Wednesday, February 19, 2014

Breakfast Muffin "Egg McMuffins"

This is a FANTASTIC breakfast recipe that is actually pretty easy to do but makes you look like you are quite the chef. I used a Rachel Ray Recipe as my jumping off point and have refined it over the last couple of years. If you want to sound all fancy call it a "reconstructed egg sandwich" I call it "Egg McMuffin Muffins". Whatever you call it it's sure to please your breakfast bunch.

The below list makes 4 Muffins, Easy to Double, Triple Etc..


Butter (For Greasing the Pan)
4 Slices of White Bread
2 Slices Kraft American Cheese (Quartered)
2 Slices Canadian Bacon (Halved)
4 Eggs

Pre-Heat Oven to 350 Degrees

Generously Butter Muffin Pan

Use a Rolling Pin to Gently Flatten your Bread Slices

Cut Bread into Large Circles (I use a 4" Bowl as a Guide)
Then Cut in Half

Gently (you don't want holes) push 2 bread halves into
Muffin cup to create your Bread Shell

Brown 2 Slices of Canadian Bacon
(On Medium, One Minute Each side)

Press 1 1/4 slice American cheese in the bottom of your bread cup

Add 1/2 slice Canadian Bacon

Add an egg to each cup (it might overflow a bit, that's fine)

Bake 25 minutes ( Or until egg is fully set)

Add another 1/4 slice of american cheese and put back in the oven for a couple of minutes (until melted)

The bread gets Toasted while the Egg is Cooking and the Cheese gets melted...

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