Keep these healthy egg mcmuffin copycats in your freezer for a quick go-to meal that's much faster and cheaper than pulling through the drive-thru!
Total Time:30 minutesmins
12
Ingredients
12eggs
provincial herb blend
12english muffins
12slicesturkey breast
12slicescheddar cheese
Instructions
Heat a large frying pan over medium heat. Grease lightly.
Crack four eggs into the pan (one in each "corner").
Using a flipper spatula, gently break the yolks.
Sprinkle some provincial herbs on top.
When the eggs are cooked enough to flip without falling apart, flip them! The eggs will probably have spread and are touching each other. Simply cut them with the spatula in order to flip.
When they're fully cooked, remove to a plate. Repeat with the remaining 8 eggs.
While you are batch cooking the eggs, you can start to assemble the sandwiches.
On the bottom half of an English muffin place an egg. You may need to fold it a bit for it to fit on the muffin without a lot of it hanging over.
Fold the slice of turkey breast so that there isn't much hanging over the sides.
Do the same with the slice of cheddar cheese.
Place the top half of the muffin on top.
Using a panini press, grill until cheese is melted and the sandwich squishes down. If you don't have a panini press, you can use a frying pan and press down with a pot.
Allow the sandwiches to cool slightly. Wrap in tin foil or plastic wrap. Place in freezer.
When it's time to eat, remove the wrapping and re-wrap in a sheet of paper towel. Microwave at 30 second intervals, flipping each time, until your sandwich is nice and hot!