When you hear egg Mcmuffin you probably think of McDonald's.
I know I did...until now!
McD's breakfast sandwiches were the best on road trips,
but after finding out how many ingredients were in these tasty sandwiches,
I won't eat them anymore!
I'm guessing some of you will give them up too (and not just for lent),
but it doesn't have to be a sad thing.
I've got the perfect recipe for you that will allow you to continue enjoying a warm egg muffin :)
and you'll be able to rest easy knowing all the ingredients you're ingesting!
Homemade Egg Muffins
1 muffin tin
english muffins (bagels or buscuits will work too)
salt & pepper
Heat oven to 350. Spray tin with non-stick spray, place bacon in tin (long ways or in a circle), crack egg over bacon, salt and pepper to taste.
Bake 15-20 minutes (if you like your egg a bit runny, you'll want to bake a shorter amount of time). Just before the eggs are done toast your muffins (or bread of choice) and smear with butter if you're using it. I use a toaster oven for this step and put shredded cheese on my muffin to melt it.
Once eggs and muffins are done, remove egg from tin and assemble on muffin.
Feel free to be creative and add any ingredients you like!
|I added Chalula to mine and ate it open faced this time :)|
As you can see, these are quick and easy to make!
You can even make them in advance and re-heat them as you wish.
To do this you'll want to follow the instructions above, wait for things to cool, and then wrap them in plastic wrap and aluminum foil. If you'll eat them over the next few days you can store them in the fridge, otherwise you can put them in a freezer bag and keep them that way too!