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Homemade Egg McMuffins for Easy Mornings

My SharkHunter (10 years old) loves Egg McMuffins and I usually buy the frozen version at Walmart for his breakfast. I cringe at the calorie count and unseen chemicals and preservatives and it wasn't until this week I had an idea...

I decided to try to make them at home with whole foods! I knew in order to be convenient, I needed to make a larger quantity and flash freeze them for easy heating on school mornings. So I brought out my dozen muffin pan and got started!

What you will need:
(1) cookie sheet
(1) 12 muffin muffin tin
(12) large eggs
(6) slices of bacon
(1) cup of shredded cheese (I used parmesan)
Earth Balance Oil Spray
(12) Thomas English Muffins (I used whole wheat)

Preheat oven to 300 degrees F. For 12 muffins, I cook 6 slices of bacon: place flat on cookie sheet and put in the oven. Cook until it is golden brown (about 20 minutes) and let cool on stove while you cook the eggs.

While that is cooking, grease the muffin tin (I like to use Smart Balance Spray) and crack one large egg into each muffin tin hole.

After the bacon comes out (because I only have one shelf in my oven), I put the eggs in and let them cook. 10-15 minutes (depending on how soft/hard you like your yolks to be).

Then I take a pinch of shredded cheese and place it over each egg before putting them back in the oven for 5 additional minutes. For this example, I used shredded parmesan, but you could use cheddar or swiss, or whatever your family likes best.

I assembled them individually.

Then, placed them in a large Rubbermaid container with space between them for flash freezing in the freezer. You want to make sure they are not touching each other in the freezer, or it will be difficult to remove them individually for serving.

I place a layer of parchment paper between layers in the container so I can stack them two layers and that is what will fit perfectly before fastening the lid and placing in the freezer!

And after all that, just to make sure this was a fruitful endeavor, SharkHunter sampled one. I am grateful to announce they are SharkHunter approved!

Please Pin or Post on your other channels to share this recipe and blog post with your friends & family!

Thank you, I hope you enjoy :)

xoxo, Kristin

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