In January, I started planning ahead and filling my freezer with portioned meals that are ready to heat or can easily be cooked for one.
The one that I thought would be my favorite was the homemade version of McDonald’s Egg McMuffin. I made a batch of 12 and froze them so I can pull one out in the mornings and reheat in the microwave when I get to work.
Unfortunately, microwave reheating really isn’t the best way to go. They really need to be reheated in the oven (which takes about 45 minutes from frozen) because the microwave doesn’t get the center of the egg reheated without destroying the cheese.
That being said – they taste really good and come in at 221 calories.
Update: I did some Googling to find out if microwave reheating would actually work for these, and it seems if you microwave on half power, turning over halfway through, it does work much better!
- 6 Thomas' Light Multi-Grain English Muffins
- 6 Eggs
- 6 slices of fat-free American Cheese
- 6 slices of Canadian Bacon
- Bake the eggs. Using a greased (I use PAM) jumbo muffin tin or large ramekins, crack an egg into each one. Break the yolk. Bake for 20-25 minutes until egg is cooked through.
- Toast the English Muffins.
- Assemble the sandwiches. Each muffin gets one egg, one slice of Canadian bacon, and one slice of cheese.
- Wrap each sandwich in plastic cling wrap and store in a freezer bag.
- Reheat. If you reheat in the oven, it will take 40-45 minutes from frozen. If you reheat in the microwave, it will take 2-3 minutes from frozen.
- Remove the sandwich from the plastic wrap and wrap in aluminum foil.
- Microwave on half power for 3 minutes, turning over halfway through.