Prep Ahead Breakfast English Muffins
Wanting to get a jump on the week ahead? Here is a great breakfast you can have in the freezer. Toast or bake for 10 minutes and you are eating!
If you are as busy as everyone else these days, you may be skipping breakfast. That coffee (or preferably Brew Choc) as you dash out the door is not really good enough to fuel you for the day's stress ahead. So we thought this would be kind of a fun project for the organised amongst us.
You can make them well in advance, wrap and store in the freezer then get them out the night before, and simply heat them while you are in the shower or wrangling the kids(and or partner) to get ready, add avocado, sauce, salad, salmon or whatever you choose to add, throw one at each of your little darlings and grab your own, check the hair looks moderately ok and you are on time! With breakfast. Well done.
They are remarkably good as an after school/work snack on a busy night too. If you are running around to ballet, music lessons, sport training or tutoring, this will get you all through to dinner. Good on you mum/dad! No additives and everyone will love them.
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Need
- 1 Batch English Muffins ready to use Recipe
-
Egg Tray Bake
- 200 Grams bacon chopped
- 100 Grams baby spinach leaves
- 100 Grams mozzarella, cubed
- 12 eggs
- pink salt flakes and pepper to taste BUY
- 200 Grams wheel of soft cheese. We used Brie.
-
Assembly
- 150 Grams cheddar cheese
- 100 Grams mozzarella
- 50 Grams butter soft BUY
- 1 avocado sliced (optional)
Do
- 1
To make the egg tray bake, preheat oven to 180°C and brush or spray a lipped cookie tray with butter or oil.
- 2
In a hot pan, fry bacon till golden. Add spinach till wilted. Scrape out into prepared baking tray.
- 3
Place mozzarella into Thermomix bowl. Mill 8 sec/speed 10. Add eggs, salt and pepper. Combine 20 sec/speed 5. Pour over bacon and spinach. Top with cubed soft rind cheese.
- 4
Bake for 20 minutes, until set. Cut into circles the same size as your English Muffins.
- 5
Cut English Muffins in half and butter both sides.
- 6
Place cheeses into the Thermomix bowl. Mill 10 sec/speed 10.
- 7
Place a circle of the egg bake on each muffin, top with cheese and wrap in foil to freeze.
- 8
The night before your want to eat them, take your ready made breakfast muffin out of the freezer and place into the fridge.
- 9
In the morning, pre heat oven to 180°C. Bake muffins for 20-25 minutes or until the cheese has melted.
- 10
Open up and add avocado slices if you wish or just grab and run as you race out the door!
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
