Tuesday, June 17, 2014

Homemade English Muffin egg sandwiches

Hello everyone!  Or, should I say, good morning, everyone!  Who here has time, every morning, to make a healthy breakfast for our families?  Anyone?  Anyone?  Bueller?  No, most of us just end up grabbing a fast food breakfast on our way to school or work and end up feeling a little guilty the rest of the day.
What would you say, if I could tell you how easy it is to make those English muffin sandwiches not only at home, but you can make a weeks worth in a matter of an hour or so, and freeze it, so you can grab and go in the mornings!  Not only will this save you calories, but it will save you lots of money, too, because these are so affordable!  So, boys and girls, without further ado, lets get started with breakfast!

Here's your grocery list for this one:


1 package of English muffins

Softened butter for smearing on the muffins
6 eggs
12 strips of bacon (or 6 slices of Canadian bacon, or sausage patties)
6 slices of cheddar cheese
Cooking spray
Salt and pepper to taste


Preheat your oven to 350*
Start off by lightly spraying cooking spray into a muffin tin (I know, I know...bear with me), and cracking the eggs into the muffin tin cups.  
I like egg whites, and not the yolk.  If you would like a quick tip on how to easily separate the yolk from the white, you'll want to crack it open, and just pour it through your fingers.  Your fingers will catch the yolk, and the white will drop below into a waiting container.
                       
Gently pierce the yolk, and lightly swirl it into the egg whites, so that it will cook into a flat layer.  Be careful not to add too much air when you're swirling the yolk.  Otherwise, the egg will puff up as it cooks.  It doesn't detract from the flavor of the egg, it is just not a standard look for this type of sandwich.  Sprinkle each egg with a little salt and pepper, and set aside for a moment while you prepare the bacon.
           
 

Get a cookie sheet out, and cover it with aluminum foil.  Lay your bacon strips over it, and slide the bacon and eggs into the oven for 25-30 minutes, until the eggs and bacon are cooked to your taste.
While the eggs and bacon are cooking, you can toast off your English muffins,if you want.  You can certainly use a toaster, and do them one or two at a time, pull out the griddle, smear a little bit of butter on each one, and crisp them up on the griddle, however, I feel that since I already have the oven on, why not lay them on a baking sheet and toast them up!  These babies are going in for 15 minutes for a nice crunch.
                    
Once the English muffins are finished, put your cheese slices on them.  I fold the corners of my cheese up, because its neater, but if you're not worried about that, certainly feel free to let them hang over the edges.  Then layer on the bacon, and egg, and put the other half of the English muffin on top!  Voila!  
 
 
You can see here that I put too much air into some of the eggs, and they puffed up.  Not a big deal, they still taste the same!  
 
 A fast, very easy breakfast!  Start to finish, all of these took about 40 minutes!   
          
To store these, after they have cooled, wrap them up in aluminum foil and pop them into the fridge.  When you're ready for them in the mornings, take them out of the foil, and put them into the microwave for about 30 seconds.  Or, you can pop them into a toaster oven, or regular oven, for about 5 minutes at 350*!   Easy peasy, right??