Breakfast is probably my favorite meal of the day. It’s also probably the one that I spend the least amount of time on. One of my New Year’s Resolutions is to change that. I want to be more involved with preparing a decent breakfast.
It’s not hard to do so. Making breakfast mcmuffins at home is much easier than you think. It helps when you have this pan from Chicago Metallic. I own a couple of Chicago Metallic pans and I can vouch for each and every one. They’re great! And no, there’s no sponsorship here… just some good ol’ real talk.
This pan is known as a “muffin top” pan, but the cavity makes it ideal for our eggs.
You can even make the eggs ahead of time for the week and then warm them up every morning.
These are the ingredients that I used, but feel free to change them to your liking! Want something simple with just meat and cheese? Or how about adding some bell peppers and making it vegetarian? Go for it.
My mcmuffin turned out a little tall. I’m not complaining.
Just the way I like it.
Ingredients
- 2 english muffins
- 2 eggs
- 1/4 cup sautéed mushrooms
- 1/2 cup spinach, cooked and wilted
- 2 pieces of bacon, cooked
- 2 slices of turkey breast
- shredded cheddar cheese
- pepper, to taste
Directions
- Preheat oven to 350 degrees. Spray two cavities of your baking pan.
- Crack and egg into each cavity. Use a fork to lightly scramble the eggs. Grate some pepper on top.
- Bake for 15-17 minutes.
- Toast your english muffins. I like to add the cheese on while doing so.
- Assemble your sandwich as you'd like. Enjoy!
I have never made them before, but I’m sure chocolate would be my favorite! Thanks for the giveaway!