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homemade egg mcmuffins

Mornings at our house are always hectic. Geoff leaves for work really early, so it’s just me getting both of the girls ready for the day, and most days it feels a little like herding cats to get them both dressed, fed, and looking presentable! By the time I’ve gotten the girls dressed and ready to go to school and preschool, we’re usually right on the verge of being late and it’s a mad dash out the door. It’s only when I get to work that I realize I haven’t eaten anything for breakfast and I’m starving. Too often I stop for a quick breakfast sandwich or a smoothie to get me through the morning. Lately, though, we have been trying really hard to pinch every penny we can, so I decided it was high time I buckled down and made my own breakfast sandwiches. These homemade egg mcmuffins are not only really easy and delicious, they also freeze really well, making them perfect for keeping in the freezer for those busy mornings!

Homemade Egg McMuffins

6 english muffins, sliced and toasted (make your own with this recipe!)
6 slices of cheese (I used pepper jack, but any kind of cheese would be good!)
6 large eggs
salt and pepper to taste
optional: meat of your choice (I used precooked turkey sausage, but I think these would be great with bacon or ham as well)

Preheat the oven to 350. Prepare a jumbo muffin tin by spraying with cooking spray. (If you don’t have a  jumbo muffin tin, you could also use ramekins to bake the eggs.) Crack an egg into each well of the muffin tin. Sprinkle with salt and pepper. Bake 15-20 minutes or until the white is set. Assemble the sandwiches as desired. To save for the freezer, wrap in foil or plastic wrap, then place in a freezer-safe container (I usually just put them all in a gallon-sized freezer bag). To reheat, remove the wrapping and place on a paper towel and microwave one minute at full power, or until cooked through.

adapted from The Baker Chick

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