Whether you want to admit it or not, you probably like McDonald’s Egg McMuffins. We’ve been known to swing through a drive thru in the wee hours of the morning if we’re traveling to get one of those said egg mcmuffins and of course, a hashbrown because MAN are they delicious! It’s a guilty pleasure to consume all those sweet-no-good-for-you-preservatives. I don’t know why (well, yes I do), but every time I eat fast food I worry that I’ll crunch into a bug or something. No joke. Pretty sick, huh? I have heard a few too many horror stories on the radio and through real life friends!
The hubs has really weird hours some weeks and sometimes he runs out the door without breakfast. I feel like he’s my child because I cringe at the thought of him starting his day without food for the brain and a belly full or yummies! I was thinking that if I made something for the freezer that he could just take out, nuke in the microwave and take with him in the car, this issue would be fixed. I’ve made homemade toaster strudels before for the freezer and they were a huge hit. I actually have a box of puff pastry calling my name in the freezer to make again. I will feature them eventually. Definitely a pin win. My cousin mentioned that she has a freezer of homemade Egg McMuffins and that’s when it hit me – must. make. now.
Monica over at The Yummly Life has some great pics as well as nutritional information. You’re only saving about 50 calories if you use Canadian Bacon, but you’re saving all of those nasty preservatives, much less sodium AND these are totally convenient for an on-the-go meal. Total convenience.
This is the first time I have made these, but next time I want to try with egg whites and turkey sausage.
What you need:
- Whole Wheat English Muffins (Don’t get store brand. Something about the seeds on the Thomas’ English Muffins makes them so much better!)
- Canadian Bacon (1 slice per muffin) or Turkey Sausage
- Eggs, Egg Whites or Egg Beaters
- Sharp Cheddar Cheese (McD’s uses American Cheese, but it grosses me out. You can use whatever cheese you prefer)
- Jumbo Muffin Pan, Muffin Topper Pan (worth every penny!), or Ramekins
- Here is my new fancy muffin top pan. I can not wait to make some banana muffins in this!
- Preheat your oven to 350 degrees
- Spray your pan and crack your egg or pour your egg liquid into each opening. I used a fork to break up my eggs a little bit that way they would layer flatter and not come oozing out onto my husband while he is driving to work.
- Bake for about 15 minutes or until set and no longer runny.
- While your eggs are baking, start assembling your muffins – open muffins, lay ham and cheese on top and let them wait patiently for their egg friend to cook and cool.
- Once your eggs are baked and cooled, remove from the pans and place on top of your prepared egg muffins.
- I wrapped my muffins in wax paper and put into a freezer friendly ziplock bag and was done. Breakfast is done for the next week. Easy peasy!
- To thaw, husband unwraps from the wax paper, wraps in a paper towel and microwaves for 30 seconds, flips and microwaves for another 30 seconds. You could keep it wrapped in the wax paper, but they get a little soggy this way. The paper towel absorbs the moisture.
For more serving ideas, check out The Yummy Life.
How much did I like this recipe? I am happy to report that these are easy to make and now my hubs has a nutritious breakfast every morning.
Did anything unexpected happen? I microwaved in the wax paper and realized I should’ve used a paper towel to absorb the moisture.
Overall Rating from 1-5: 5 This was quick, easy and healthier than the original egg McMuffin. Go copycat Egg McMuffins!
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