Updated: July 12th 2015
I like to think of myself as an organized, structured and generally speaking a planner. Of course, the downside to that is that I also tend to take on way too much and then stress myself out about actually being able to finish everything on time. So I’ve had to come up with a few shortcuts to maximize my time and one tiny change has made a big difference in my daily routine: make-ahead breakfasts.
I always tell myself that I’m going to get up extra-early to make myself a big, healthy (and filling) breakfast that’ll get me through the morning, but that happens once a week (okay…once a month?) I’m not really a light breakfast kinda girl, so I definitely need something substantial first thing in the morning to get me going. These are perfect because I can make a bunch of them over the weekend, then have a healthy and filling breakfast ready to go every morning in under ten minutes.
Ingredients:
- English muffins, not toasted*
- Eggs, cooked**
- Cheddar cheese
- Turkey bacon
- Mustard, mayonnaise and ketchup, combined
Instructions:
- Place your toasted muffins face-up, then slather on the mustard-mayo-ketchup mixture.
- Next, add the egg and bacon and finish with the cheese.
- Wrap in aluminium foil until served
To reheat: warm oven to around 200degrees, then reheat for around 10 minutes or until warm.
*In my original recipe, I recommended toasting the English muffins, but this came out a bit too hard/rubbery a few times since, so I’ve been using un-toasted muffins and the result is much better and these taste a lot like real McMuffins!
**Eggs: In order to get perfectly round eggs, I bake mine for about 10 minutes at 200degrees in a muffin tin. Just spray a bit of cooking oil in them to make sure they don’t stick, and they’ll slide right out and be perfectly cooked every time.
Notes: I make these McMuffin copycat breakfast sandwiches for a Monday-Friday work week, so five at a time. If you want to make more, I would store them in the freezer if you need to keep them longer than 4-5 days!
The calorie count is way off on these. He egg alone would be at least 70-85 calories. I am thinking it is more like 250-350 calories. It looks like a great,healthy, convenient breakfast, though!
Hi Susan! Thanks for stopping by 🙂 These are super delicious and at least healthier than the McDonald’s version 😉 Where do you see a calorie count, though? I don’t think I posted one for these as I wouldn’t have the slightest idea what that’d be, to be honest…!!
What a super idea! Thank you for these… I am going to make a batch for DH to have this week and still allow me my 20 extra mins lie-in, lol. The previous poster is correct. Yummly have slapped a calorie count on the link to this recipe, a fairly arbitrary one of 240 cals. Gotta say though, I don’t think it is relevant here. If I’m snarfing breakfast sammies I’m not stressing overmuch about cals. If I want go lo-cal, I’m gonna go for just the egg, poached, on a slim slice of wholemeal, know what I mean?
Thanks for the comment, and for confirming what I suspected was happening on the Yummly recipe! This has got me to thinking that I should publish some of my “healthy breakfast sandwich” recipes…! I appreciate your message though and I’m with you: I’m not counting calories on this one! If you do make these, then watch out when you re-heat them because the muffins can get hard if you leave them in the oven too long. Enjoy 🙂