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!!

The English Muffin {Gluten Free or Not}

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}.

The Breakfast Sandwich Key Ingredients

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.

The Extra Special Add-Ins

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!!

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All my best,
xo Libby

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Breakfast Sandwich {Egg McMuffin Style}

For the Breakfast Sandwich itself, I wanted to go beyond bacon, egg & cheese without sacrificing the familiar comfort we expect from an Egg McMuffin.

Course Breakfast, Brunch

Cook Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

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.

The post Breakfast Sandwich {Egg McMuffin Style} appeared first on Lemony Thyme.

In preparation for Christmas morning breakfast I took a pack of our homemade English Muffins out of the freezer.  That would open the door to perhaps Bacon, Egg & Cheese Breakfast Sandwiches, Eggs Benedict or if I was lucky Eggs Florentine.

As it turned out Shelby requested sliced avocado, bacon, egg & cheese on toasted English muffins.  And so the thought of making homemade Hollandaise Sauce and spooning it over perfectly cooked eggs and other savory ingredients would have to wait.

About a day and a half.

The Hollandaise thought was planted in my head.  For the past three days I’ve been humming Christmas carols.  And on occasion break out into song that would go something like this (think Andy Williams).

Happy Hollandaise.
Do you prefer Béarnaise?
Happy Holidays to all things.
Especially those…
with Ma-naise.

It’s with that little jingle stuck in my head that I present you a most delicious post-holiday breakfast treat.  We served our Eggs Florentine with creamed spinach, crispy bacon, fried eggs and Hollandaise sauce.  However béarnaise would be lovely as well.

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Eggs Florentine {Happy Hollandaise}

I cut our creamed spinach and hollandaise sauce recipes in half to serve two. This recipe can easily be doubled or tripled.

Cook Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 2 -4

Author Libby with Lemony Thyme

Ingredients

For the Creamed Spinach…

• 1 1/2 tsp. butter
• 1 1/2 tsp. flour
• 1/2 cup cream
• 3 cups fresh spinach leaves
• 2 Tbl. freshly grated parmesan cheese
• salt & pepper to taste

For the Hollandaise Sauce…

• 2 egg yolks
• 1 tsp. fresh lemon juice
• 4 Tbl. butter melted
• pinch salt & cayenne

For the Eggs Florentine…

• 2 English muffins
• 2-4 eggs
• 2-4 slices crispy bacon optional

Instructions

For the Creamed Spinach…

• In a small saucepan, melt butter over medium-low heat. Whisk in flour and stir until bubbly; about one minute. Slowly add in cream; whisking until sauce comes to a boil. Remove from heat and add fresh spinach, parmesan cheese. Stir until spinach is well coated with sauce. Cover and set aside. Season with salt & pepper before serving.

For the Hollandaise Sauce…

• Bring a small saucepan of water to a low simmer. In a small metal bowl whisk egg yolks and lemon juice until pale yellow. Place metal bowl of hot water. Whisk continuously while slowly drizzling in melt butter. Continue whisking until sauce has thickened. Season with pinch of salt & pepper.

For the Eggs Florentine…

• If adding bacon, cook until crispy and reserve on paper towel to drain. Meanwhile, toast the English muffins and fry or poach 1-2 eggs per person.
• To assemble, place toasted English muffins on plate. Top with creamed spinach, crispy bacon, cooked eggs, and a generous spoonful of Hollandaise sauce.

The post Eggs Florentine {Happy Hollandaise} appeared first on Lemony Thyme.