Egg Muffin Sandwich
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The Egg Muffin Sandwich is an iconic breakfast treat, but this homemade version is out of this world.

The Egg Muffin Sandwich is an iconic breakfast treat, but this homemade version is out of this world.This is an update from my post that was written several years ago.  I made this last weekend and shot these new photos.  It's a fun recipe that is simple and delicious.

Happy Sunday everyone.  If you are celebrating Easter, I hope you are blessed today with family and friends in honor of this Holy day.  If you are like the hubby, today is special only because it’s the last day of the Masters.  And since golf is his religion, today is very special to him.

Yesterday I had a conversation with the hubby that went like something like this:

Me: Do you like Egg Mc Muffins?

Hubby: Um, actually, no!

Me: Why?

Hubby:  Because it’s McDonalds?

Me: Ok let me put it this way. Do you like eggs, bacon or ham on English Muffins?

Hubby: Oh, when you put it that way, yes, I do!  Why?

Me:  I am thinking about making them for breakfast on Sunday!

Hubby:  YES!

So here is my healthified version of Egg Mc Muffin’s.

The Egg Muffin Sandwich is an iconic breakfast treat, but this homemade version is out of this world.

 

Egg Muffin Sandwich
Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 4
8 English Muffins (16 split slices) 8 eggs 16 pieces of center cut bacon or 8 pieces of ham a smear of butter salt and pepper to taste.
Ingredients
  • 4 English Muffins (8 split slices)
  • 4 eggs
  • 4 pieces of center cut bacon
  • 2 Tablespoons butter, divided
  • 1/8 teaspoon Himalayan sea salt with black truffle
  • 1/8 teaspoon pepper
  • 4 slices of cheddar cheese
Instructions
  1. Preheat the oven to 350 degrees.
  2. Grease a muffin tin with a bit of butter .
  3. Crack an egg into each slot. Sprinkle with salt and pepper.
  4. Bake
  5. I broiled some English muffins with the remainder of the butter, topped with bacon and cheese.
  6. Serve immediately.
Serving size: 129 g Calories: 309 Fat: 14.6 Saturated fat: 7.6 Carbohydrates: 25.5 Fiber: 2.0 Protein: 17.6 Cholesterol: 193 mg

The Egg Muffin Sandwich is an iconic breakfast treat, but this homemade version is out of this world.

Happy Easter and “May the odds ever be in the best golfer’s favor.”

Thanks for stopping by and have a great day.

Marlene

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Comments

Egg Muffin Sandwich — 6 Comments

  1. Happy Easter, Marlene! It’s all about the Masters over here as well. 🙂 I’m going to try this sandwich next weekend..looks yummy! 🙂

    • Glad I am not alone. As soon as the Masters ended, he went to chip and putt. Haha. The sandwiches are so good and so easy to make. I wish I had larger muffin tins, or smaller english muffins. The egg was so small on the bread.

  2. That is such a smart idea to cook the eggs in a muffin pan! I’ve never thought of that and I heard horrible stories about how McDonald’s got their eggs to look like they do. Whenever I make sandwiches, I have egg pieces falling off and then they get cold and it’s all uneven…

I love hearing from my readers!