Thursday, August 13, 2009

Egg McMuffins for the Freezer

These are tasty and super easy to assemble/freeze/thaw/eat! There's some assembly work required, but it's not complicated, so your children could probably help. Recipe can be doubled or tripled quite easily (if you triple it, you can use up all the English muffins in the packages you'll have to buy as well as almost an entire can of evaporated milk).

Recipe adapted from Meals for a Month

  • 2 T. butter, softened
  • 8 English muffins
  • 8 eggs, slightly beaten
  • 8 slices Canadian bacon (can use regular, but Can. is so much easier!)
  • 1/3 c. evaporated milk
  • 1/4 t. salt
  • 1/8 t. pepper
  • 1/2 t. thyme (dried)
  • 16 slices American cheese, unwrapped
  1. Spread butter on both sides of (split) English muffins and toast in the toaster oven until light brown. Set aside (incidentally, we always skip this step and don't pre-toast). If using regular bacon, cook in heavy skillet until crisp; remove from skillet and drain on paper towels. Pour off all but 1 tablespoon drippings from the skillet.
  2. (This is where I start, skipping step 1 entirely) In large bowl, beat eggs with milk and seasonings. Pour into hot drippings (or 1 tablespoon butter in heavy skillet) and cook over medium-low heat, stirring frequently, until just set. Remove from heat, and then crumble bacon and stir into egg mixture. If using Canadian bacon instead, then don't use the bacon yet.
  3. Spread out bottoms of English muffins on cookie sheet(s). Place one slice American cheese on bottom half of each English muffin. Place one slice of Canadian bacon, if using, on top of each cheese slice. Top with egg mixture, dividing evenly among the muffins. Top egg mixture with remaining cheese slices and cover with remaining English muffin halves. Flash freeze sandwiches in single layer on cookie sheet until solid. Wrap in microwave-safe paper towel, then pack into ziploc bags (we can fit several into one larger gallon sized bag). Label bags, seal, and freeze.
  4. To Thaw and Reheat: Place frozen, wrapped muffins, one at a time, in microwave and heat on high power for 1-3 minutes, until thoroughly heated and cheese has melted.
Serves 8; recipe tripled serves 24

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