Saturday, July 7, 2012

Egg McMuffins

Yum!  I have never ordered an Egg McMuffin from McDonald's, and I've apparently been missing out.  This homemade version is really good!  (I especially like them with a little smear of strawberry jelly.)  

Who doesn't want a hot, protein-filled breakfast?  The Canadian bacon is really good and good for you, but you could substitute ham or bacon or whatever other meat you want. 

You'll be baking the eggs for these, so make sure you have the right equipment.  I used my handy muffin-top pan, which worked perfectly.  However, you could use regular muffin tin pans (the size just may be a little small) or ceramic ramekins.

Another reason we've really loved these is that they can be frozen.  That way, when I'm short on time in the mornings (which is just about every morning during the school year), I can just pop one of these in the microwave or oven.  The recipe below is for 6 Egg McMuffins, since Canadian bacon and English muffins tend to come in packs of 6.  However, feel free to scale it up and freeze as many as you'll need.  If you're making one batch, you might as well make several.  It's just a big assembly line.

We highly recommend these!  You'll be so glad you have them on hand! 

(For even more detailed instructions and pictures, see this post on The Yummy Life.

Egg McMuffins

6 whole wheat English muffins
6 eggs
6 slices of cheese (I used American)
6 slices of Canadian bacon
Salt and pepper, to taste

Preheat oven to 350.  Spray the muffin top tins or ramekins with cooking spray, and add an egg to each one.  Break the yolk with a fork or spatula so that it flattens and spreads with the egg white.  Sprinkle salt and pepper on each egg, and bake in preheated oven for 25-30 minutes. 

While the eggs bake, split open the muffins, and add the slices of cheese and Canadian bacon.  Add the baked eggs when they're ready. 

If you plan on reheating these in the microwave, wrap them in wax paper or parchment paper.  After they're all wrapped, put them in freezer ziplocs and freeze them.  It takes less than a minute to reheat a thawed McMuffin and about 3 minutes at half power for a frozen one (turn it over after each minute).

If you'll reheat in the oven, wrap them in aluminum foil.  Frozen ones will reheat at 350 for 30-40 minutes or 15-20 minutes for thawed McMuffins.  This is especially helpful if you're feeding a crowd and need to reheat several at a time.  They'll also get crispier this way.

1 comment:

  1. you can bake the eggs in a muffin tin and they will all be the perfect shape!