Wednesday, January 8, 2014

Homemade Egg McMuffins



The Egg McMuffin. The breakfast sandwich. The everlasting combination of English muffin, egg, cheese, and bacon or sausage (depending on your preference). I, myself, am a sausage girl, but the hubby is parked firmly on the bacon side. He's also a big fan of McDonald's, but at this stage in our lives, it's just not healthy to eat there often. I've been making the hubby breakfast burritos to freeze, but I've also been getting the impression he was needing some variety.

I think homemade Egg McMuffins was one of the first pins and/or ideas I pinned on Pinterest. That was over a year ago. Today seemed like a good day to seize the opportunity to experiment. The basic idea is to the bake eggs in a muffin tin or ramekin to ensure they are the perfect round shape for an English muffin. After studying my jumbo muffin pan, I came to the conclusion that the base of the pan is no bigger than my regular muffin pan. I opted to bake my eggs in these ramekins instead.


And the ramekins worked perfectly. The eggs were perfectly cooked and they slid right out of the ramekins (the ramekins were coated with cooking spray). I wish I'd tried this recipe before! It was super easy, pretty fast, and now the hubby's stocked up on breakfast sandwiches and burritos. Wife score! I wrapped these up to freeze, but by all means, assemble these for immediate consumption.

Happy Hump Day everyone! I hope you are having a fabulous, if cold, week :)


Ingredients (makes 4 sandwiches):

4- eggs
Salt and pepper
4- whole wheat English muffins
4- strips of thick cut bacon (double if you are using regular bacon), halved
4- thin slices of cheese

Directions:

1. Preheat oven to 350º. Coat 4 ramekins with cooking spray, set ramekins on a cookie sheet for easy access. Break 1 egg into each ramekin, slightly scramble it with a fork. Season with salt and pepper. Bake in preheated oven 20-25 minutes, or until egg is set. Remove from oven, set aside.
2. Cut English muffins in half. Using a toaster, toast each half until golden brown. Set aside.
3. In a large skillet, fry bacon until crisp. Remove from pan, place on a paper towel to dry.
4. Assemble the muffins. Place 1 egg on each muffin. Egg should slide out of ramekin, if it sticks a little, run a knife around the edge to loosen. Place a piece of cheese and 2 bacon slices on top of the egg. Place remaining English muffin half on top of bacon. Serve immediately, or wrap sandwiches in aluminum foil to freeze.

4 comments:

  1. I do love english muffin egg sandwiches, but rarely have all the ingredients. I also love adding avocado and a slice of tomato and not adding meat as I rarely have bacon or sausage on hand.

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    1. I like the idea of adding avocado and tomato, and leaving off the meat. It would definitely work for me! I only happen to have bacon on hand all the time due to high demand from the husband :)

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  2. These look good. I always wondered how to get the eggs shaped so nicely!

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    Replies
    1. I had always wondered too! Definitely a good tip to have on hand :)

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