Homemade Egg, Cheese, Candian Bacon and English Muffins!
Our mornings, like everyone else’s, are so rushed I normally
default to a Luna Bar or sometime…drive thru (eek, I know!) for breakfast. While searching Pinterest for recipe ideas I
came across several for an imitation egg mcmuffin and though about what a great
idea it would be to make a batch of these, freeze them and have them at hand when
the idea of another Luna Bar for breakfast doesn’t cut it.
Another great perk of this handy, delicious sandwich….they are
right at 300 calories each and nothing is fried!
Okay…on to the recipe. You
will need eggs, cheese slices, Canadian bacon (already cooked) slices and
butter. First, I cracked the eggs into a
greased muffin tin. I baked them at 350
degrees for 15 minutes.
While the eggs are baking I cut the English muffins in half and
put them in the oven to toast for 10 minutes.
When the muffins were done toasting, I buttered the top half and assembled;
bottom of muffin, two slices Canadian
bacon, one slice of cheese, an egg ‘cup’ and the other slice of muffin. Yum!
For the muffins I want to freeze (yes, I ate one for breakfast
this morning once they were done), I let them cool completely once
assembled. When completely cooled, I put
the tray in the freezer for one to two hours.
Then I take them out of the freezer, wrap individually in plastic wrap
and place in a freezer safe bag.
When you
want one to eat, simply take it out of the freezer, remove plastic wrap and
microwave for 60 seconds.
Enjoy!
Rachael
Egg ‘McMuffins’
6 English
Muffins (I used whole wheat)
6 eggs
6 Slices
of American cheese
2 packages
pre-cooked Canadian Bacon
Pepper to
taste
Instructions
Preheat
oven to 350 degrees. Grease muffin tin
with non-stick spray. Crack one egg in
each muffin cup. Bake for 15
minutes. Cut each English Muffin in
half. Place on cookie sheet and put in
oven to toast with eggs.
When
muffins are done toasting, butter top of muffin. Place two slices Candian Bacon and one slice
of cheese on bottom muffin.
When eggs
are done, let cool for 5 minutes. Take a
sharp knife and run it along the sides of the cup to loosen from tin. Pop the egg out and place on top of cheese
slice. Top the egg with the muffin top.
