Chef’s Notes: These handy little sandwiches are the homemade version of an egg McMuffin, but are cheaper, tastier, and healthier for you. If you wish, you can add sausage or anything else to the sandwich.
You can also freeze these little suckers. If you plan to freeze them, be sure to use ingredients that freeze well. Just pop them in the oven to reheat first thing in the morning and they should be ready to eat on the go by the time you’re heading out the door.
6 eggs or egg whites
6 English muffins, sliced in half
½ cup of shredded cheese or 6 slices of cheese of your choice
butter or nonstick cooking spray
Preheat oven to 350F. Lightly oil a muffin tin, preferably a nonstick, jumbo tin.
Crack an egg into each muffin cup. Bake for 15 to 20 minutes.
Remove the eggs from the oven. Arrange the English muffins on a baking sheet and toast for about 10 minutes.
After toasting the English muffins, place an egg onto the bottom half of each muffin.
Add a tablespoon (or slice) of cheese on top of the egg. Replace the top half of each muffin.
At this point you have to make the decision to freeze, bake, or griddle your egg McMuffin fakes.
To griddle the sandwiches, set up a griddle or a comal over the stove and preheat it over medium heat. Grill the sandwiches until the cheese has melted through and serve.
If you choose to immediately bake the sandwiches, then keep your oven at 350F and bake them for 5 to 10 minutes, or until the cheese has melted through.
If you plan on freezing the sandwiches then dry freeze them for an hour (a dry freeze means that you froze them without being covered), then wrap the half-frozen sandwiches individually in aluminum foil and place them back in the freezer to fully freeze. To reheat them, bake them in their aluminum wrappers in a preheated 350F oven for 45 minutes.
All photos by Lauren Quinn