Drive-Through, Freezer, Or…

…why not make it yourself?

Breakfast options are a popular item in fast-food restaurants — especially the drive-through! — and also in the freezer section of the grocery. And the reason is simple: in the morning, rushing about to get your day going, you know you should eat breakfast, you know you’ll feel better throughout the day if you eat breakfast, but seeing as you’re already feeling behind when you slap off your alarm in the morning, actually taking the time to make breakfast — much less eat it — seems more like Mission: Impossible. 

Hence, grabbing the package from the freezer — or grabbing the sack from the drive-through.

And there’s absolutely nothing wrong with doing that upon occasion, especially if you take the time to read labels, ingredients, and nutritional information to make the choice that’s best for your body and health needs.

But it can often be almost as easy — and most certainly healthier and more affordable, as well — to make it yourself!

Take the quintessential breakfast sandwich, the Egg McMuffin. Yes, you can snag one through the McDonald’s drive-through, or purchase a similar sandwich (even a relatively healthy version) in the freezer section of your grocery, but it really isn’t all that difficult or time-consuming to make them at home. All you need is an

  • English muffin,
  • Canadian bacon,
  • Sliced cheese, and
  • Egg (or egg substitute)

Vegetarians: Leave out the lean Canadian bacon. Replace it with a vegetarian bacon or sausage substitute, if you desire.

An Egg McMuffin represents a fairly nutritional meal: protein from the egg, cheese, and lean Canadian bacon; calcium from the cheese; and some carbs (‘though not an overwhelming amount, especially when balanced with the protein in the dish) from the English muffin.

To make the sandwich “look pretty,” all you need is a muffin ring or, barring that, the rim of washed tuna tin, sans upper and lower lids, for frying the egg — but if you don’t have that, that’s okay; just fold the egg onto the muffin to fit.

Why am I bringing up Egg McMuffins now? Well, as part of my effort to use up some yeast I have on hand before it expires, I made up my first-ever batch of homemade English muffins  yesterday. (Not quite sure yet how pleased I am with those results, so it may well be some time before I report on that.) And so as a result, we had Missie McMuffins (what my family calls them) for breakfast this morning. We’ve had them before, but this was the first-time ever to have them on homemade English muffins.

Not much is quicker and simpler than making an Egg McMuffin at home…and if you are well and truly pressed for time in the morning, you could even prepare the egg the night before and simply assemble and reheat it all in the microwave in the morning before you dash out the door. I can assemble a couple of them in 5 minutes or so.

It smells yummy — and despite what this ad (featuring a young Megan Mullally and John Goodman) purports, while I agree that there may well be “nothin, nothin like an Egg McMuffin,” I must disagree that you have to visit the Golden Arches to get it — you can whip one up in your own kitchen! (Go on, take 29 seconds out of your life and give it a peek!)

Egg and English Muffin Breakfast Sandwich (Makes one sandwich)

  • English muffin
  • 1 egg (or 1/4 cup egg substitute)
  • 1 slice Canadian bacon (Vegetarians: leave out or use a vegetarian substitute)
  • 1 slice cheese (I usually use reduced-fat American)
  • Salt and pepper to taste
  • Butter or margarine, if desired
  1. Split English muffin. If desired, toast lightly (butter lightly before or after toasting, if you like.)
  2. Heat/sear Canadian bacon in a non-stick skillet; set aside until you’re ready to make the sandwich.
  3. Lightly oil muffin ring (or rim from tuna can) and place in skillet over medium heat. Break egg (or pour egg substitute) into ring. Prick yolk of whole egg with a fork. (This is a key step!) Season to taste with a dash of salt (I like to use reduced-sodium seasoned salt) and coarse-ground black pepper.
  4. After a couple of minute, remove ring and flip egg to cook other side. Cook until desired level of done-ness.
  5. Assemble sandwich — Canadian bacon, egg, and cheese slice between the two halves of the English muffin. Enjoy!
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About MissieLee

I love tasty food prepared in a healthy way with a budget in mind.
This entry was posted in Sandwich, Vegetarian/Meatless and tagged , , , . Bookmark the permalink.

3 Responses to Drive-Through, Freezer, Or…

  1. Pingback: Do You Know the Muffin Man? | That Smells Yummy!

  2. LinnieGayl says:

    I suspect that your homemade version is much tastier — and healthier — than the drive-thru version. This is something I’ve never even thought of doing, but it really doesn’t sound too difficult. I almost always have English muffins around (store bought…sigh) and eggs and cheese. It really would be a relatively easy thing to do.

    • MissieLee says:

      Linnie, actually, an Egg McMuffin or one of its cousins at any other restaurant is a relatively healthy choice, ‘though as with much fast-food/convenient food fare, the commercial version tends to be higher in salt and fat.

      The trickiest thing with this is that you need to oil the muffin rings REALLY well — a light mist of cooking spray doesn’t cut it, not even with the non-stick rings, and if the egg starts sticking to the ring, it can be a bit of a challenge to free it from the ring and flip it…but as I said, you can make it up the night before if you want, stick it in the ‘fridge, and just nuke it in the morning before you head out the door. 🙂

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