Ham, Cheese and Egg Muffins
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I don’t know how it happens. The week takes forever, but the weekend flies by in the wink of an eye. Of course, Bill has been working Saturdays, too, so that doesn’t help.
Sundays mean a lot of time in the kitchen, preparing for Bill’s work week. I need to make the coffee and prepare his “power shake” for the morning (a disgusting blend of milk, yogurt, banana, frozen berries, ground flaxseed and instant oatmeal). No, thank you.
Of course, I can’t talk. The first thing I do every morning is chug a heaping Tablespoon of Chia, along with a heaping Tablespoon of that “Orange Powder,” in a big glass of cold water. Talk about gross. I’ve been doing this for years and years. Along with a couple cups of coffee, it’s pretty filling. I imagine the chia, puffing up like a gelatinous mass, in my poor, unsuspecting stomach. I’m convinced it’s good for me.
Then I have to make his lunch, snacks and dinner for Monday, when he doesn’t get home until 8:00 or 8:30. The last thing he wants to do is eat that late on a work night. Instead, it’s a hot shower and a cold wine!
And then I have to start on dinner.
I was telling my friend the other day that, if I didn’t buy every gadget and tool available, I would probably be able to remodel my kitchen. My kitchen counter is almost legendary in its ugliness. The dishwasher is a joke, and my oven is broken. But, hey, I’ve got a tool for everything!!
The only thing I lack is a nice Dutch oven. I’ve got a couple of old, antique ones that I found at Goodwill. But the enamel has worn off much of the insides, which means that I can’t use them for anything that calls for a non-reactive pot, such as my Spaghetti Sauce. But that’s ok, because Bill gave me this awesome, 8 quart stock pot for my birthday. Here’s the Amazon link, if you’re interested. I have a 12 quart that I used almost daily when the girls were still living here, and I have a much smaller one, too. This one is juuuuussssttt right for the two of us, now: http://amzn.to/2EhXzBm .
I also make up our vitamins for the upcoming week. This is possibly one of the most lame and boring chores I have ever encountered. I take a million vitamins (I think of them as insurance) and Bill takes ½ a million. No way do I want to get them out every morning.
Having so much to do on Sundays means I love a quick and easy breakfast.
To make these Ham, Cheese and Egg Muffins, I use a muffin top pan. What is a muffin top pan, you ask? It’s for people who prefer the top of the muffin. So, instead of baking muffins in regular muffin tins, you use these and you’ll get all top! Brilliant, right? Here’s an Amazon link for this Chicago Metallic Muffin Top Pan http://amzn.to/2D1Szlb .
I like these because they are the exact same size as English Muffins. If you want to make a batch of six at once, you can spray all six circles with canola spray, then crack your eggs into each little circle. Salt and pepper the eggs.
With the oven rack on the second row down (not the spot closest to the broiler), broil until the eggs are the way you like them.
On a second cookie sheet, butter your English Muffins, and broil until crispy. Remove from the oven and sprinkle with Mexican Cheese blend (or any other melting cheese) and continue to broil until melted.
I use very thin Black Forest Ham. I either broil along with the muffins and eggs, or I wrap it in paper towels and nuke for a few seconds, just to warm them.
When everything is cooked, I just combine everything, add a little good old fashioned plain mustard, and serve to Bill, who loves them.
You could also make these for a fast and easy dinner. Kids love them, too!
Enjoy your Sunday morning!