Ingredients for Breakfast Muffin Sandwiches:
6 large fresh eggs
6 English Muffins toasted and lightly buttered
6 slices Canadian Bacon
2 large slices Havarty Pepper Cheese or other cheese you prefer
Cooking spray
Preheat the oven to 350 degrees F. Lightly spray a 6 portion Texas size muffin tin with cooking spray and crack an egg into each cup breaking the yolk as you go. Salt and pepper the eggs if desired. I just use the edge of the shell to prick the yolk. Bake the eggs for 20 minutes until they are set.
Now the fun part! Line everything up, I use a big cutting board for this, and the assembly line is born! Use a little spatula and a fork to pop the eggs right out onto the bottom of the toasted muffins.
I like to blot the warmed Canadian bacon with paper towels then stack atop the egg. Crown the bacon with the cheese and the toasted muffin top. Serve warm or wrap each muffin individually in plastic wrap and stack them back in the sleeve the muffins were originally packaged in and stash them in the refrigerator for another time.
2 comments:
I make a similar version of these & may have gotten the idea from you. Bart likes them with sausage patties & American cheese--kind of like the breakfast sandwiches at fast food places--but I think I'll try another type of cheese, esp. with Canadian bacon. I usually buy Thomas's Light Multi-grain English muffins at Sam's. They're probably not as big as the Texas style but have 8 g fiber per muffin.
These were Thomas's English muffins too. They are regular size it is the muffin tin I use to bake the eggs in that is "TEXAS" sized. If you use regular muffin tins the egg would be thicker and I expect more like a marshmallow shape! Using Canadian bacon cuts way back on the fat content, especially if you leave the butter off the muffin but then why take all the fun out of it?
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