Kitchen Experiment 7,433: Quick Tuscan English Muffin Breakfast Sammys

This month, we came in over budget. It’s easy to do when you’re in 3 shows between the 2 of you. We were looking for a way to save some green to get out of the red, and I noted that he does breakfast at Starbucks every morning. The worst part about this, he doesn’t even actually like their coffee and if you remember correctly, I thrifted him a seriously nice coffee maker when we bought the house so he could have Dunkin’ Doughnuts at home because there’s not one in this part of the city. He admitted that he goes because he wants to grab a breakfast snack on the way in to work. So, to save us about $10/day on coffee and a snack, all I have to do is figure out a simple breakfast meal and that alone will put us back in budget? Done.

The first easy option, make one of those muffin tin breakfast things I keep sing on Pinterest, but instead of filling it with garbage, pick something delicious and toss it in a high fiber but light on calories Thomas’ English Muffin for portability. In the past we’ve made breakfast frittatas but it was hard for him to take them in the car so the muffin attempts to fix this while also giving it the hunger staving power of whole grains. I have a feeling I will be doing a series of these where I come up with different recipes for the filling veggies.

Quick Tuscan English Muffin Breakfast Sammys

Ingredients:
-1 pint egg whites (such as Egg Beaters or your local version thereof)
-1/2 bag of baby spinach
-1-2 good solid handfulls of sun-dried tomatoes, julienned
-1/2 bag of mushrooms
-1 clove of garlic, minced (optional)
-1/4 cup feta
-12 slices of bacon

Directions:
1) Preheat the oven to 350.
2) Pull out a muffin pan for medium sized muffins/cupcakes (this recipe is for a dozen-sized one, double to make 24) and lightly grease it with your favorite oil (I used sunflower seed oil).
3) Curl your bacon into a circle and place in the cup with the bacon touching the cup all the way ’round. The bacon on the outside will make the whole thing easier to handle when it’s cooked.
4) Drop an even amount of baby spinach across your dozen cups.
5) Repeat with sundried tomatoes.
6) Repeat with mushrooms.
7) Repeat with garlic, if desired
8) Fill cups to just below the top with your egg whites.
9) Sprinkle with feta on top.
10) Put in oven and cook for 15-20 minutes, until done. You can check them by poking a fork inside to make sure the middle is cooked.
11) Remove from oven, allow to cool, and place in freezer bags to store. These breakfast pucks will freeze well, too.
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12) When you’re ready to eat them, set your toaster oven to your desired level, place the puck on one of the sides of the muffin and allow the toaster to toast the muffin while also heating your breakfast puck.
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13) Boom, artisan style breakfast at a fraction of the price, every single morning.

Makes: 12 servings
Prep Time: 10 minutes
Cook Time: 20 mins in oven, 3-5 mins in the toaster oven when you’re ready to eat it

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