that said, i made egg mcmuffins for breakfast. well, not MCmuffins, i'm not freaking mcdonalds, after all! but, the golden arches has a monopoly on catchy names, so it stuck. perhaps, we'll call 'em egg not-so-mc muffins.
a few years ago, i picked up a brand new muffin top tin at goodwill. it is supposed to make just the top part of muffins- you know, the yummiest part. but, they never really turned out the way i wanted. eh, call me old fashioned, but muffins should be whole.
instead, i use the muffin tin to bake perfect egg circles. just grease the pan, pour in your scramble egg mixture (it takes far less than you'd imagine), and bake. i like it at 350 for 20ish minutes, but it totally depends on your oven.
after baking the egg patties, i reuse the pan for assembling the muffin sandwiches. just layer a sliced english muffin with a slice of canadian bacon (my daughter will argue that this name is an evil joke: "it's just HAM, mom! this isn't BACON! that's just wrong."). then put your egg patty on top and slap a piece of cheese on that sucker!* these can be refrigerated overnight, or baked right away. if wrapped individually, they'll keep in the freezer, too.
mine will be popped in the oven first thing in the morning, ready to help the kiddos start their day. pop the whole tin in the oven at 350 for 10-15 minutes, until warmed through. serve with some fruit and it's a delicious breakfast!
*if i'm making these fresh, to be eaten within minutes, i'll often layer a slice of tomato or some sautéed spinach leaves in there. for some reason, my kiddos don't like 'em much if they've been refrigerated or frozen with the veggies.
