These are a staple among those who like to meal prep, and for good reason. They’re super easy to make, delicious, and store well for a quick and easy breakfast during the week. Great for people with a busy life, people who don’t like to cook, or just anyone who wants to enjoy a (Mc)Muffin without having to go to McDonalds.
They’re only take about fifteen minutes from start to finish, meaning you can throw them together the night before or even the morning of, if you’re really disorganised, like myself.
WHAT YOU’LL NEED:
Seeing as I only need to make these for myself, the ingredient list is written out for one person, eating one (Mc)Muffin per weekday. However, if you’re making them for a family or partner, all you need to do is double, triple or quadruple the amounts to get the right amount.
- Back bacon (5 pieces)
- 5 Large Eggs
- 50g of sharp cheddar cheese (or however much you want) – You can choose to slice or grate this, depending on your preference
- 5 Sliced Wholemeal Muffins
- Baking Tray
- Baking Paper
- Paper Towels
- Aluminum foil or cling wrap
- Grater (optional)
- Preheat an oven to 170c.
- Cook your bacon in a pan over a high heat, until crispy or cooked to your liking. Set aside on a plate and pat off the excess oil with a paper towel.
- Cook your eggs to your liking (I found through my experimentation that having sunnyside up eggs work well if you’re intending to heat up your (Mc)Muffins up before eating but aren’t exactly appetizing if eaten cold). Once your eggs are cooked, set aside on a plate.
- Slice your English muffins in half and lay out both halves cut side up on the baking tray.
- Lay out the bacon on each bottom half, and then carefully place an egg on top. Top with grated or sliced cheese.
- Place in the oven for 2-3 minutes, or until the cheese has melted.
- Put your lids on each of your bottom halves if you’re eating straight away. If you’re meal prepping these for the week, allow the (Mc)Muffins to cool fully before placing the lids on top, as this will prevent any condensation from forming when you wrap them.
- Wrap tightly in aluminum foil or cling wrap and store for up to a week in the fridge.
- To serve from cold, simply unwrap, place on a plate and warm in the oven or microwave for 5-10 minutes and then eat. Or you can tuck one into your bag and it eat cold, if you’re really pressed for time.
I use these when I’m on the go because they reheat so well and I can put one on to warm while I have a shower or getting ready. What’s more, they’re also great if you’re looking to have a quick, delicious Sunday breakfast and want something that will satisfy the kids. While I wouldn’t say that they’re the epitome of a healthy breakfast, if you substitute white English Muffins for Wholemeal and use lean bacon, then you can definitely control how healthy they are.
Let us know what you’re favourite breakfast sandwiches are!