Egg McMuffins by Krista

• 12 english muffins


• 1 dozen medium eggs


• cheese - slices or shredded


• 1 lb deli ham


• butter

1. Bake or toast the english muffins halves on a cookie or pizza pan for about 10 minutes at 375 degrees. After baking I spread a thin layer of butter on each half.


2. Generously grease a muffin pan and crack an egg into each muffin tin. I break the yoke and swirl it to spread it around. Bake at 325 degrees for 15-20 minutes.


3. While the eggs are cooking let the muffins cool for a bit and then top one side with cheese and one with ham. Once the eggs are done, add an egg.


4. At this point I put them in the freezer (fully assembled and on a cookie sheet) for about a half an hour to flash freeze them before wrapping them in foil. It helps keep the moisture out.

To reheat:

• I've found that using defrost to heat these up works best. I put the muffin on a piece of paper towel on a plate, then defrost for 1 minute, turn it over and defrost another minute.


• If you heat them up too fast the cheese & meat can be kinda watery and make the muffin soggy in spots.


• You might have to experiement with your microwave a bit as they all seem to be a little different.


• You could also reheat them in the oven - 350 degrees for 20-25 minutes.