McMuffin copycat make-ahead breakfast sandwiches

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!