I promise, I eat other meals besides breakfast. However, breakfast is one of my ultimate favorite meals. So I get creative with my breakfast meals. With loving breakfast, comes with cravings for breakfast.
Admit it, we're all guilty of loving a good Egg McMuffin from McDonald's with a hash brown. Easy, cheap, and so deliciously salty. D(boyfriend) actually craves them more than I do. However, him being a T1 diabetic, we try to watch what we eat most of the time. High fat foods from McDonald's is usually avoided so we go without getting a craving fix...until I thought of using our egg poach pan to create homemade McMuffins. BEST. IDEA. EVER!
You get the creaminess from the cheese, the chewy from the english muffin. I also found these "tater rounds" from Fry's (Kroger) and they are a perfect, crunchy substitute for hash browns. We say that four of the rounds is about the same size as the McDonald's hash browns. It is super easy, only a few ingredients which you probably already have and you have a satisfying breakfast that leaves you ready for the day!
I know that they have those fancy breakfast sandwich makers and if you have that, you probably don't need this recipe. However, I have a egg poaching pot which is essentially a double boiler what cooks the eggs in the perfect poached shape, every time. This worked perfectly for the egg sandwiches and this helps keep my varieties diversified for breakfast without having too many appliances. Highly recommend this if you don't already have a breakfast sandwich maker. You can check out one here!
I wrote the recipe for what I make for D and myself - he eats two sandwiches and eight tater rounds and I eat one with four tater rounds and we're both satisfied but not weighed down from the extra fat that fast food tends to contain.
WARNING - you are juggling a lot during this recipe so everything is served warm. If you want to cook everything one at a time, I would do it in this order: toast muffins, cook tater rounds, cook eggs, melt cheese on muffins and assemble.
Anyways! Let's get to the good stuff!
Serving Size: 3 meals (3 sandwiches with 4 tater rounds per sandwich)
Ingredients
3 English Muffins - Toasted and sprayed with butter
3 Eggs
1 1/2 slices of American Cheese or Cheddar
12 tater rounds cooked to package directions and seasoned with salt and pepper
Salt & Pepper to taste
What you do:
The tater rounds take the longest so preheat the over to their directions. As the oven is preheating - add water to fill half of the poached egg pot, assemble and start heating the water to a boil.
The moment you put the tater rounds in the over, cook the eggs in the poacher for 6 minutes and 30 seconds. Leave in the pan to keep warm while you are getting the rest made.
Take your toasted and buttered english muffins and put half of a slice of cheese on each in the middle. I fold the cheese in half to make a square that turns into melted cheesy goodness that coats the egg. Put the half of the muffin with the cheese on it in a toaster over to melt the cheese - should only take 2-3 minutes once the oven is heated up.
Remove eggs and place on bottom half of the muffin (without the cheese), season with salt and pepper. Grab the top of the sandwich with the cheese on it and put it on the egg and watch is melt down the sides like lava on a volcano. It's magical.
Then plate with the tater rounds and serve. You'll want to season the tater rounds.
Leave a comment below if you found a way to make these even more delightful!
Enjoy!
-A
Admit it, we're all guilty of loving a good Egg McMuffin from McDonald's with a hash brown. Easy, cheap, and so deliciously salty. D(boyfriend) actually craves them more than I do. However, him being a T1 diabetic, we try to watch what we eat most of the time. High fat foods from McDonald's is usually avoided so we go without getting a craving fix...until I thought of using our egg poach pan to create homemade McMuffins. BEST. IDEA. EVER!
I wrote the recipe for what I make for D and myself - he eats two sandwiches and eight tater rounds and I eat one with four tater rounds and we're both satisfied but not weighed down from the extra fat that fast food tends to contain.
WARNING - you are juggling a lot during this recipe so everything is served warm. If you want to cook everything one at a time, I would do it in this order: toast muffins, cook tater rounds, cook eggs, melt cheese on muffins and assemble.
Anyways! Let's get to the good stuff!
Serving Size: 3 meals (3 sandwiches with 4 tater rounds per sandwich)
Ingredients
3 English Muffins - Toasted and sprayed with butter
3 Eggs
1 1/2 slices of American Cheese or Cheddar
12 tater rounds cooked to package directions and seasoned with salt and pepper
Salt & Pepper to taste
What you do:
The tater rounds take the longest so preheat the over to their directions. As the oven is preheating - add water to fill half of the poached egg pot, assemble and start heating the water to a boil.
The moment you put the tater rounds in the over, cook the eggs in the poacher for 6 minutes and 30 seconds. Leave in the pan to keep warm while you are getting the rest made.
Take your toasted and buttered english muffins and put half of a slice of cheese on each in the middle. I fold the cheese in half to make a square that turns into melted cheesy goodness that coats the egg. Put the half of the muffin with the cheese on it in a toaster over to melt the cheese - should only take 2-3 minutes once the oven is heated up.
Then plate with the tater rounds and serve. You'll want to season the tater rounds.
Leave a comment below if you found a way to make these even more delightful!
-A
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