Author Notes
These egg muffins are great for a quick breakfast on hectic school mornings. I like them because we don't have to all come to the table at the same time. The kids make their own as they come to the kitchen for breakfast. —Bobbie
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Ingredients
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1
egg
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1 teaspoon
milk
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1 piece
ham or Canadian bacon
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1
frozen English muffin, split
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2 pieces
American cheese
Directions
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Spray a red plastic disposable cup with non-stick spray. Add one egg and milk to the cup. Beat with a fork until frothy. Lay a piece of ham or Canadian bacon over the egg. Put frozen muffin bottom & top over cup. (cut sides down)
Bottom goes on first. Microwave 1 ½ minutes. Watch and when the muffin lifts, the egg is done. Take cup out of microwave carefully. It will be hot.
Remove top muffin. Flip contents of cup on a plate.
Crisscross cheese on top of egg. Cover with top muffin cut side down.
Use a new cup to make another. The cup will melt if used twice.
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Tastes like McDonald’s egg McMuffin! Picture is granddaughter, Maddie, eating her muffin, named after her because she eats them a lot.
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