Freezer Friendly Mediterranean Egg Sandwiches (or Egg Muffin Cups)

You can have your convenience and freeze it too!

The frozen food section has rows beyond rows of boxed convenience.  There's an entire section dedicated to early morning convenience.  Those frozen breakfast sandwiches are so easy to pop into the microwave each morning, but they can be a little costly and the sodium is pretty high.  I wanted something that was tasty and easy for my morning routine.  I get up early enough already, so I would rather not cook breakfast in the morning.  Here’s one version that I’ve tried out.  Bonus - they are freezer friendly!   

Gather the goods:
8 eggs
½ cup chopped baby spinach
4 sundried tomatoes, chopped
¼ cup kalamata olives, chopped
¼ cup Feta cheese
1 teaspoon Greek seasoning (I use Wildtree Opa!)
6 Light Multigrain English muffins, split 

Preheat oven to 325°. In a large bowl whisk 8 whole eggs.  (I used a large Pyrex measuring bowl so I could pour it easily).  Add chopped spinach, olives, sun dried tomatoes, feta, and Opa! Greek Seasoning; stir to combine.   

Prepare a Whoopie Pie or muffin pan with nonstick spray.  Add the egg mixture to the prepared pans.  If you are using a Whoopie pie pan, do not fill to the brim because the eggs will expand.   If you are using a muffin pan you can fill them to about a half-inch thickness.  Divide the mixture amongst the 12 portions of the pan.   

Bake for approximately 12-15 minutes, or until eggs are not runny.  The eggs will be puffier when you remove them from the oven.  They will “fall” just a little bit once cooled.


As they cool, place the 6 split English muffins on your work surface.  Once the eggs are completely cooled, place two portions on each sandwich bottom.  Place the top on the sandwich.  Wrap tightly in plastic wrap and store the 6 sandwiches in a large freezer bag.   

When you’re ready to enjoy, remove from plastic wrap.  Wrap in a paper towel and microwave for about 1 minute 15 seconds.  Flip over and microwave again for about 20 seconds or so.  Microwave times will vary but it is important to keep the sandwich wrapped so the muffin stays soft.  Enjoy!  6 servings, 6 WW points each

“Egg Muffin Cup” Variation:  Skip the English muffins completely and just fill up 6 sections of your muffin pan with the egg mixture.  This will lower the points to about 3  per muffin cup according to the recipe builder.  Once cooled, wrap tightly in plastic wrap or place in a small plastic baggie with air removed.  Store in freezer.  When you’re ready to reheat them, place them on top of a folded paper towel to catch the extra moisture while in the microwave. 

Why I Love It:  It’s convenient.  It’s tasty.  It’s easy to modify.  There are many options for these sandwiches.  You can bake just plain eggs, add a slice of Canadian bacon, and a slice of cheese.  I’ve made these using fat free pepper jack cheese and a Jimmy Dean turkey sausage patty with a egg whites.      

Your turn:  Share your version.  We want to see it!  #tammytastes

It's All Greek to Me!

My first experience using Wildtree seasoning and trying out one of their recipes was a success.  (Hubby tested and approved).  The recipe was pretty simple.  It will “cost you” 6 if you are tracking.  The following recipe is modified from the Wildtree website.  It will definitely be a repeat in our house.  Bonus – it takes one dish and leftovers are great stuffed in a pita.

Gather the goods:1 lemon, 1 tbsp olive oil, 1 small red onion cut into thick rings, 1/3 cup pitted kalamata olives, 1 pound raw chicken tenderloins, 1 tsp Greek seasoning , salt and pepper to taste, ¼ cup hummus  2 plum tomatoes cut into large chunks, 2 tsp citrus flavored balsamic vinegar (optional) 
 
Now we're cookin': Preheat oven to 450°.  Spray the bottom of a baking dish with nonstick spray.  Zest the lemon.  Combine and toss lemon zest, olive oil, red onion, and kalamata olives.  Season chicken tenders with 1 tsp of Greek seasoning (I used Wildtree Opa!).  Add salt and pepper if you’d like.  Place seasoned tenderloins on top of mixture in the baking dish.  Spread the hummus over the top of the tenderloins.  (I used Tribe’s Mediterranean flavored hummus).  Slice the zested lemon in half and squeeze each half over the entire dish.  Don’t forget to catch those seeds!  Nestle the squeezed lemon halves into the pan, cut side down.  Bake uncovered for 15 minutes.  Remove pan from oven.  Add the tomatoes to the baking dish.  Optional: Drizzle with 2 tsp citrus infused Balsamic vinegar (I used Wildtree Orange Balsamic).  Return to oven for another 10-15 minutes or until chicken is fully cooked.  Serves 4, 6 WW points per serving.  I placed a serving over shredded lettuce with a half serving of Feta for an additional 1 point.  Leftovers would go great in a pita for lunch.  
Why I love it: one dish, low points, low carb, and easy to modify! 
Your turn:  Snap a pic and share your version!  #tammytastes