I saw a recipe on Pinterest encouraging people to save money on McDonald’s breakfast sandwiches by cooking them yourself. To be honest, I really don’t like McDonald’s breakfast. I know, you probably are in complete and total shock. I’ve always been more of a fan of Burger King’s Croissan’wich. Although I haven’t had one in years, I also really liked the Hardee’s Sourdough breakfast sandwich. I suddenly have a craving to see if they still carry this item. Perhaps I should check on my way to work one morning. But I’m getting a little off track now.
As a kid, my sister and I used to spend a lot of time at our Grandma and Grandpa Fletcher’s house. When my mother had to work on Saturdays or a day off from school, we would ride up to Wayne and hang out with Grandma. My Grandma had a routine that included mass, breakfast at Popo’s, Bible Study, lunch out (usually Popo’s but sometimes for piz-za), and an afternoon project. Sometimes we would clean. Other times we would be doing one of my grandma’s many hobbies – ceramics, puffy paint sweatshirts, sewing baptismal bibs, making Barbie clothing, oil painting, etc. But sometimes Grandma would get it in her head that she could make something even better food wise at home. My Grandma loved “The Snackmaster” – she would put anything between two slices of bread (pre-low carb diet days). Another one of Grandma’s creations was the breakfast sandwich. Grandma would make them in the microwave usually with bacon (one of her favorites).
Although I think I can make a better tasting fresh breakfast sandwich pretty quickly, I did like the use of the muffin tin to cook eggs. It’s a great way to prepare eggs to everyone’s liking. I just wish I had used my silicone muffin cups because baked on egg is a mess to clean up. I also liked the crunch of the English Muffin.
Crack each egg into it’s own muffin cup. Bake at 350 degrees for 10-15 minutes. Undo English Muffins and place on a baking sheet. Cook at the same time for 10 minutes on the lower rack. Remove from oven and place eggs on muffins. Top with cheese and bake for 5 additional minutes to melt.
If frozen, reheat for 25 minutes at 350 degrees.
- I made a scrambled egg with ham. I think the add-ins (spinach, tomato, turkey bacon, etc.) are endless.
- I made an over hard egg.
- I also made an egg white with fat free cheese.
I found this recipe in a recent issue of Taste of Home. It won a top prize and was created by someone from Liberty,MO so I thought I would give it a try. Makes a great brunch dish.
Eggs Benedict Casserole by Sandie Heindel
3/4 pound Canadian bacon, chopped
6 English muffins, split and cut into 1-in. pieces
2 c. 2% milk
1 tsp. onion powder
1/4 tsp. paprika
4 egg yolks
1/2 c. heavy whipping cream
2 T. lemon juice
1 tsp. Dijon mustard
1/2 c. butter, melted
- Place half of the bacon in a greased 13 x 9 baking dish; top with English muffins and remaining bacon. In a large bowl, whisk the eggs, milk and onion powder; pour over the top. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Sprinkle with paprika. Cover and bake at 375° for 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
- In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, cream, lemon juice and mustard until mixture reaches 160° or is thick enough to coat the back of a spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole. Serves: 12 servings
Nutritional Facts: 1 piece with about 2 tablespoons sauce equals 286 calories, 19 g fat (10 g sat. fat), 256 mg cholesterol, 535 mg sodium, 16 g carbohydrate, 1 g fiber, 14 g protein.
- I halved the recipe and made it in an oval dish. I used non-stick spray but it was still really messy.
- I think you could substitute leftover Easter ham in this recipe. Asparagus or spinach would also be a good addition to this recipe.
- I used Thomas Light Whole Wheat English Muffins. Each muffin has 8 grams of fiber and is low in fat.
- I used skim milk instead of 2% to cut out fat.
- I didn’t have a double boiler so I used a metal bowl over a pan of hot water to make the Hollandaise sauce. It worked just fine.
- If you use the egg yolks, save the eggs white for a cake or omelet.
- I would also suggest using the Knorr Hollandaise Sauce packet. It’s way easier and healthier for you.
- I sprinkled it with a little parsley before serving.
Pizza is a treat everyone loves. Of course, pizza can come in many forms – homemade, frozen, fresh-to-oven, delivery, and gourmet. This tasty recipe can be made a little healthier. I also like it because it allows everyone to select their favorite toppings. I’ve made this for myself as well as for dinner parties. I just set out the ingredient options and let people pick. With personalized pizza, you can make vegetarian as well all meat options. One of the other reasons I like this recipe is because it allows you to make a breakfast or dinner pizza.
Shredded Mozzarella Cheese
Pizza Topping of your choice (Hamburger, pepperoni, Canadian bacon, mushrooms, onion, peppers, etc.)
Line a cookie sheet with foil. Split the English muffins in half and place on cookie sheet. Spread pizza sauce on muffin. Top with desired toppings. Sprinkle with cheese. Bake at 425 degrees for 6 minutes or until cheese is melted.
- I like to use 100 calorie, light multi-grain Thomas English Muffins. I think they have a more natural crust taste plus they have 8 grams of fiber. They are more expensive at the grocery store than other brands but you can usually get a good deal on them at Sam’s Club.
- My sister likes to substitute pita bread in this recipe.
- I’ve also made Chicken Alfredo mini-pizzas. Just use a light Alfredo sauce (I like to make my own with Wildtree Alfredo Extraordinaire which can be made with skim milk for a much healthier and more flavorful sauce), grilled chicken breast chopped, spinach, and low-fat mozzarella cheese.
- You can also make breakfast pizzas. I like diced ham, scrambled eggs, and cheddar cheese. Sometimes I add a little canned nacho cheese sauce to the base of the muffin for a little extra zing. If I was making this for my sister, I would make a scrambled egg white, diced bell peppers, and a touch of mozzarella cheese on top. I also think you could make this with thinly sliced ham, a poached egg, and slice of cheddar cheese. I think it would look like an eggs benedict but without the heavy hollandaise sauce on top.