Whole Green Love | Monthly Archive | June

13 Jun

Even though Nic and I are not McDonald’s people, I will admit that I used to love their two cheeseburger meal…and their fries are awesome. Nic and I are pretty faithful about bringing breakfast from home to eat once we get to work, but every now and then I find an egg McMuffin or bacon, egg, and cheese biscuit wrapper balled up in the car. I don’t blame him. It’s usually on mornings when we don’t have breakfast options in the house and when he’s in a big hurry. Our go-to when we have nothing in the house for breakfast is a simple batch of oatmeal with walnuts and cranberries.

I’m not sure what took me so long to attempt to recreate Nic’s McDonald’s favorite because he’s been hinting at it for a while, but I took at shot at the fast food favorite this weekend. The bacon, egg, and cheese breakfast sandwich. But of course, I made this bad boy with real deal ingredients.

What you will need to make 12 breakfast sandwiches:

Enough butter to grease your muffin tins

12 whole wheat English muffins

1 dozen free range eggs

12 slices of cheddar cheese

12 slices of Canadian bacon

Salt and pepper, to taste

If you have a jumbo muffin tin, now is the time to break that baby out! I bet you don’t use it that often; am I right? I don’t have one of those, so I used a standard size muffin pan to get the eggs ready. The jumbo muffin tins will just give you a larger egg diameter, but it’s no biggie. Grease the muffin tin with butter. Break one egg into each muffin tin hole. No need to take the time to scramble the eggs. They bake up beautifully as is. Sprinkle a bit of salt and pepper on top of each egg and pop them in the oven for 10-15 minutes at 350 degrees. While the eggs are baking, open up your English muffins and lay them out on a cookie sheet. I did mine in two batches since only six open muffins fit on a cookie sheet. Throw them in the oven for about 10 minutes to toast them to perfection. It’s perfect timing because your eggs will be done around the same time too. Throw in your second round of halved English muffins after the first batch is done. Also, while the eggs are baking and the muffins are toasting, give your Canadian bacon a little sizzle action on medium in a large skillet. You just want to put a little heat on them. Since these will be preassembled little sandwiches of love, you will want each part of it to be “pre-cooked”.

When the English muffins are done getting golden and toasty and you have taken them out of the oven, place a slice of cheese on what will be the bottom slice of muffin. Top the muffin and cheese with one egg, put a slice of bacon on top of the egg, and top it all off with the top half of your English muffin.

We let the sandwiches cool, wrapped them well in plastic wrap, and popped them in the freezer…only after savoring one for breakfast this morning. These will be a perfect last minute morning breakfast option! Feel free to slather a bit of butter on the English muffins before putting the eggs, bacon, and cheese on for a little extra goodness. We didn’t add butter, but I did dash some hot sauce on my sandwich before I devoured it. YUM! To reheat, pop one in the microwave at 30 second intervals until piping hot or set your toaster oven for 350 degrees and pop it in for a few minutes until toasty and warm.

Wondering about the cost? No matter where you buy your ingredients you are likely going to produce a breakfast sandwich of higher food quality than what you’ll get at McDonald’s. I bought Ezekiel sprouted grain English muffins, medium sized free range eggs (the medium sized eggs were on sale for $2 a dozen. Score!), Sargento ultra thin cheddar slices, and Canadian bacon. I looked for nitrate free Canadian bacon at the Health Hut…no luck. I bet if I would have made a trip to Whole Foods, they would have had it. After totaling the cost of all ingredients, I figured out that the final cost is $1.63 per sandwich. Not bad for a full breakfast! I’m not familiar with McDonald’s pricing, but Nic thought a comparable sandwich there would be at least $2. You can find this baby on the dollar menu! Plus, you don’t have to waste your time in the drive through.

I’m not big on calorie counting, but if you are curious, one breakfast sandwich which includes the English muffin, slice of cheddar cheese, one medium egg, and a slice of Canadian bacon totals 288 calories. In all honesty, my main concern in the morning is that I would be getting too few calories. There is nothing worse than being super hungry too soon before lunch.

Enjoy these knockoff breakfast sandwiches! Any fast food favorite that you have had success recreating?