How to Make Homemade Breakfast Muffins

Just as it’s handy to have freezer meals ready for busy nights when you need supper on the table in a hurry or for those nights when you simply don’t feel like cooking supper, it’s equally as handy to have breakfasts ready to pop into the microwave or toaster oven on mornings when you’re running late or for weekend brunches.

Breakfast muffins are super easy to make.   They are cheaper and taste so much better than their fast food cousins or the ones you can buy in boxes in the frozen food section of the grocery store.

When we make them we do them in batches of 12, but you can make up more or less depending on your needs.

First, split the English muffins and butter each half.

Next fry one dozen eggs.  We use English muffin rings that we purchased here.    In the future, we plan to start making our own English muffins but for now the rings work well for cooking eggs the right size and shape to fill the breakfast muffins.

To make bacon, egg and cheese breakfast muffins, fry one pound of bacon.  Each muffin takes 1 and ½ slices of bacon.

(If you prefer sausage, egg and cheese breakfast muffins, you would fry one dozen sausage rounds instead.)

Allow the fried eggs and bacon to cool.

Meanwhile, thinly slice your favourite cheese.   We use extra sharp cheddar.

Now it’s time for assembly.

Add cheese to top half of muffins.

Layer eggs and bacon on bottom half of muffins.

Flip top with cheese over bottoms.

Place inside zippered sandwich bags and squeeze out as much air as possible.

Place the bags of breakfast muffins inside 1 gallon zippered freezer bags.

Reheat in the microwave for approximately 3 minutes at half power.   To reheat in a toaster oven… set temperature to 350 and bake for about 20 minutes.

Last spring when a tornado came through northwest Georgia we lost power for three days and it was then that we discovered that these breakfast muffins also taste great when reheated on the bbq by wrapping them in aluminum foil.    Even with no power, we were able to have a hot, nutritious breakfast.

For those who might be worried that we were eating unsafe food, within hours of losing power, we transferred everything from the fridge freezer to the deep freeze and were lucky to have lots of ice to pack around the food and all the food stayed frozen.

Note:  I had the photos for this how-to taken before we packed everything up to put in storage but then I got so busy that they didn’t get organized into a post until yesterday when we were stuck in a hotel room waiting for the roads to be safe to continue with our travels.

 

This post has been added to Sew Darn Crafty Party Week #48 over at Sew Many Ways.

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