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Archive for February 20th, 2011

I love McDonald’s sausage, egg and cheese Muffin sandwiches.  But the price and the fat/sodium content I can live without.  Making these at home is really quite easy, all the way to making your own sausage and English muffins.  Another great thing about these breakfast sandwiches, they store wonderfully in freezer and take just a quick reheat in microwave to have a quick morning meal.  You can also mix them up, put bacon rather then sausage, use biscuits rather then muffins.  Explore, and most of all..enjoy!

You need.

English Muffin (recipe to follow, or you can buy pre-made at store)

Sliced American or Swiss cheese. (One piece per sandwich)

Sausage Patty. (One per sandwich, make yourself or buy pre-made)

Eggs. (One per sandwich).

1. Fry up your sausage, and set to side to drain any grease onto paper towel.

2. Place your eggs in a bowl, beat well until incorporated. (you are making omelet style eggs.) Heat a flat skillet on stove, or turn on your electric skillet.  Grease lightly with a pam style spray, or a paper towel dampened with oil.  Add eggs to skillet and gently roll around the wet mix until it covers the surface at a even level.   Be sure to use spatula to work around edges and center to keep eggs from burning.  Once top no longer has a “jell” like consistency, remove from heat and cut into six rectangular shaped sections (if using flat skillet), or ten rectangular sections (if using a rectangle griddle).  Fold each section in half atop itself.

3. Cut your muffins in half and place under broiler until “crisp”.  You do not want them browned or burned so monitor closely.  This process takes no more then five minutes.

4. Assemble your sandwiches…Sausage, egg, cheese atop muffin bottom, add the top.

5.) That’s it…you’re done!

Make your own English Muffins (altered Alton Brown recipe)

You need:

1/2 cup non-fat dry milk

1 tbsp sugar

1 tsp salt

1 tbsp shortening/lard (I use lard.)

1 cup hot water

1 envelope dry yeast

1/8 tsp sugar

1/3 cup warm water

2 cups all-purpose flour

1 cup cornmeal

1 stick butter, melted

Pam spray

Electric griddle

3-inch metal rings (Note…tuna cans with top/bottom lids cut off work perfect.)

In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

Preheat the griddle to 300 degrees F.

Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Remove, gently brush with butter on top and bottom, using finger tips, sprinkle with corn meal just to get a dusting.  Return to griddle for 1 minute to “set” the cornmeal. Place on a cooling rack, remove rings and cool. Split with fork or sharp knife and serve.

 

 

 

 

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