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

Shrimp Scampi with Spaghetti Squash

Shrimp Scampi.  I can hear the sizzling butter just at the mere mention of the words.  I wanted to try out the Wildtree Shrimp Scampi seasoning and a new recipe.  We know how much shrimp scampi loves linguine, but would it settle for spaghetti squash?  I set out to answer this question by modifying a recipe.  This recipe will “cost you” 10 if you are tracking.  

Gather the Goods::
1 medium spaghetti squash
6 tablespoons olive oil, divided
8 tsp Scampi seasoning (I used Wildtree’s Scampi Blend)
1 pound large shrimp, peeled and deveined
½ cup white wine
12 sun dried tomatoes, thinly sliced
1 ½ cups baby spinach

Preheat oven to 400°.  Prepare the spaghetti squash by slicing it in half length-wise.  Clean out seeds and guts.  Fill baking pan with water so that it just covers the bottom of the pan.  Place squash cut side down in the baking pan.  Bake for approximately 30 minutes.  Remove and allow for it to cool before handling.  Scrape the insides (the “spaghetti” portion) with a spoon.  Set “spaghetti” aside.

Mix together 2 tablespoons of olive oil and 2 teaspoons of your scampi seasoning in a cold, non-stick skillet.  Add the shrimp to the skillet and toss to coat.  Turn the heat on low.  Cook shrimp until pink, turning often while cooking.  Remove shrimp from the skillet, leaving the cooking juices in the pan.  Increase the heat to medium and add the remaining 4 tablespoons of olive oil, white wine, and 6 teaspoons of scampi seasoning.  Stir to combine and simmer for 1 minute.  Add the sundried tomatoes and spaghetti squash to the pan, tossing to combine ingredients.  Add spinach and stir until lightly wilted.  Serve spaghetti squash with cooked shrimp.  Optional: top with grated Parmesan cheese.  Serves 4.  10 Points per serving.  (Approximate serving was about 1 ½ cups of spaghetti squash and about 3.5 oz of cooked shrimp) 

To answer the question – Shrimp Scampi adores Spaghetti Squash.     

Why I love it: Not a stick of butter was harmed in the making of this dish.  This recipe could be made even lighter if you play around with the amount of olive oil used.  

Your turn: Snap a pic and share your version!  #tammytastes