Look up "muffin tin omelette" on the inter webs.

I make a bunch early in the week, refrigerate, and just reheat for 45 seconds on an English muffin for breakfast. They keep about 5 days, and the texture stays the same. I make mine "western" style with lots of chopped peppers, meat, and a little cheese. Filling, quick, and yummy.

Anonymous wrote:For awhile I was making just straight up muffins made out of eggs, cheese and some veggies, no bread. I would make a bunch at a time, freeze them and just pop a few in the microwave when needed.

This - and to me, they could be eaten at room temp and were totally fine.

For awhile I was making just straight up muffins made out of eggs, cheese and some veggies, no bread. I would make a bunch at a time, freeze them and just pop a few in the microwave when needed.

You can cook 2 eggs in the microwave in 1:30. I know time is precious but 2 mins? Throw bread and cheese in toaster, scramble and nuke egg, combine... Voila. I might precook sausage the night before but the rest - fresh is best.

I also had good luck with wraps. I made an egg / sausage / veggie / cheese mixture in a skillet, then filled small whole wheat tortillas.

It's is *almost* as easy, however, to make the eggs in advance and just toast an English muffin while reheating the eggs.

I made one the other day and tried it myself to see how it came out. This is what I did- cooked (fried) egg in one of those really small egg cooking pans (sandwich sized) with a little Pam, microwaved a fully cooked frozen sausage patty from Costco, put both in a ziplock bag in the fridge. The next day I put an English muffin in the toaster oven and heated up the egg and sausage in the microwave. Put some butter on the English muffin and put it together. Came out pretty good, saved a little time and less work to do when I am rushing in the AM. I have been making these egg sausage muffins at one time every day this month for my teen DS to eat before football practice but wanted to experiment and look for a way to get him a decent breakfast in the shortest time possible. Going to try it on DS tomorrow and see if he likes it, I will probably add a piece of cheese to it.

We do breakfast burritos with frozen and fresh elements mixed up.

I make up bean/meat mix in advance (extras on taco night). Freeze in ice cube trays. In the mornings, scramble an egg with one of those cubes added. Roll into a tortilla, sear in the pan a minute to fuse shut.

I made breakfast burritos with egg, cheese, mushrooms, etc in a tortilla. Reheat for 30 sec- 1 minute. I was pleased with the end product, but then one time I discovered weird dark spots on the eggs inside, which had me flummoxed since I used all fresh ingredients and made/ froze only 2-3 at a time. That turned me off them, but maybe I'll give it another shot.

In conclusion, I liked 'em just fine, and looked forward to breakfast in my car. And I recommend tortillas as the bread element.

I did them and wasn't impressed. They didn't thaw well, the eggs had a weird texture, and by the time I reheated them in the morning, I could have just made a fresh sandwich from scratch. I guess it saved on clean-up since I didn't have a dirty egg pan? My kids rejected them....

I'm looking for high protein breakfast options for my picky boys to eat on school mornings. They've tried and like the Jimmy Dean breakfast sandwiches but I don't want them to have all that processed stuff. I've seen lots of recipes for homemade frozen breakfast sandwiches but I've never been a huge fan of the reheated final product. Any advice for what type of bread to use: English muffin? Flat bread? I'd love any tips.