For Sunday Brunch: Copy Cat Egg McMuffins

Copy Cat Egg McMuffins

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12 Sandwiches

12 English Muffins
12 Large eggs
12 Slice American Cheese
12 Slices Canadian Bacon
Butter

Prep Day: Lightly oil a muffin tin and crack an egg in each tin. Bake the muffin tin with eggs in a 350 degree oven for 10-15 minutes. Depending on your egg size, start checking them early to make sure they are cooked through. Try not to overcook them! Slice all the muffins and toast them in the oven for 10 minutes. Butter after toasting. Add an egg, cheese, and bacon.

If you want to eat one right away, I recommend sticking it in the oven as a sandwich for 5-10 minutes to melt the cheese and everything.

To Freeze: You can also stick all your sandwiches on a baking sheet and stick it in the freezer. Leave them in the freezer until they are frozen, about an hour. Then wrap each sandwich individually in foil and store all the individually wrapped sandwiches in a freezer safe bag.

Serve Day: When reheating, you can microwave if you’re in a hurry, but it’ll make the muffin soggy. If you can plan ahead a bit, bake the sandwich at 350 degrees for about 25 minutes. You can even keep it wrapped in the foil if you used to freeze the sandwiches.

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One thought on “For Sunday Brunch: Copy Cat Egg McMuffins

  1. Pingback: Meal Planning Mondays: Week of November 19 – 25th, 2012 « Twin Cities Supper Swappers

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