Yay summer break is here! And guess what...? I'm still working from home.... with these kids! I'm kidding but serious at the same time! Any who! Here is a way that I make mornings easier on myself. Very often I can't just step away from my laptop to make the kids breakfast and sometimes I'm just too tired to make breakfast. Let's face it, Mondays are absolute trash! So through trial an error I have perfected this quick easy DIY McMuffin recipe just for you. You will spend no more than 25 minutes making these yummy sandwiches and you won't break the bank so you can totally do this! I believe in you!
What I used specifically:
Thomas' Original Nooks & Crannies English Muffins, Fork-Split, 6-Count $1.18 ($0.19/service
Great Value Large White Eggs, 18 Count $1.80($.10/serving)
Great Value Singles American Pasteurized Prepared Cheese Product, 24 count, 16 oz $1.98($0.08/serving)
Great Value Original Pork Sausage Patties, 24.92 oz $5.46($0.39/serving)
Breakfast for the week for less than $1.00 per serving...?? Yes Please!!! $0.76 per sandwich! Absolutely! Jaw drop moment right!? It almost makes you never want to buy fast food again. lol, well kind of. Let's be realistic!
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Lets get into it!
What you'll need:
A muffin Tin
6 English muffins
6 large eggs
6 Frozen sausage patties(sub turkey or meatless)
Non-stick spray or unsalted butter
Preheat the oven to 350 degrees.
Coat the muffin tin with non-stick spray or butter.
Crack one egg per section. I break the yolk with a fork but I do not scramble them. If you prefer over easy do not break the yolk and shorten the cooking time. (I do not recommend freezing the over easy eggs use this variation if you plan on eating the sandwiches right away.)
Place the eggs in the oven for 15-20 minutes. Watch closely.
Split the English muffins in half if they have not already been sliced.
Place them on a baking sheet open faced.
Place them in the oven along with the eggs.
If you are serving the sandwiches right away you will have to heat up the sausage patties in the microwave or you can place them in the oven as well. I am normally making these the night before the week starts so I leave them frozen, but for esthetic purposes I have heated them up in my photos.
While the eggs are cooking I like to get some rectangles of wax paper ready so the sandwiches can be wrapped before they are put in the Ziploc bags to prevent freezer burn.
Check that the eggs are cooked to your preference and remove them from the oven.
Check that the muffins are brown around the edges and remove them as well.
Check that the internal temperature of the sausage to make sure its safe to serve
and remove them from the oven/microwave. Be sure not to over cook the sausage because this can make for a very rubbery mess.
The eggs should just slide easily out of the muffin tin with the use of a fork.
To assemble the freezer muffin:
Start with an open toasted English muffin.
Layer a sausage patty.
layer an egg.
Add a cheese slice(optional) because all my kids are different.
And that's it!
Wrap the sandwich in wax paper then place it in a Ziploc bag squeeze all of the air out before you seal it. place them in the freezer.
Now when the kids wake up in a fog and want food I just point to the freezer and they can take it from there.
I hope your kids or maybe even you enjoy these breakfast hacks as much as my tribe does.
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