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Happy National Egg McMuffin Day!

I will happily admit that I have eaten many a McMuffin hot from the drive-thru line. They were quick & easy and always hit the spot. So whether you’ve got a little extra time to make your own like I did this morning or you’re supporting your favorite local breakfast joint….don’t miss an opportunity to celebrate this beloved breakfast sandwich!!

Jump to Recipe

I actually set a calendar reminder months ago for this national food holiday. I’m a huge breakfast fan, especially when bacon & eggs are involved. The challenge I’ve faced for the past few years is finding gluten free alternatives for the ‘muffin’ portion of the classic Egg McMuffin. Last night I just went for it!

I found this basic gluten free English Muffin recipe on Food Network that used ingredients I already had on hand (less the psyllium husks which I omitted). Nearly three hours later, I had what appeared to be English muffins!! The result was a very tasty, slightly dense, breakfast-sandwich-worthy platform for today’s creation! What the gluten free version were lacking were nooks and crannies and that familiar chewy texture. All-in-all, they worked just fine. For those of you who don’t struggle with gluten, here’s a link to my more traditional Homemade English Muffins {bread machine method}.

For the Breakfast Sandwich itself, I wanted to go beyond bacon, egg & cheese without sacrificing the familiar comfort we expect from an Egg McMuffin. I prefer traditional bacon to Canadian bacon, either or neither is just fine.

In keeping with the Mickey D theme, what better ingredient to throw into our sandwich than a crunchy hash brown patty?!! They can be found in the freezer section of most grocery stores and bake up nice and crispy. Now we’ve got the full breakfast experience in every bite! Adding sliced creamy avocado was purely to make me feel like this breakfast bundle wasn’t over the top…just teetering a bit.

These Egg McMuffin style sandwiches were a hit and satisfied all the breakfast cravings!! Go ahead and Share the Love, your friends and family will be glad you did. Enjoy!!

Breakfast Sandwich {Egg McMuffin Style}

Libby with Lemony Thyme
For the Breakfast Sandwich itself, I wanted to go beyond bacon, egg & cheese without sacrificing the familiar comfort we expect from an Egg McMuffin.
Cook Time 20 mins
Course Breakfast, Brunch
Servings 4

Ingredients
  

  • 4 English muffins
  • 8 strips bacon
  • 4 large eggs
  • 1 cup shredded colby jack or cheddar cheese
  • 4 frozen hash brown patties
  • 1 avocado sliced
  • salt & pepper to taste
  • 2-3 Tablespoons butter for cooking

Instructions
 

Prepare ingredients

  • Preheat oven to 450° F. Place frozen hashbrown patties on a dark baking sheet. Bake for 7 minutes, then flip and bake for another 7 minutes.
  • Meanwhile, cook bacon until crispy. Drain on paper towel. Reserve. Toast English muffins, butter and reserve. Heat 1 Tablespoon butter in non-stick skillet. Fry eggs, breaking yolks and flipping; season with salt & pepper. Top eggs with shredded cheese. Remove from heat and cover for 1-2 minutes until cheese is melted.

To assemble

  • Layer half of each English muffin with hashbrown patty, fried egg with cheese, bacon strips, sliced avocado, and top with remaining English muffin halves.

Or maybe a McGriddle is your thing. Here’s how we build these at home.

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