Saturday, September 29, 2012
Healthy & Cheap Egg McMuffins
Uhhh, yeah. Welcome to my Saturday morning. This was the kind of breakfast that I was literally drooling over as I took this picture. It was painful and embarrassing how much I was withering inside as I took this picture because it was 3 additional seconds that I couldn't eat this.
I've always deeply loved McDonald's Egg McMuffins. My favorite part? The egg. Weird, I know. I've always wondered how they got it to be so perfectly round and soft, with the yoke still semi-in tact.
Then when I got to thinking too hard about the egg perfection I had to tell myself to stop, because really, it's a fast food place, and how right can that be?
This morning, ladies and gentlemen, I nailed the egg. As in, I made a perfectly round, soft,scrumptious egg. In the oven. I actually made 6 of the buggers, and could have eaten every last one on the spot if I didn't know I had to put it onto a sandwich.
The recipe states that you should use a jumbo muffin tin, which I had on hand. If you don't, you can use ramekins or another round oven-proof dish. The main goal here is to get your baked egg the appropriate size so it fits on the sandwich. I could have probably made my eggs a little bit flatter, so a wider dish might work better.
What ignited this McMuffin-making endeavor was this post that I found via Iowa Girl Eats. I love this idea, because not only are they super cheap to make (I calculated it to be around 92 CENTS per 'wich), you can make them however you want to according to your taste buds. Plus, there is the added benefit that you can grab one and go on busy mornings, only taking time to microwave it.
I used whole-wheat English muffins, but Udi's gluten-free bread (or any gluten-free bread, really) would work great since the size is similar to that of a smaller muffin. For my protein, I used Morning Star Soy-Based Bacon, and then threw on some cheddar cheese. This morning was special (you know, to celebrate my baking-of-the-eggs) which meant pesto and tomatoes were added to the mix. You really can't go wrong.
DIY Egg McMuffins
Adapted from The Yummy Life
Makes 6 sandwiches
12 slices of smaller-sized bread, or 6 English muffins
meat of choice - I used Morning Star Bacon
How you do:
1. Preheat your oven to 350 degrees. Grease your jumbo muffin tin or ramekins.
2. Crack an egg into each tin or ramekins and lightly break the yoke so it spreads a little. Add some ground pepper and/or garlic salt if you desire. I definitely desired.
3. When the oven has preheated, bake the eggs for about 25 minutes, until baked through and slightly browned at the edges.
4. While the eggs are baking, prepare the rest of your ingredients. Slice the cheese, prepare your protein, and toast the bread if you're into that kind of thing. I didn't add any condiments to the sandwiches that I was going to save for later, since I figure I will just do that when I am ready to eat them.
5. When the eggs are done, use a knife to gently scrap them from the muffin tin or ramekin. I assembled my sandwiches by adding the cheese first, then the facon, and lastly the egg. For those that you are freezing or refrigerating for later eats, wrap them in wax paper and then covered in a baggie.
*I have not yet tried re-heating these, but according to the original poster, you microwave thawed ones for a minute and frozen for 3 minutes.
Yes. Future presents to myself.