Not an egg mcmuffin at all, but for meal prepped breakfasts, I usually make a bunch of steamed buns or dumplings and have them with soup and rice, all 3 quick and easy to heat up in the morning and can be prepped ahead of time.
Though I admit it might not be as quick as an egg sandwich to eat. These days I’ve been having muesli and cottage cheese. Again, maybe slower to eat, but the prep time is about as long as it takes to take a half cup scoop of two things 😁
I do two methods depending on items at hand. ( I didn’t click the links below so if I’m repeating a method please forgive me!)
You can crack an egg into a coffee mug, mix up, cover in a wet paper towel and microwave for 1min/70sec. It might make a pop sound but that’s all fine. Comes out pretty sandwich appropriate.
Easy to make morning of or make at work or whatever.
I use a silicon muffin tray. Spray/apply oil to cups and crack one egg into each for however many you want. If you don’t mix the eggs together, just pierce the yolk with a fork. I sprinkle black pepper on the top of mine. No need for cup liners.
I’ve mixed in bacon bits, basil leaves and really whatever else. 350°F / 177°C for 15-20 mins, adjusted to your preferences.
I imagine those would freeze up very well. Now, I’m going to go make a breakfast sandwich for dinner! Good luck!
Get some good English muffins (Bays are in the refrigerator section and sooooo much better than Thomas’s). Are you doing bacon? If so line a baking sheet with foil and fold the edges so that the bacon grease doesn’t run under the foil. Lay you bacon out on it and pop into a cold oven. Bake at 375 for 20 to 30 minutes depending on how accurate your oven is. Doing sausage? Fry your parties up in a frying pan. Cook your eggs. If you want them to be perfectly round then use English muffin rings or grab a can of tuna and cut the top off with a hacksaw, oscillating tool, can opener, angle grinder. Make sure to debur the edge with emery coth. Make sure your pan is absolutely flat and not warped. You might want to lightly toast the English muffins. For the cheese use American cheese food product slices. Take one slice and fold the corners toward the center. And break along the fold lines. The smaller center square is for one sandwich. The corners will be exactly the same amount of cheese. That is for sandwich number two.
Line a baking baking with parchment or freezer paper. Assemble the sandwichs and place them on the baking sheet. Place in freezer for two hours. Toss them in a freezer bag. Place in freezer.
Microwave for 90 seconds when you are ready to serve.
It wouldn’t be exactly the same, but you could consider making some soft boiled eggs, then shelling then and smooshing them on the McMuffin when you want to eat it. That way the egg stays in the shell and would have a longer shelf life, and you get that yummy, slightly runny yolk on the sandwich.
Note: you can reheat them by putting them in a glass of hot tap water for a few minutes.
I’ve had mixed results with egg rings. Silicone versions suck, and the last set of metal rings I had were apparently painted and started chipping away when cooking/cleaning.
Firstly, you need more than looks reasonable at all times. This is not a health food.
Its excelent on vanilla ice cream.
It doesnt mix well in cold milk or cold water, so put some in a cup (more than you think is reasonable) and then either add hot milk or enough hot water to break it down and then add cold milk. It takes a vigorous stirring so use a cup big enough to allow you to go to town.
I’d never heard of it before you asked, OP. For others who were confused, Milo is a chocolate malt drink mix, not unlike Ovaltine or Nesquik in the US, which originated in Australia.
Besides a mix-in for milk and coffee beverages, it seems you can use it for ice cream (as a topping or as a flavoring in a homemade batch), in baked goods, puddings, oatmeal/porridge (I might try that!), fudge recipes and as an add-in for crumbles like you might use in graham cracker crusts. You can also use it as a flavoring in puffed rice cereal bars (Rice Krispie treats in the US) and probably on those sorts.of cereals directly.
Now I’m giving that can of Ovaltine in my own cabinet another look. Thanks, OP!
cooking
Hot
This magazine is from a federated server and may be incomplete. Browse more on the original instance.