Best Egg Mcmuffin Piecamp Irons Recipes
EGG MCMUFFIN PIE/CAMP IRONS
After trying Pamela's frozen breakfast bagels and tweaking that recipe to my family's taste, I decided to give the idea of pre-cooked and frozen eggs a try on a recent camping trip. The result, I decided, was post-worthy. For those of you familiar with camp irons or pie irons, if you've tried doing bacon and eggs sandwiched between two slices of bread, the result may have been rather messy, since the bread is usually toasted to perfection long before the egg is cooked. This recipe will fix that.
Provided by Swan Valley Tammi
Categories Breakfast
Time 25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Coat a muffin tin thoroughly with cooking spray.
- Break each egg into a muffin cup and add crumbled bacon or cubed ham to each. If using onion and green pepper, add as well.
- Bake at 400F for approximately 12 minutes, or until eggs are set.
- Let cool a few minutes and then remove egg 'patties' to a wire rack to finish cooling.
- Once eggs are completely cooled, place in large plastic freezer bag, removing as much air as possible. Freeze until ready to use -- or ready to pack into camping cooler. As long as they're kept nice and cool, they should last a week.
- Once you're ready to make your pie irons, pre-heat the irons in the campfire and then give them a good coating of cooking spray.
- Place a slice of bread on one side and place an egg 'patty' in the center. Top with half a cheese slice (folded in half to make a nice neat square on top of the egg) and a bit of salsa, if desired.
- Cover with another slice of bread, close your pie iron, place in campfire and cook until done -- approximately 5 minutes.
- Enjoy!
Nutrition Facts : Calories 301.5, Fat 16.2, SaturatedFat 5.1, Cholesterol 201.5, Sodium 590.9, Carbohydrate 25.8, Fiber 1.2, Sugar 2.5, Protein 12
MCDONALD'S EGG MCMUFFIN
Make and share this Mcdonald's Egg Mcmuffin recipe from Food.com.
Provided by The Cloner
Categories Breakfast
Time 10m
Yield 1 Egg McMuffin, 1 serving(s)
Number Of Ingredients 5
Steps:
- Split the English muffin and toast it or grill the faces until brown in a hot pan set over medium heat.
- Keep the pan hot.
- Find a shallow can - such as an 8-ounce sliced pineapple can - that has the same diameter as the English muffin.
- Cut off both ends of the can and thoroughly clean it.
- Spray a coating of nonstick spray on the inside of the can, and place it into the hot pan so that it heats up.
- When the can is hot, spray more nonstick spray over the surface of the pan, and pour the egg substitute into the can.
- Salt the egg.
- Place the slice of Canadian bacon into the same pan to heat up while the egg cooks.
- When the egg seems to be firming upon top, use a knife to scrape around the edge of the can to help release the egg.
- Carefully pull the can off the egg, then flip the egg over and cook it for an additional minute or so.
- Build the sandwich by first placing the slice of American cheese on the bottom half of the English muffin.
- Place the egg on top of the cheese.
- Stack the Canadian bacon on the egg.
- Top the sandwich off with the top half of the English muffin.
- Microwave the sandwich for 10 to 15 seconds until warm, and serve immediately.
Nutrition Facts : Calories 257.9, Fat 5.2, SaturatedFat 1.6, Cholesterol 17.2, Sodium 1075.8, Carbohydrate 28.9, Fiber 2, Sugar 4.5, Protein 23.2
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