Breakfast Egg Sandwiches

My thanks to longtime friend Gena for her idea in creating oven omelettes. I never would have considered it otherwise!
Mornings are hectic, as any parent with school-aged kids can attest. Most of the time I just figure out what to give the kids and drink a cup of coffee until eventually I find something to eat once everything has settled down. But not this school year! I'm taking breakfast back!

12 eggs
2 c. diced vegetables (I used 1 c. diced zucchini, 3/4 c. red pepper, and a handful of baby spinach)
3 sliced green onions
1 tbsp extra virgin olive oil
3/4 tsp sea salt
1 tsp Epicure Selections Thai Seasoning (anything goes though! Whatever you have.)
12 cheese slices (I like medium cheddar, but anything works!)
12 ham slices (optional)
12 round buns (I used Bakestone Brothers multigrain thins)
mayonnaise (optional)
mustard (optional)

Preheat oven to 350*F. Mix all vegetables with olive oil and seasoning. Sprinkle vegetables in muffin tin (I used a muffin top tin) and bake about 10 minutes.
Remove from oven, and crack an egg into each muffin tin.
Bake for another 25 minutes or so.
If you were just making these to eat right away with fresh toast and fruit (mmmm) you could leave the yolks a bit runny. However, because I am planning on freezing these, I cooked until they were solid.

Once cooked, remove from oven, allow to set a few minutes, then use a spatula to remove from pan to cool on cooling rack (I like this one from Pampered Chef- small pieces don't fall through!).

To assemble, toast your thins, spread mayonnaise on one side and mustard on the other. Put ham on the mustard side, top with an egg, a slice of cheese, and then the top of the bun. Eat and enjoy. Or, when completely cool, wrap in plastic wrap and then foil, and freeze. To reheat, defrost in fridge overnight, remove plastic wrap and foil, wrap in paper towel, and microwave for about 15 seconds on one side, then flip and microwave on the other side for another 15 seconds or so.

I made 6 a month or so ago (see pictures below), and those didn't last too long. The second time I made them I upped the vegetables quotient and added baby spinach. Delicious!