Recipe Review: Egg and Cheese Breakfast Sandwiches

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This recipe is another one the I found on Pinterest! I pinned it a long time ago, but I have never taken the time to make it. I thought that it would be too high in pointsplus values. This recipe ends up being about 6 pointsplus per sandwich. I thought that might be too high for breakfast, but it has actually done a great job of keeping me full until lunch time. You cannot beat that!

I think that the next time I make it I will try to find an english muffin that is less than 3 pointsplus per muffin. I have been enjoying these for breakfast all week and I cannot wait to make them again! They were not only easy to make, but they taste good too!

The ingredients

Just grab a muffin tin and spray each spot in the tin with cooking spray. Then crack an egg in each muffin area. Stick these in a 350 degree oven for about 10-15 minutes.

Given that I was making a bunch, I just sliced all of my muffins in half and laid them all out on a baking sheet. After about 10 minutes in the oven (you can toast these at the same time as your eggs are cooking).

Once everything has been cooked, you just have to piece it all together.

Take half of a muffin, add some cheese, add an egg, and apply the top half of the muffin. You could hit the sandwich with some pepper if you wanted or even some hot sauce!

After constructing my sandwiches, I stuck them on a baking sheet and put them all in the freezer, uncovered and unwrapped for about an hour.

Pull them all out after an hour or two and wrap them individually in plastic wrap or foil and then store them in a freezer safe plastic bag.

I ended up making 12 breakfast sandwiches that are ready for me to eat later on in the week!

I reheated mine in the microwave and it tasted great!!

. . . . . . . . . . Egg and Cheese Breakfast SandwichesAdapted from: Macheesmo______________________________
Servings: 12Serving Size: 1 breakfast sandwichCalories: 367.3Fat: 10.3 gFiber: 7 gProtein: 20.9 gOld Points: 7 ptsPoints+: 6 pts+______________________________
Ingredients12 large eggs8 oz Weight Watchers Mexican Style Shredded Cheese12 Thomas Hearty Grains English Muffins, 100% Whole Wheatcooking spray
InstructionsCooking the Eggs Just grab a muffin tin and spray each spot in the tin with cooking spray. Then crack an egg in each muffin area. Stick these in a 350 degree oven for about 10-15 minutes.
Toasting English MuffinsGiven that I was making a bunch, I just sliced all of my muffins in half and laid them all out on a baking sheet. After about 10 minutes in the oven (you can toast these at the same time as your eggs are cooking).
Making the Sandwich Take half of a muffin, add some cheese, add an egg, and apply the top half of the muffin. You could hit the sandwich with some pepper if you wanted or even some hot sauce! I would never call this Fast Food, but its definitely a fast way to make food.
Now you have two options:
Eat Immediately  If you wanted to eat these right away, just stick them back in the oven for 5 or 10 minutes until they are warmed through and the cheese is melted and delicious.
Store for LaterIf you want to store these for later, stick all your sandwiches on a baking sheet and put them all in the freezer, uncovered and unwrapped. Leave them in there for about an hour. This will give them a chance to give off some moisture and also freeze a bit. If you were to wrap them up right away then there would be all kinds of liquid that would condense. But don't forget about them or they'll get freezer burned. Pull them all out after an hour or two and wrap them individually in plastic wrap or foil and then store them in a freezer safe plastic bag. They will keep for a few weeks without a problem.
*Tip for Heating (or Reheating)OvenFrom completely frozen to warm and melted, it’ll take about 25 minutes in a 350 degree oven.
MicrowaveI heated mine in the microwave for 1 1/2 minutes. Be careful, because with the microwave the muffin can get soggy.