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Homemade Egg McMuffins

Homemade McDonald’s Egg McMuffin recipe made with REAL INGREDIENTS. This is a great grab-and-go and make-ahead breakfast recipe. Plus, sharing four additional variations! 

I have a major weakness for McDonald’s Breakfast Egg McMuffins, so I thought to recreate them at home using real ingredients. I’ll share how to make the McD’s classic #2 sausage, egg and cheese. 

How to make Egg McMuffins in your PJ's.

The process for each of these variations is the same

Cooking the eggs: Heat a skillet over medium high heat with 1 Tbsp of oil. Using egg rings or DIY rings like mason jar lids. Spray them lightly with oil to prevent the egg from sticking. Crack the eggs into the rings, add 2 Tbsp water into the skillet and cover with a lid. Cook for 2 minutes or longer depending on how you like your eggs. You can also use a muffin tin! Crack an egg into the muffin tin, breaking the yolk but do not scramble them. Bake on 350 for 10-15 minutes, or until egg yolk no longer jiggles.

Mess-Free Bacon: you’ll never cook bacon any other way after trying this method. Say bye bye to oil splats and burns. Preheat the oven to 375-400 F. Line a baking sheet with tin foil. Then lay out strips of bacon on the sheet. Bake for 15 minutes or until bacon is fully cooked, and your whole house smells like bacon goodness. Transfer the cooked bacon slices to a paper towel to absorb the excess grease. Thats it!

Assemble: After toasting the muffins, add sausage, cheese top with egg, and wrap in tin foil. If you haven’t melted the cheese directly on the sausage. Wrap the sandwich gently in tin foil and place into a skillet on low heat to allow the cheese to melt. Enjoy.

“I’ll have a number 2″

McDonald’s Classic Sausage, Egg and Cheese.

Ingredients: 1lb ground pork, 1/2 tsp ground sage, 1/2 tsp ground thyme, 1 tsp onion powder, 1/2 tsp sugar, 3/4 salt and pepper, english muffin, egg, American cheese. Yields 4 pattys.

Making sausage patties: mix ingredients together using your hands. Form patties slightly larger than the muffin because they will shrink while cooking. Heat a large skillet over high heat, add touch of oil to prevent sticking. Cook the first side for 2-3 minutes, flip and cook the other side until browned. Reduce the heat add cheese, cover with a lid to allow cheese to melt. 

“Food Crush Favorite”

Ingredients: Two scrambled eggs, pepper jack cheese, prosciutto, 1/4 avocado, 1 Tbsp maple syrup, hot sauce, and 2 tsp everything bagel seasoning, toasted English muffin.

“Sweet Heat”

Ingredients: 1 Poached egg, 1 slice of bacon, 1 Tbsp maple syrup, hot sauce, cheddar cheese on a toasted English muffin.

“The Veggie”

Ingredients: 1 poached egg, tomato slice, 1/4 avocado, 2 tsp everything bagel seasoning, toasted English muffin.

Make ahead / grab-and-go breakfast

These make amazing on-the-go breakfasts. They will last 4 days in the refrigerator and up to 1 month in the freezer. 

If you want to freeze them! – I recommend scrambling the eggs or using the baking method. If you realllly want them to fit on the muffin perfectly.. whisk eggs in a large bowl with a touch of milk and salt, spray a baking sheet with non stick spray, pour egg mixture into the tray, bake on 375 F for 25-30 minutes on the lowest rack in the oven. Check doneness by inserting a knife in the middle and when it comes out clean it’s done. Let cool. Use a large glass or biscuit cutter (roughly the same size of your biscuit) to cut out egg rings. 

Reheating:

Oven = Wrapped in tin foil = 350 F for 15-20 minutes.

Microwave = Wrapped in wax paper = 60 seconds.

After wrapping the sandwich, put them individually in a freeze ziploc bag.

 

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