Monday, March 26, 2012

Egg & Cheese Breakfast Sandwiches

Pinterest has become my current obsession, my digital inspiration board and also A NEW RECIPE BOOK! It's so convenient and there are so many interesting things out there to try out! I saw my friend Dani Hall had pinned Egg and Cheese Breakfast Sandiwches and I knew I had to make a batch of these!

When I was little I LOVED eggs, especially when my Grandpa Charlie would make them "crusty" on the edges for me. As I got older, I started to lose taste for them. I'd eat them in my food but I'd never eat just an egg or an egg with toast. I just recently started to acquire a taste for eggs, mostly egg white omelets but I have a feeling I'm going to really enjoy these babies!



For the egg shape, she says to cook them in a muffin tin (like that's not right up my alley!) My mom suggested that you could even do this in a cup in your microwave, which might actually be quicker if you were making just one of these for a quick breakfast.



While my eggs cooked, I went to grab some cheese and realized that we had no shredded cheese. HOW DOES THAT HAPPEN? Oh right, I'm addicted to cheese! (It's not at all uncommon to walk by my kitchen and see me eating shredded cheese right out of the bag like some primate at the zoo.) So sliced cheese it was. But sliced cheese wasn't going to cut it with my cute little eggs so I decided to use a cup and cut out cheese circles, much more fitting!



How cute are my eggs?



And now we have our prepared muffins ready to hit the freezer for a quick chill before being wrapped up and frozen! I can't wait to try one of these tomorrow morning!

2 comments:

  1. How long do the eggs go in the oven & at what temperature is the oven set at?

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    1. Hey Jenn, I think it would vary on your preference. I did mine at 350 until the yolk was no longer runny. Maybe 10 minutes? If I'm doing them for a big batch of people and we plan to eat them all for breakfast, I will do it for maybe 6 minutes and the yolks are still runny :)

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