Egg 'McMuffins'

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.

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.