Copycat McDonald's Sausage Egg McMuffins

Is anyone else a fan of breakfast?  How about Sausage Egg McMuffins from McDonald's?  I hardly ever eat at McDonald's but I LOVE their Sausage Egg McMuffins.  If I'm feeling really good, I'll even splurge on some hashbrowns.

When it came time to round-out my freezer stash with some breakfasts, I knew I wanted to try to make my own version at home.  What is about to follow is a copycat recipe but honestly, it's such an easy thing to make that I use the term "recipe" loosely.  If you want, you could also leave out the sausage or substitute Canadian bacon or regular bacon.

The hardest part was figuring out how to make a round egg "patty" like they do...because I'm anal and like everything to be round and match.  For that, I used what I had on hand and that was canning bands.  They were slightly smaller than the English muffins but close enough.  I experimented a bit on whether it was better to put them with the thread-side up or down.  In the end, threads up seemed to work better in terms of getting a better spray and containing the eggs (the picture below is from one of my earlier runs but I got better at avoiding spillage over time!).  If you greased your rings well, the eggs should fall out pretty easily but some of them required a little more oomph.  I just separated the crusty parts that stuck to the rings then pushed them out gently with my fingers.

These are totally yummy and I am so grateful to have about 2 1/2 dozen of them stashed away in the freezer. Having a good (and fast, one-handed) breakfast is the key to starting your day off right!

One Years Ago: BLT Corn Salad Wrap
Two Years Ago: Jerk Chicken with Mango Cilantro Relish

Copycat McDonald's Sausage Egg McMuffins

Ingredients

• 12 English muffins
• 12 slices American cheese
• 12 fully cooked frozen sausage patties
• 12 large eggs
• Salt and pepper

Directions

1. Place canning bands with thread side up into a skillet over medium-high heat (or if you have them or want to buy something fancy you can use something like these egg ring rounds).  Spray pan and inside of bands generously with cooking spray.
   
   
   
2. Crack an egg into each band and sprinkle each with salt and pepper.  Use a knife to gently break each yolk so that it spreads out.  Don't worry if the egg spills out of the rings, if you're a perfectionist, you can peel or cut them off later.  Cover and cook through.  When eggs are done, remove the egg-filled ring using tongs and gently push the eggs out of the rings.  Set aside for assembly.
   
   
3. Meanwhile, split your English muffin and place a slice of cheese on the top of each muffin half.  If desired, fold over each cheese corner so that it is the same size as the muffin.  Place a frozen sausage patty on the bottom of each muffin then top with a cooked egg round.  Put the two halves together to form the sandwich.
4. Wrap each sandwich in square of deli paper wrap (or just use parchment paper).  
5. To enjoy now: Microwave sandwich until sausage patty is cooked through, about 45 seconds to a minute.  To enjoy later: Place wrapped sandwiches into gallon sized freezer bags, squeezing out as much air as possible.  When ready to eat, microwave from frozen until heated through, about one minute to 90 seconds.  Flip the sandwich halfway through cooking for more even heating.

Source: Christine's Kitchen Chronicles as inspired by McDonald's

Guest Post by Coffee and Cannolis: Mini Frittatas

Any coffee lovers out there?  How about cannolis?

Well, like I said in my last post, I'm not much of a coffee drinker but I do LOVE cannolis (Umm have you been to Mike's Pastry in Boston? Yum!).  I also am a fan of  Coffee and Cannolis!  Angie, the voice behind this blog, is another What's Cooking message board member but I only recently started following her myself.
She had my attention at her Baked Cinnamon Sugar Churros (I had tried a fried Churro Bites recipe but am always looking for equally delicious baked versions of fried foods).  After that point, I went back and pursued her other recipes.  I bookmarked a couple recipes that I know my peanut butter, dessert loving husband would go crazy over: Peanut Butter Cup Cheesecake with Pretzel Crust and Peanut Butterfinger Mini Cheesecakes.  I honestly don't know which one would he'd like more but can say that they'll definitely be contenders for future birthday cakes.  I also saw Angie post a recipe for Fruit Salsa with Cinnamon Chips, one that I love but realized I have never shared on my own blog.

Today she has chosen to share a super easy savory recipe and she must have read my mind because I love breakfast foods!  I love a good frittata or quiche but my egg-hating husband would never go for it.  This recipe would work well in my house because I could eat a few and then freeze the rest for later.  I can also add whatever leftover veggies and meats I have for customized flavors.  Awesome! It'll get filed right next to the Bacon Egg and Toast Cups for quick, bite-sized eggy breakfast treats.

One Year Ago: Peanut Butter Cup Chocolate Cheesecake - A past birthday cake for my husband...and it was 9 LAYERS high!
Three Years Ago: Cha Cha's White Chicken Chili

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Hi!  My name is Angie from Coffee and Cannolis, and I’m so excited to be able to guest post today on Christine’s Kitchen Chronicles!  I have been following Christine for a few years now, so it’s an honor to be able to help her out with a post while she’s busy!  (And PS – have you seen that S’Mores Pizza?  I cannot wait to try it!)

Since you may not know me – a few things… I am a (new) mom to 15-month-old Tyler, who takes up A LOT of my time, but I wouldn’t have it any other way!  With what little free time I get, I enjoy baking and cooking (and Pinterest, Netflix Instant Queue, reading…).  Since my free time has been cut significantly, I’ve learned to take some shortcuts, make adjustments, and that I don’t have to get a completely gourmet meal on the table every night.  My new goal (aside from just getting the kid to eat!) is to create REAL food that anyone can make.  Quickly and easily, with as few convenience foods as possible.  I wish I were superwoman, but alas I am not.

In efforts to save some time in the kitchen while still getting a healthy breakfast in my son’s tummy, I’ve discovered my love of these mini frittatas!  I like to make them on Sunday during nap time, or even once he’s down for the night, and freeze them to grab throughout the week.  Not only are they quick and freezer-friendly, they’re very versatile.  Your kids LOVE broccoli?  Throw some in.  You have a kid like mine that loves turkey sausage and super sharp white cheddar cheese?  Well, good news – these are fantastic with sausage and cheese!

Mini Frittatas

Ingredients:

• 8 large eggs
• ½ cup milk or half and half
• Salt and Pepper
• Assorted Mix Ins, such as: Shredded Cheese, Cooked Sausage Crumbles, Diced Peppers, Diced Steamed Broccoli

Directions:

1. Preheat oven to 350 degrees and coat a 12-cup muffin tin with non-stick cooking spray
2. Whisk together eggs, milk and salt and pepper in a large bowl.  Evenly distribute egg mixture among the 12 muffin cups.  Add about 2 tablespoons of mix-ins to each cup.
3. Bake about 20-25 minutes until the eggs are puffy and the edges are golden brown.  (If necessary, run a butter knife around the edges to loosen before removing from pan). 

Makes 12-mini frittatas

* These can be frozen in a freezer-weight bag.  To defrost I pull them out and keep in the fridge overnight, and just microwave for 10 seconds for my son, 30-45 seconds for me!

Source: Disney’s Family Fun

Quiche Lorraine

The food blog world is filled with Superbowl Gameday Man Food and so I thought why not break the mold and post something ultra girly.  Besides, real men eat quiche...especially when it's delicious as this one!

As part of my 23 Things I want to Make in 2011 list I put Quiche on it because it's something I enjoy ordering at Mimi's Cafe.  The tricky part about this recipe though is that Chris doesn't eat anything that tastes like or resembles eggs in any way (desserts containing eggs, however, are fine...apparently because they're not egg-like or egg-tasting).  So, I decided why not invite our family's over and have New Years Brunch and as part of the menu, I served quiche (along with homemade waffles, savory muffins, creme brulee french toast casserole, french toast cups, and fruit salad so that Chris wouldn't starve; Some of those recipes to come in good time, by the way).  What's nice about the quiche is that it can be served at room temperature so you can make it ahead of time and then tend to other dishes as it cools.

Having gotten over my fear of leeks after making the Cheddar Cauliflower Soup I decided this would be a piece of cake...err...quiche.  But what made it really special was the fact that the leeks were carmelized.  Okay.  Now we're talking business!  Carmelizing anything gives food an extra special flavor.

Seriously, this quiche was FANTASTIC and gave me the chance to use my tart pan that my friend Jackie gave me from Dinner Club Secret Santa.  My brother had thirds and probably ate at least a good quarter of the quiche by himself.  The filling was silky smooth (I'm guessing from the addition of sour cream in this recipe) and just glides right down your throat.  Within each bite hides the rich goodies of caramelized leeks, bits of savory ham, and melty Swiss cheese.  The only thing I regret is not making the pie crust from scratch.  That truly would have been perfection to have a nice flaky crust holding all of the rest of the goodness.  If you recall, that was also on my 23 Things in 2011 List.  But, I wasn't ready to tackle that yet and frankly, I want my homemade pie crust to feature something fruity versus savory.  I'm including the homemade pie crust recipe in case you want to give it a whirl but if you're lazy like me just use a pre-made pie crust.

I will be making this again...perhaps making it and New Years Brunch at our house a new tradition :).

Quiche Lorraine
Printer-Friendly Version

Ingredients

For the crust:

• 1 1/4 cups flour
• 1 tablespoon plus 2 teaspoons cornstarch
• Salt, to taste
• 6 tablespoons butter, diced

For the filling:

• 1 3/4 cups diced leeks, white and light green only (from about 2 large leeks
• 3/4 cup diced onion
• 2 1/2 teaspoons olive oil
• 4 eggs, divided
• 1/2 cup plus 1 tablespoon heavy cream
• 1 cup plus 2 tablespoons sour cream
• Pinch of nutmeg
• Pinch of pepper
• 1 1/2 cups diced ham (1/4 -inch dice; I used about 1/2 pound)
• 3/4 cup grated Swiss cheese

Directions

1. Heat a large sauté pan over low heat. Sauté the leeks and onions in the olive oil 30 to 40 minutes until caramelized, occasionally stirring. Remove from heat and cool.
2. If you're using a pre-made pie crust, skip Steps 2 and 3.  Meanwhile, in a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg (a fork works great for this) and mix it until a dough forms. (Dough can also be made in a food processor, or in theory, and as the original recipe suggests, in a stand mixer.)
3. On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate (I used 10-inch tart pan) and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes.
4. While the quiche shell chills, mix the heavy cream and sour cream in a medium bowl. Whisk in the remaining three eggs. Add a pinch each nutmeg, salt and pepper and combine to form a batter. Preheat the oven to 350 degrees.
5. Remove the quiche shell from the refrigerator and spread the leek and onion mixture evenly over the base. Sprinkle the ham and then the cheese over the leeks and onions. Pour in the batter and place the quiche in the oven.
6. Bake until puffed and golden, about 25 to 30 minutes. Remove from the oven and cool slightly on a rack. Serve warm or at room temperature.

Source: Adapted from Le Pain Quotidien as seen on Smitten Kitchen