How about a kitchen adventure for today's project?
When I was working, I had been in the habit of eating breakfast at my desk. Usually oatmeal or a granola bar. Now that I'm home, I have a very bad habit of skipping breakfast or not getting around to eating it until lunchtime. This is a very bad habit if you're breastfeeding, so I decided to make some breakfast sandwiches to stick in the freezer so I can nuke them and chow down first thing in the morning.
I toasted whole wheat English muffins on a baking sheet in the oven while cooking my Egg Beaters in muffin tins on the bottom rack. I took a cue from Pinterest and put them in the 350-degree oven for 15 minutes. They turned out perfectly round and popped out of my silicone muffin tins with ease. I used provolone cheese this time, but maybe next time I will get some asiago and whip up some hollandaise sauce to try to emulate Wendy's Artisan Egg Sandwich.
I would estimate that the entire process took somewhere between a half an hour and 45 minutes. The bulk of that was waiting around on the oven timer. The most labor-intensive part was wrapping the sandwiches in shrink wrap.
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