Eggs in Muffin Tins (my new obsession)

I am no stranger to the kitchen and different tricks, but I have to admit that eggs in muffin tins had NOT crossed my mind.  Shocking, I know.  On Pinterest I saw these egg/english muffin sandwiches (yes, like that one place that your kids always want to go to because of those stupid toys).

Three things stuck out after reading the original recipe at Macheesmo. 
1.  The eggs were cooked in muffin tins in the oven! 
2.  You cooked a dozen at one time!  12 healthy breakfasts cooked at one time and ready to go for the busy week - brilliant!
3.  Tillamook cheese - need I say more? 

On a Sunday afternoon I decided to whip up a batch of these.  There are three ingredients: eggs, english muffins, and cheese.  Easy peasy.

I sprayed the tins with cooking spray and broke an egg into each muffin cup.  Baked them for about 20 minutes.  I toasted the muffins while the eggs were finishing up and shredded the cheese.  After the eggs were finished, I assembled. 

The original poster recommended putting the sandwiches in the freezer uncovered for about an hour, then to wrap them individually.  This was perfect! 

Delicious fresh and delicious after being frozen!  And, even better, the breakfast dilemma for a week - solved!