Can eggs be baked in muffin pans then frozen to use breakfast sandwiches later?

Yes, eggs can be baked in muffin pans and then frozen to use in breakfast sandwiches later. Here are the steps to make and freeze baked eggs in muffin pans:

Ingredients:

* Eggs

* Salt and pepper (to taste)

* Any desired fillings, such as cheese, ham, vegetables, or meat

Instructions:

1. Preheat oven to 350°F (175°C).

2. Grease a muffin pan with cooking spray or line it with paper liners.

3. Crack each egg into a muffin cup.

4. Season each egg with salt and pepper to taste.

5. Add any desired fillings to each egg cup.

6. Bake the eggs in the preheated oven for 15-20 minutes, or until the whites are set and the yolks are cooked to your desired doneness.

7. Let the eggs cool completely in the muffin pan.

8. Once cooled, transfer the eggs to a freezer-safe container, separating each layer with parchment paper to prevent sticking.

9. Label the container with the date and contents.

10. Store the baked eggs in the freezer for up to 2 months.

To Use:

1. Remove the desired number of baked eggs from the freezer and let them thaw in the refrigerator overnight or at room temperature for several hours.

2. Reheat the eggs in the microwave or in a preheated oven until warmed through.

3. Assemble your breakfast sandwiches by placing the eggs on toasted English muffins, bagels, or other bread of your choice, along with any additional desired toppings, such as cheese, ham, vegetables, or condiments.

4. Enjoy your delicious and convenient breakfast sandwiches!