the entire sandwich heated without melting all of the cheese or making the english muffin hard on the outside.

The first time I attempted them, they turned out perfectly.

I make a lot of these and serve them on english muffins.

These were fantastic.

  • The cooked eggs may be sliced to the perfect size after they have been prepared.
  • Before baking eggs, I recommend seasoning them with salt and pepper.
  • This is a recipe that I’ve been making for years and have eaten on my way to work.
  • When compared to the croissant, they have less fat and are a little more substantial overall.
  • I make use of eggbeaters.
  • It is best to wrap each one individually and store them in a gallon zipped storage bag to avoid freezing them and getting freezer burn on them.
  • This allows them to heat up a bit more evenly in the morning.

I prepared them at night, covered them in plastic wrap, placed them in the refrigerator, and brought one to work the next day.

They must have been very tasty since when I returned home from work to freeze a few, they had all been devoured!

These were so simple to create that I will be making them on a regular basis now.

It’s a great option for a quick breakfast on the road, or any time of day.

I’ve prepared extras in the past and stored them in the refrigerator; they reheat wonderfully.

I recommend that you start with Beginiers.

Toast first, then add your egg and any additional ingredients.

If you choose to bake the eggs in the oven, allow for an extra few minutes.

Wrap in parchment or wax paper and place in a ziplock freezer bag to keep frozen!

Because every microwave is different, some individuals may find that they need to thaw the sandwich for 1-2 minutes before cooking it.

It takes far less time to make them frozen than it does to make them fresh.

I don’t require a large amount of egg, so I cut the egg portion in half.

The true reason for my evaluation is that you will need to experiment with your microwave to see whether or not this is a good fit for you.

I can make an adjustment and cook the eggs on half power without the toast and then add the cheese later, but that doesn’t work with my morning schedule – I need something that I can nuke and eat right then and there.

Because every microwave oven is different, there is nothing wrong with this recipe; it is just a bit disappointing:( I made these for my husband the other week.

  1. He stated that they reheated rather well.
  2. English muffins made with sour dough and strong cheddar cheese were utilized.
  3. They were done in 18 minutes in the oven.
  4. Thank you, Dee!

How To Make Freezer-Friendly Breakfast Sandwiches

We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission. I don’t believe it’s an exaggeration to say that the entire notion of freezable breakfast sandwiches has completely transformed my life. Or, at the very least, my mornings. My mornings, without a doubt. It’s enough to mention that they’re fantastic. If you enjoy eggs in the morning, purchase breakfast on the way to work frequently, would want to save a few dollars, or any combination of the above, freezer-friendly breakfast sandwiches are going to make you very happy!

  • Before we get started, I want to send a major shout-out to Kitchn readerSchwed for bringing my attention to the potential of making frozen breakfast sandwiches on the blog.
  • I couldn’t stop smiling.
  • Breakfast on a hectic weekday morning is no longer a problem.
  • After recalling Faith’s recipe for quick baked omelets that can be made ahead of time, I decided that was the direction I wanted to go.
  • The fact that it is mainly hands-off and rather foolproof — simply whisk the eggs with the milk, pour them into a casserole dish, and bake for approximately half an hour — is a plus as well.
  • You may alternatively use a biscuit cutter or a drinking glass that is approximately the same size as your English muffins to cut out precisely formed egg rounds for baking.
  • After cutting, a 10-egg oven omelet yields around one-and-a-half eggs per sandwich, which is ideal for those watching their calories.
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If you choose, you may use any of the other egg-cooking methods indicated above; choose the one that makes the most sense for your particular cooking situation.

They aren’t quite as nice as if you’d cooked everything from scratch that morning, but for a make-ahead sandwich that can be transported from freezer to microwave to breakfast table in under a minute, they get two thumbs up from me.

Everything is in working order.

The egg-wich recipe I’ve included here is about as simple as it gets, which is exactly how I like my egg-wiches.

You may also add some wilted greens, sautéed broccoli, or other leftover veggies to the eggs while whisking them together.

Toss a couple shakes of spicy sauce on top of the cheese and serve immediately. Alternatively, brioche buns might be substituted with the English muffins for a more refined presentation. This is a recipe that you may easily adapt to your own needs in your own kitchen. Have a good time!

Ingredients

  • Big eggs
  • 1 cup whole milk
  • 1 teaspoon kosher salt
  • 6 slices bacon (optional)
  • 6 slices cheese, such as cheddar, Monterey jack, or Swiss
  • 10 large eggs
  • 1 teaspoon kosher salt 6-

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit: Organize the oven such that one rack is in the bottom third and another rack is in the upper third
  2. Prepare the eggs as follows: In a large mixing basin, whisk together the eggs, milk, and salt until well combined. Coat a 9×13-inch baking pan with nonstick cooking spray before pouring the eggs into it. Place the baking sheet on the bottom rack of the oven. 30 minutes, or until the eggs are puffed around the edges and golden spots appear, and a paring knife put in the center comes out clean, depending on how large your eggs are. Allow to cool fully
  3. Preparing the bacon is optional. Prepare a baking sheet by lining it with aluminum foil. Place the bacon on a baking sheet in a single layer, making sure that no pieces overlap one another. Turn up the edges of the foil to capture any grease that may have accumulated. Place the bacon on the upper shelf of the oven and bake for 15 to 20 minutes, or until the bacon is crispy. Immediately after finishing, move the bacon to a dish lined with paper towels to allow it to drip. When the pieces have cooled, cut them in half to make them more manageable to place on the sandwiches. 6 slices of cheese, sliced (if you haven’t already), should be prepared in advance. The English muffins should be roasted in the oven for only a few minutes, until the edges are toasted, after the eggs and bacon have both been completed cooking. Before toasting the muffins, you can brush them with melted butter if you want. Remove the egg circles by cutting them out: Lift the eggs out of the pan and onto a chopping board by using a spatula to do so. The eggs should be sliced into 6 circles using a big biscuit cutter or drinking glass (about the same size as your English muffins). (If you have extra English muffins, you can use the scraps to create more sandwiches, or you can use them in salads, stir-fries, or other fast meals throughout the week.)
  4. Assemble the sandwiches in the following ways: Make an arrangement of the bottom half of the English muffins on your work surface in a row. Add an egg round, a slice of cheddar, and two pieces of bacon on the top of each one (if using). Lastly, add the muffin tops to finish. Wrap the sandwiches in plastic wrap before freezing them: Each sandwich should be wrapped in a square of aluminum foil. Make a note on the sandwich using a permanent marker to indicate the contents and the date. Placing all of the sandwiches in a freezer bag or container is recommended. Freeze for up to a month at a time. Instructions for reheating: Using a paper towel to line a microwave-safe dish, unwrap the frozen sandwich and set it on the platter. (The cloth assists in absorbing some of the melting ice, preventing the bread from becoming soggy.) For 1 to 1 1/2 minutes, or until the cheese is melted and the egg is warmed through, microwave at high power for 1 to 1 1/2 minutes. (If you like, you may cook the muffin top separately if you choose! )

Recipe Notes

Hot breakfast sandwiches for a large group: If you like, you may serve everything straight away! Assembly of the sandwiches should be done as soon as all of the components have been removed from the oven and while the eggs are still warm. The open-faced sandwiches should be placed in a heated oven for a few minutes to allow the cheese to melt, then the toasted English muffin top should be added. Breakfast sandwiches made in the refrigerator: Alternatively, you may prepare all of the sandwich components ahead of time and assemble them when you’re ready to eat them.

  1. Want to see some more ingenious methods for doing tasks around the house?
  2. We’re also seeking for excellent instances of domestic intelligence from you!
  3. Emma Christensen is a young woman from Denmark.
  4. She is the author of True Brews and Brew Better Beer, among other books.

Fluffy Sheet Pan Eggs

I consider myself to be something of a morning sando aficionado. It’s a cute tiny bakery in the heart of the city that serves amazing pastries, the best assortment of breakfast sandwiches, and a delicious stout latte. This is my favorite restaurant on the planet. I had seen a variant of these Fluffy Sheet Pan Eggs in a biscuit sandwich style at my neighborhood bakery and knew I had to duplicate them as soon as possible. It was obvious that I needed to bake the egg in a sheet tray and slice it, so that was chore number one.

The egg mixture itself was so light and airy that it literally came apart in your mouth.

It reminded me of the feel of the sous vide egg bits from Starbucks, so that’s where I started my recipe explorations from.

I’ve included a couple suggestions below!

Fluffy Sheet Pan Eggs IngredientsSubs

Eggs shredded gruyere cheese — any shredded cheese will do — or any combination of the above! If desired, you can incorporate extra shredded cheese into the mixture after it has been thoroughly blended. full-fat cottage cheese — If you want, you may use cream cheese instead. seasoning with salt and black pepper

How to Make Fluffy Sheet Pan Eggs.

Preheat the oven to 300 degrees Fahrenheit and set a baking dish filled with 1 inch of water on the bottom rack of the oven. Pour all of the ingredients into a blender and process on high for 20 seconds or until the mixture is light and frothy, depending on your preference. Preparation: Spray a 1/4 sheet pan (9×13) with cooking coat, line it with parchment paper, then spray it again.

Pour the egg mixture onto the sheet pan that has been prepped and bake for 30-35 minutes, or until the eggs are just set in the middle. Remove from the oven and allow it cool for 5 minutes before slicing into serving pieces.

How are these different than other sheet pan eggs?

Texture is an important part of a design. If you’ve ever tried Starbucks’ sous vide eggs, you’re probably familiar with the creamy and fluffy feel of the eggs. That’s precisely how they feel like too! The water in the oven provides a humid atmosphere, which helps to keep them moist and delectable throughout the process.

To store:

Slice into parts and store in an airtight jar in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the microwave or in a heated oven until warm.

How can I use these Fluffy Sheet Pan Eggs?

Using these quick sheet pan eggs in sandwiches is my favorite way to enjoy them! A large buttermilk biscuit with tomato, sausage, and some grainy dijon mustard on top sounds delicious, doesn’t it? DROOOOL. To the point that I’m actually salivating because it sounds so delicious. Alternatively, you might have an everything bagel with white cheddar cheese and crispy bacon, as seen below. This is a classic. Of course, if you’re following a low-carb or ketogenic diet, you can leave it as is, and it will still be wonderful.

Tip:

If you wish to use these for sandwiches, you may cut the parts into rounds with a cookie cutter, biscuit cutter, or even a paring knife to match the size of the bread, biscuit, muffin, or bagel that you’re using. Any leftover scraps may be eaten as-is for a quick and easy breakfast!

Mix-Ins for Fluffy Sheet Pan Eggs

  • Bacon crumbles, diced bell peppers and onions, and sliced mushrooms are all included. spinach that has been defrosted and pressed to remove any moisture Breakfast sausage that has been browned
  • Everything bagel seasoning
  • Everything bagel flavoring

More Breakfast Recipes to serve with your Fluffy Sheet Pan Eggs!

Corn Fritter, Chorizo, and Egg Stacks with Green Chili Jam Keto Smoked Salmon Everything Quiche Honey Buns for Two Corn Fritter, Chorizo, and Egg Stacks with Green Chili Jam Cherry French Toast with Sausage, Egg, and Cheese Cresent Rolls (old-fashioned style)

I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or reques ts!

  • 4 large eggs
  • 12 cup of grated gruyere cheese
  • 14 cup full-fat cottage cheese
  • 14 teaspoon kosher salt
  • A dash of freshly ground black pepper

Instructions

  1. Preheat the oven to 300 degrees Fahrenheit and set a baking dish filled with 1 inch of water on the bottom rack of the oven. Pour all of the ingredients into a blender and process on high for 20 seconds or until the mixture is light and frothy, depending on how strong your blender is. Cooking spray a 1/4 sheet pan (9×13) with a rim with cooking spray, line with parchment paper, then spray the parchment paper again. Using your hands, pour the egg mixture into the sheet pan that has been prepared. Bake in the oven for 30-35 minutes, or until the eggs are just set in the middle. Remove from the oven and allow it cool for 5 minutes before slicing into serving pieces.

Simple Sheet Pan Scrambled Eggs Recipe

Looking for a quick and easy way to feed a large group of people? These Scrambled Eggs on a Sheet Pan are the ideal addition to any breakfast or brunch menu. Alternatively, they make excellent egg squares for breakfast sandwiches. Put this dish in the category of recipes that will make your life simpler! Whether you’re preparing a brunch for a crowd or simply attempting to meal prep for your family, this guide will help you. The time it takes to make these Easy Sheet Pan Scrambled Eggs is only minutes!

Go to the following page:

  • Scrambled eggs on a sheet pan: how to cook them, what to serve them with, if they are dairy-free, how to store them, and other breakfast recipes

How to make sheet pan scrambled eggs

When I say “Simple,” I really mean it! Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Whisk together the eggs, milk, salt, and pepper in a large mixing basin. Prepare a sheet pan by lining it with parchment paper. I had a lot of empty sheet pans, but I didn’t need nearly as many eggs as I had planned. I made a divider out of a piece of aluminum foil that I put below my parchment paper. Do you need parchment paper for this project? In a technical sense, this is not true, but it makes serving and cleanup a ten-fold improvement.

Bake at 400 degrees for about 15 minutes, or until the eggs are completely done.

Toppings

So now that you’ve learned how to create basic Sheet Pan Scrambled Eggs, it’s time to branch out and try something new.

You may design them as elaborate or as simple as you like. By sprinkling any of these toppings on them before baking them, you may transform them into sheet pan omelets.

Serving Suggestions

These are fantastic when served in the same manner as regular eggs. Alternatively, they are fantastic when combined with English Muffins or Homemade Biscuits to make your own breakfast sandwich.

Dairy Free

If you are attempting to stay away from dairy products, you should have no trouble making these oven baked scrambled eggs. You may use any dairy-free milk alternative to make this recipe. It performs in the same manner.

Storage

Eggs that have not been consumed should be refrigerated in the refrigerator for up to 2 days. You may also cut them into egg squares and freeze them for use as individual breakfast portions the next morning. Once frozen, just take from the freezer and reheat in the microwave until warm. They may be kept frozen for up to three months at a time.

Recipe

Looking for a quick and easy way to feed a large group of people? These Scrambled Eggs on a Sheet Pan are the ideal addition to any breakfast or brunch menu. Alternatively, they make excellent egg squares for breakfast sandwiches. Preparation time: 5 minutes Cooking Time: 15 minutes Time allotted: 20 minutes CourseBreakfast CuisineAmericanServings6ServingsCalories138kcal

  • 400 degrees Fahrenheit (200 degrees Celsius) Oven temperature Prepare a sheet pan by lining it with parchment paper. As a result, cleaning and serving are simplified. In a large mixing basin, whisk together the eggs and milk. Adjust seasonings with salt and pepper to taste Pour the eggs onto the sheet pan that has been covered. Additional toppings such as cheese, vegetables, and other ingredients can be added at this time if you so want. Place the pan in the oven for about 15 minutes, or until the eggs are fully cooked. Enjoy the eggs by slicing them into squares and serving them

The following are the nutritional values: calories: 138kcal|carbohydrates: 2g|protein: 12g|fat: 9g|saturated fat: 3g|cholesterol: 329mg|sodium: 134mg|potassium: 148mg|sugar: 1g|vitamin A: 508IU|calcium: 72mg|iron: 2mg| Please let us know how it went! Comments are much appreciated!

Freezer Breakfast Sandwich with Oven Baked Eggs

Freezer Breakfast Sandwiches with Oven Baked Eggs are simple to prepare, wrap up, and store in the freezer. Then, on a busy morning, all you have to do is pop them into the microwave and you’ve got yourself a quick and easy breakfast! I’ve been stuck in a rut with cold cereal lately, and my poor kids have been suffering for lack of variety (and nutrition) in their morning meals.Last week, my 15-year-old son kindly requested that I restock the freezer withhis favorite breakfast sandwichbecause he just couldn’t take one more bowl of rice crispies.With my schedule being as crazy as it has been lately, I knew there wouldn’t be time for me to makemy favorite breakfast sandwich.It was a good Take a peek at this fantastic collection of kid-friendly and simple recipes to get children started in the kitchen!

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Description

On a hectic morning, this simple recipe creates a huge batch of breakfast sandwiches that you can freeze and then heat up in the microwave when you have time.

  • 1 dozen big eggs, seasoned with salt and pepper
  • 12 english muffins, sliced cheese, 12 sausage patties
  1. Preheat the oven to 350 degrees Fahrenheit. Grease 12 muffin pans generously with cooking spray. Once you have cracked one egg into a tiny dish, check to see that there are no shells before placing the egg into one of the muffin pans. Repeat the procedure with the remaining eggs. Season the tops of all of the eggs with a pinch of salt and freshly ground pepper. If preferred, use a butter knife to crack open the yolk before baking for 20 minutes, or until the eggs are set. Assemble the sandwiches, cover them individually in plastic wrap, and place them in the freezer. Remove the sandwich from its packaging, cut it into two pieces, and microwave for 1 1/2 to 2 minutes, depending on the wattage of your microwave.

Nutrition

  • A single sandwich has 350 calories, 2 grams of sugar, 854 milligrams of sodium, 18 grams of fat, eight grams of saturated fat, seven grams of unsaturated fat, and zero grams of trans fat. Carbohydrates are 26 grams, one grain of fiber, and twenty grams of protein.

Recipe for a quick breakfast sandwich (keywords)

Reader Interactions

Make a batch of these breakfast sandwiches ahead of time and store them in the freezer for easy weekday mornings!

Ingredients

  • 12slices Canadian bacon
  • 6eggs with salt and pepper to taste
  • 6English muffins split
  • Softened butter
  • 6 pieces Cheddar cheese
  • 6 English muffins split

Steps

  • 1Preheat the oven to 350 degrees Fahrenheit. Cooking spray should be sprayed into 6 ramekins. Fill each ramekin halfway with an egg and season with salt and pepper to taste. Using a fork, puncture the yolks and very lightly beat each one until well combined. Bake for 12 to 15 minutes, or until the egg is firm to the touch. Allow to cool completely before carefully removing from ramekins. Using butter, smear the insides of English muffins before assembling the sandwiches. Fill each English muffin with 1 egg, 1 piece of Cheddar cheese, and 2 slices of Canadian bacon, and bake until the eggs are set. Wrap each securely with plastic wrap to prevent leakage. Store in the freezer for up to 2 months or the refrigerator for up to 1 week
  • 3 Remove the dish from the plastic wrap and cover with a paper towel to reheat. Heat in the microwave for 2 minutes on Medium (50 percent power), flipping halfway through.

Tips from the Betty Crocker Kitchens

  • Using cooked bacon or sausage patties in instead of the Canadian bacon, if preferred, is an acceptable substitution. tip 2Piercing the egg yolk with a fork before baking allows the egg to cook flat, which is ideal for assembling sandwiches

Nutrition

This recipe does not have nutritional information available at this time. 2021 ®/TM General Mills All Rights Reserved

How to Bake Eggs in Oven in Muffin Tin {15 Minutes Meal Prep}

This method for baking eggs in muffin tins in the oven is a simple option for those who need to get out the door quickly in the morning! These muffin tin eggs are done in 15 minutes and make for the perfect meal prep breakfast that can be served with muffins, croissants, or toast as an accompaniment. Using a muffin tin, these Oven Baked Eggs are really delicious! You will get as addicted to producing these eggs as we have been to eating them. Make them as soon as you arrive home from the grocery shop since they are really quick to prepare.

Spray the muffin tin with cooking spray, break the eggs, and pop them in the oven.

️ Why This Recipe Works

The cost of a single batch of these is only $2 for conventional eggs and around $4 for organic eggs. In any case, it is quite inexpensive for a week’s worth of breakfasts. Simple– This is a straightforward recipe. Everyone from high school kids to college students to those who are just starting out in the kitchen may create them with success because they are not hard or tough to prepare. Versatile– You can modify up this dish a million times and just spend a couple of dollars doing so while still saving money.

Taste and texture are similar to those of a hard boiled egg without the hassle of cooking and peeling the egg.

Ingredients

You don’t need much to create them, and I’m guessing you already have everything you need in your kitchen right this minute. Ingredients that are quite simple and that you probably already have! Twelve eggs– I used eggs from my local farmer’s market, but you may use the eggs you normally buy at the grocery store. Just a touch of salt and pepper will enough! If you’re looking for something new, experiment with some other spices as well. Every now and then, just for kicks, I’ll sprinkle on some BBQ seasonings.

️ Instructions

Super Simple Method for Preparing Breakfast for the Week. Step one: Preheat the oven to 350 degrees Fahrenheit. Step two: Spoon the mixture into a muffin tray that has been gently oiled. Season the eggs with a pinch of salt and freshly ground pepper. Step Three: Bake for fifteen minutes at 350 degrees Fahrenheit. Depending on how firm you want your yolk, you can fry them for a bit longer if you like. Step Four: Remove the pans from the oven and set them aside to cool. Using a spoon, scoop out each egg and place it in a food storage container to keep them fresh.

Expert Tips

Stir in some finely chopped veggies to your scrambled eggs for something a bit different! Increasing the baking time to around 20 minutes will guarantee that it is properly cooked through. Cooking Time varies due to the fact that each oven is calibrated somewhat differently. Make careful to check your eggs at 10-12 minutes to ensure they are not overcooked. Eggs that are softer– If you like a softer variety, check them at 9 to 11 minutes. For Egg Salad and Potato Salad – This is a great ingredient to have on hand for a fast egg salad or to toss into your weekend potato salad.

These are suitable for both the Keto and Paleo diets.

That is definitely something to be proud of!

Serving Tips

We often offer them in the form of McMuffins. We’ve tested them on bagels, english muffins, and standard bread slices, and we’ve discovered that they’re the best match for an english muffin since you can get a taste of egg with every bite. In order to create the breakfast sandwiches, first toast an english muffin and then cut it in half. Place the egg on top of the toast, followed by a piece of cheese.

Sandwiches should be heated in the microwave for approximately 45 seconds. Every time, it comes out delightfully warm and gooey. Even better, breakfast is provided hot and ready in less time than it takes me to make a cup of coffee in the morning. Baked eggs that are the perfect size for breakfast!

For a few other serving ideas:

Are you unsure of how to present these baked eggs? Here are a few simple suggestions for you to consider.

  • Pre-made rice and salsa are served with the diced meat. A tiny breakfast burrito bowl that can be assembled in under a minute, if that. In a large mixing basin, combine the sliced red peppers, cucumbers, and tomatoes. With additional ingredients such as sautéed mushrooms, onions, and peppers
  • Breakfast sandwiches are also a nice alternative for the morning. Use the egg to decorate the top of your biscuit, English muffin, or other baked good. With a dish of hash browns on the side and an egg from a muffin tin on top
  • Prepare an egg on top of a thick piece of beef steak, add a tomato, and season with salt and pepper to finish it off. Place an egg on a platter and top it with slices of avocado
  • Serve immediately. There’s no bother when you’re alone. Even though they are merely seasoned with salt and pepper, the baked eggs are rather excellent on their own, and we occasionally like eating one or two of them for breakfast on their own.

Because it just takes one minute of labor (breaking the eggs into the muffin pans and seasoning with salt and pepper), we are no longer tempted to stop at the drive-thru for breakfast. Not that it’s a frequent occurrence around here – but we’re easily persuaded on busy mornings, and we end up saving a decent chunk of coin as a result of our decision.

Recipe FAQ

Is it possible to freeze cooked eggs? Although technically possible, freezing them will result in a somewhat altered texture. As long as this does not cause you any discomfort, go ahead. Can I use Parchment Paper Liners instead of plastic wrap? Because the eggs have a tendency to stick to them, I do not advocate it. It will be necessary to coat the pan with nonstick cooking spray in order for them to slip out easily. What is the best way to reheat these cooked eggs? Place one or more of the eggs in the microwave for 20-30 seconds, depending on how many you have.

  • What is the protein content of an egg?
  • The amount of protein in an egg varies depending on the size of the egg.
  • What is the shelf life of eggs?
  • The containers will be labeled with a best before date, which you should adhere to.
  • Because they will spoil much more quickly.
  • Cooking spray (nonstick) and 1 dozen eggs
  • Season with salt and pepper to taste
  • Preheat the oven to 350 degrees Fahrenheit. Crack the eggs into a muffin tray that has been gently oiled. Sprinkle the eggs with a pinch of salt and pepper and bake for fifteen minutes at 350 degrees. Every oven is different, so please check your eggs after 10-12 minutes to see how they are doing to ensure they are done properly. ***
  • Remove from the oven and set aside to cool. Using a spoon, scoop out each egg and place it in a food storage container to keep them fresh. Refrigerate for up to four days before serving.

Zero Weight Watcher Points are awarded for participating in the Freestyle program. Substitutions: Change up the seasonings a little and you’ll have an entirely new taste. Stir in some finely chopped veggies to your scrambled eggs for something a bit different! However, you need increase the baking time to around 20 minutes to ensure that it is thoroughly done. I’ll also scramble them and toss them with some fresh vegetables. If you want to do so, increase the baking time by 3-5 minutes. Overcooked Eggs: Every oven is adjusted differently, which results in overcooked eggs.

  • Store in the refrigerator for up to 5 days in a tightly sealed container after making the preparation.
  • The containers will be labeled with a best before date, which you should adhere to.
  • Because they will spoil much more quickly.
  • It will be necessary to coat the pan with nonstick cooking spray in order for them to slip out easily.

A serving contains:1egg|62kcal|5g of protein, 4g of fat, and 1g of saturated fat. Cholesterol is 163 mg, sodium is 62 mg, potassium is 60 mg, vitamin A is 240IU, calcium is 25 mg, and iron is 0.8 mg.

Sheet Pan Eggs

It is possible that this content contains affiliate links. Please review our information-sharing policy. Sheet Pan eggs are the latest addition to my collection of sheet pan dinners. Sheet pan dinners are my favorite since they are a) simple to prepare, b) simple to clean up, and c) fantastic for feeding a lot. I’ve done it with fish and steak, and now I’m going to do it with eggs. Making use of 18 eggs in a blender, as well as whatever veggies you choose and cheese, this recipe may easily serve 12 people for breakfast or brunch.

When there are just 1-3 persons, I’ll usually accommodate specific requests such as hard-boiled, fried, or poached eggs.

However, if there are more than 4 people, I will have to bulk cook.

If you’re seeking for a simple method to serve eggs to a large group of people, you’ve come to the right place, my friends!

Ingredients and Substitutions

  • Make use of the freshest eggs you can find, ideally organic or free range, to make this recipe. You may also create them entirely out of egg whites if that’s what you like. To make fluffy eggs, I use 2 percent milk, but you may use any milk you have on hand, including plant-based milk or even cream if you like. Veggies: Mushrooms and red bell peppers were the vegetables I used, but you may use any other vegetables to top this dish off. To be safe, avoid foods that are high in water content, such as tomatoes, because they leak excessive moisture. To keep the color consistent with the eggs, I use shredded cheddar cheese, but you may use whatever cheese you choose
  • Shredded cheese Even while I prefer to leave these oven cooked eggs vegetarian, you can simply add meat on the top to make it a more filling breakfast.

How to make sheet pan eggs

What I prefer to do is rapidly whisk the eggs together in a blender until they are well combined. You may also use a bowl and whisk, but be prepared to give your arms a good workout if you do so. Blend those eggs, pour them onto a sheet pan, then decorate the top anyway you see fit. Alternatively, divide the toppings in half and serve vegetarians on one side and meat eaters on the other. Grease a sheet pan, then line it with parchment paper and grease it once more, and you’re done. This guarantees that the eggs do not become stuck to the bottom of the pan.

  • And then top it with your favorite veggies, meats, and cheese, and bake it in the oven until it is golden brown.
  • You want to make sure that the center of the pan is properly positioned.
  • Actually, they come out to be roughly the size of a piece of bread.that is the greatest coincidence of all time!
  • The texture of the sheet pan eggs is more like a frittata than scrambled eggs, but it’s fluffy, flavorful, and easy to prepare for a large group of people!
See also:  How I Rate My Subway Sandwiches?

Top tips to make sheet pan eggs

  1. It is important not to over-blend the eggs. Ideally, you want to blend them just long enough to incorporate the yolks with the whites, but not for too long that they get frothy and start to form bubbles in the mixture. Keep a close eye on the blender because the performance will vary depending on the type you select. Make use of a baking sheet with a rim. It’s possible that the most difficult element of this dish is just transporting them from the counter to the oven. Consider the scenario of 18 eggs in a pan. As a result, using a baking sheet with a rim is essential
  2. Make careful to oil the pan on both sides. By double greasing, I mean saturating the pan with cooking spray, lining it with parchment paper, and then saturating it with cooking spray again. This just makes removing the sliced sheet pan eggs from the pan without any sticking issues a breeze. You should keep the quantity of toppings to a minimum. Making them your own is a lot of fun, but be careful not to go overboard with the additions, particularly the veggies. This is due to the fact that they might leak an excessive amount of moisture, which can damage the final outcome of the sheet pan eggs, making them overly liquidy. While the pan is in the oven, carefully pour the eggs into the pan. This was a fantastic advice from one of my readers about avoiding wandering around with a full pan of eggs in your backpack

Frequently asked questions

Is it possible to freeze unused eggs? Yes, this is a terrific lunch to make ahead of time and freeze. Make care to allow them to cool fully before slicing them into single portions and storing them in freezer-safe bags or containers. They will keep for up to three months in the refrigerator. Thaw overnight in the refrigerator, then reheat in the microwave before serving. What are you going to serve with them? These sheet pan eggs make a delicious breakfast or brunch dish when served on top of a slice of whole grain bread or with some Garlic Parmesan.

Eggs are something I can eat at any time of day.

When the eggs are no longer jiggly in the middle and the egg is completely set in the center, they are ready to be removed from the oven.

When you insert a toothpick into the center of the pan, it should come out completely clean.

These sheet pan eggs are a fantastic alternative if you are feeding a large group for breakfast or brunch since they are so quick and simple to prepare! When you’re in a hurry in the morning, these oven cooked eggs are a terrific option for a quick breakfast!

More egg recipes:

  • Hard-boiled eggs cooked in the air fryer
  • Vegetable frittata
  • Kale frittata
  • Avocado toast with egg
  • Low-carb egg wrap
  • Avocado egg bake

More sheet pan recipes:

  • Cod on a Sheet Pan
  • Steak Fajitas on a Sheet Pan
  • Lemon Garlic Salmon on a Sheet Pan
  • And more.

You may rate the recipe and leave a comment below if you’ve tried this healthy-ish feel good Sheet Pan Eggsrecipe or any other recipe on FeelGoodFoodie. I’d be interested in hearing about your experience in creating it. And if you took any photos of it, please share them with me on Instagram so that I may repost them on my stories! Preparation time: 5 minutes Cooking Time: 15 minutes Time allotted: 20 minutes

  • Cooking spray
  • 18 eggs
  • 1/3 cup milk
  • Salt and pepper to taste
  • 12 cup sliced mushrooms
  • 14 cup sliced red peppers
  • 1 cup shredded cheddar cheese
  • Sliced sourdough toast for serving
  • Mashed avocado for serving
  • Parsley for serving
  • Preheat the oven to 350 degrees Fahrenheit. Using cooking spray, grease a 12×17-inch rimmed sheet pan, line it with parchment paper, and coat it once more
  • Blend the eggs and milk together in a blender until smooth. Adjust seasonings with salt and pepper to taste. Using a sheet pan, spread the egg mixture evenly across the surface and top with the mushrooms, peppers, and shredded cheese
  • Bake the eggs for 15-18 minutes, or until they are firm to the touch. Allow the eggs to cool for a few minutes before slicing them into 12 equal pieces. On a piece of bread, spread the mixture with mashed avocado and fresh parsley, if preferred.

Preparation ahead of time: You may prepare this dish up to 4 days ahead of time. Simply place in an airtight jar in the refrigerator. It may be reheated on top of your bread or in the microwave when you’re ready to serve it. Change the serving size: If your group isn’t so large, use a 13-by-9-inch pan instead of a 12-by-17-inch pan. Bake for closer to 15 minutes if you use 12 eggs. Simply keep an eye on the eggs until they have set in the centre. Freezing Instructions: Refrigerate the sheet pan eggs until they are totally cool before slicing them into single portions and storing them in freezer safe bags or containers.

Thaw overnight in the refrigerator, then reheat in the microwave before serving.

Depending on the precise substances you choose, the results will vary.

The amount will vary depending on the cooking technique and the exact components utilized.

Make-Ahead Freezer Breakfast Sandwiches

Everyone enjoys a nice breakfast, but there are times when you are pressed for time or would like to sleep in a few more minutes rather than prepare breakfast for the day ahead. That’s why we’re offering these ridiculously simple Freezer Breakfast Sandwiches that you can cook ahead of time. A dozen sandwiches may be prepared at once, each one being customized to your requirements! We’re also offering three other techniques for reheating them so that you can pick the one that works best for your situation.

Skip the drive-thru and instead stock your freezer with these Make-Ahead Breakfast Sandwiches

It may be tempting to simply go through the drive-thru at your local fast-food restaurant or coffee shop to get a hot and ready portable breakfast, but you’ll quickly discover that doing so comes at a high financial penalty! This is especially true when you have a family to support. Your morning prayers have been answered with these Freezer Friendly Breakfast Sandwiches! Alternatively, prepare a dozen at a time and store them in your freezer so that you always have a tasty and gratifying breakfast available when you need it the next morning.

Whatever your reason for eating breakfast on the move (commuting, taking a day trip to the beach or mountains, serving a houseful of visitors, or simply not wanting to bother with breakfast on hectic mornings), these breakfast sandwiches are going to become your new best friend.

Ingredients for Make-Ahead Breakfast Sandwiches

  • The following ingredients: large eggs
  • Milk of choice–for dairy-free, pick plain non-dairy milk such as unsweetened almond milk
  • English muffins are a gluten-free favorite of ours. English Muffins from Canyon Bakehouse
  • These are excellent when sandwiched between slices of bacon or sliced ham
  • We’ve tried them both ways and they’re both delicious. Cut up slices of cheddar cheese — feel free to replace your favorite cheese or leave off the cheese entirely if you are avoiding dairy. Cheddar, Swiss, and pepper jack cheeses are among the most delectable
  • A pinch of fine salt and pepper
  • When assembling the breakfast sandwiches, you can add extra ingredients if you choose after they have been heated through. Sautéed spinach, sliced tomatoes, red onion or Quick Pickled Onions, sliced or mashed avocado, spicy sauce, and/or red pepper flakes are some of our favorite toppings.

Confused about different labels on eggs?Check this post outto learn all about choosing quality eggs.

Step 1: Preheat the oven to 350°F and oil a large, rimmed baking sheet (1117-inch diameter) with butter before starting the recipe. Make a mental note to put it away. Step 2: In a large mixing basin, whisk together the eggs and milk until well combined. Toss the eggs with salt and pepper before pouring them onto the baking sheet that has been prepared. Bake for 10-12 minutes, or until the eggs are set and slightly puffy in the center and no longer jiggly. 3. While the eggs are baking, arrange 12 English muffin halves face-up on another large baking sheet and bake for another 15 minutes.

  • After that, place a piece of cheese on top of each muffin.
  • (Optional) Then, place an egg patty on top of each muffin, followed by the other half of the English muffin.
  • Sandwiches should be wrapped and placed back on the baking sheet to freeze until firm.
  • Breakfast sandwiches may be stored in the freezer for up to 3 months if they are firmly wrapped.

How to reheat Freezer Breakfast Sandwiches

It’s simple to reheat your breakfast sandwiches in the microwave. Simply select the strategy that is most effective for you! To reheat sandwiches, follow these steps:

  • Using Thawed Sandwiches: Place the required number of foil-wrapped sandwiches in the refrigerator overnight to defrost before reheating. In a preheated 350°F oven or toaster oven, cook the foil-wrapped sandwiches for 20 minutes, or until they are well heated throughout.
  • To reheat a frozen sandwich in the microwave, first remove the foil from the sandwich (es). then microwave for 1 12 to 2 minutes, or until sandwiches are cooked through, loosely wrapping each sandwich in a paper towel.

Place the foil-wrapped breakfast sandwich(es) in a 350°F oven or toaster oven for 30-35 minutes, or until the sandwich(es) is heated through.

  • To reheat a frozen sandwich in the microwave, first remove the foil from the sandwich (es). then microwave for 3 minutes or until cooked through, carefully wrapping each sandwich in a paper towel between each sandwich

Other Make-Ahead Breakfast recipes you’ll love:

Sweet Potato Turkey Sausage Egg Bake Sausage Hash Brown Egg Muffins Sausage Hash Brown Egg Muffins Hash made with butternut squash and apples, and sausage Sandwiches (servings: 12) 1 x

Ingredients

  • 15 quarts of milk of choice
  • 18 big eggs 12 English muffins, toasted if desired (gluten-free muffins may be substituted if desired)
  • 12 slices bacon, cooked to your liking, or 12 ounces ham, cut thinly 12 slices cheddar cheese (omit if you’re following a dairy-free diet)
  • Seasoned with salt and black pepper

Fresh spinach, sliced tomatoes and/or red onion, sliced or mashed avocado, spicy sauce, red pepper flakes, and other garnishes are available as options for serving.

  1. Preheat the oven to 350°F and grease a large baking sheet with a rim with butter. Set aside while you whisk together the eggs and milk in a large mixing dish. Season with salt and pepper if desired. In a baking sheet that has been prepared, pour the whisked egg mixture and bake for 10-12 minutes, or until the egg is set and somewhat puffy in the center and no longer jiggly
  2. While the eggs are baking, arrange 12 English muffin halves face-up on a large baking sheet to prevent them from sticking together. 1 slice of bacon (cut into 2 pieces) or a slice of ham should be placed on top of each serving. Cut the eggs into 12 equal chunks with a knife and place one slice of cheese on top of each muffin hole. Place an egg patty on top of each muffin, followed by the other half of the English muffin. Allow the egg sandwiches to cool for 20 minutes before wrapping each one individually in aluminum foil to keep them fresh. Sandwiches should be wrapped and placed back on the baking sheet to freeze until firm. Storage of the sandwiches should be done in a big plastic zip-top bag or another freezer-safe container
  3. In the freezer, you may keep it for up to 3 months.

Reheat in the following ways:

  • Place the required number of foil-wrapped sandwiches in the refrigerator overnight to defrost before using them. In a 350°F oven or toaster oven warmed to 350°F, cook the foiled-wrapped sandwiches for 20 minutes, or until they are well heated.
  • To reheat in the microwave, follow these steps: Remove the foil from the thawed sandwich and set it aside (es). Wrap the sandwich lightly in a paper towel and microwave for 1 12 – 2 minutes, or until the sandwich is heated through.

Using frozen breakfast sandwich(es), reheat them in a preheated 350°F oven or toaster oven for 30-35 minutes, or until they are heated through.

  • To reheat in the microwave, follow these steps: Remove the cellophane from the frozen sandwich and set it aside (es). Fold sandwich in half and microwave on high for 3 minutes, or until warmed through.

Add fresh spinach, diced tomatoes and/or red onion, sliced or mashed avocado, and/or spicy sauce if preferred to complete the dish. The final step! Please leave a comment and a rating to let us know how you like this dish. This contributes to the success of our company, which allows us to continue to provide you with free recipes and high-quality material.

Nutrition Information

  • 1 sandwich with bacon and cheese
  • 319 calories
  • 14 grams of fat (6 grams of saturated fat)
  • 552 grams of sodium
  • 30 grams of carbohydrates (2 grams of fiber
  • 2 grams of sugar)
  • 18 grams of protein
  • 232 grams of cholesterol

Dietary

Dietitians that specialize on real food

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All images and material are protected by intellectual property rights. Please do not use any of our photographs without first obtaining explicit permission from us.

If you would like to republish this recipe, please rewrite it in your own words and provide a link back to the original recipe on The Real Food Dietitians’ website. Thank you very much! Photo Credit: Jess of Plays Well with Butter was responsible for the photographs used in this blog article.

Jessica Beacom

Jessica resides in Boulder, Colorado with her husband and two kids, where she works as a Registered Dietitian Nutritionist. The’real food evangelist,’ as she is known, is passionate about sharing her knowledge with others in order to assist them in breaking free from the diet mentality and discovering their own food independence. During her leisure time, she likes doing CrossFit, telemark skiing, mountain biking, and spending time beneath the stars in the wilderness. More information may be found here.

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