McDonalds Copycat Meal Prep McMuffins
Gosh it’s been a while since I posted a recipe on the blog. I think I’ve been a bit distracted prepping for the new baby but now the nursery is nearly finished it is time to think about prepping the freezers…becuase a girl has gotta eat!
I want a variety of things on hand that I can prepare easily, eat quickly, and ideally with only one hand. I have heard from others that when you have a little baby, eating one handed is a VERY important skill.
These easy meal prep McMuffins are of course a homage to the Maccas version and in a move which isn’t my usual style I’ve tried to make them a bit healthier. Not exactly healthy, but I have made a few swaps that at least makes them better than they might otherwise be for example I’ve used reduced fat sausages and cheese and a wholemeal muffin. Of course you can simple prepare these with the standard versions of each ingredient.
When these are heated up I’ll do-doubt me smothering them with ketchup!
HOW TO MAKE COPYCAT MCMUFFINS
Time - 30 minutes
Skill - Easy
Makes - 6
INGREDIENTS
6 Wholewheat English muffins, halved
8 eggs, whisked
6 Reduced fat sausages, skins removed
6 slices of reduced fat cheese (or your fav cheese)
6 Veggy Hashbrowns (I really like the Strong Roots cauliflower ones!)
Half a teaspoon of salt
Sauces, to serve (optional)
METHOD
Toast your muffins and lay 6 of the toasted halves on a tray. Cover each of the 6 muffins with a slice of cheese.
Cook the hash browns according to the packet instructions.
While the hashbrowns are cooking put a medium-sized non-stickb pan on medium heat and add a little oil. Give the eggs a good whisk together with the salt and pour them in the pan and allow to cook gently to make a big omelette. You can finish it off cooking either under the grill or I just use two spatulas to flip it when it’s mostly done (when you can see there’s just a little runny egg on top). Use a cutter (or I just use the rim of a thick glass) to cut 6 circles from the egg. I then eat the off cuts as a snack.
Use the same pan as the eggs to cook the sausages. Simply add a little more oil or some fry-lite. and cook the sausages by squashing into patties (a bit like a smash burger). I use a piece of greaseproof paper to press them down so they don’t squish through.
Finish assembling the muffins by adding a circle of egg on top of the cheese followed by the hash browns and the sausage patty. They’re now ready to eat or you can freeze them wrapped individually in foil, greaseproof paper or reusable sandwich bags - See notes below on reheating.
NOTES
I recommend thawing them in thein fridge overnight and then heating in the air fryer or oven at around 170 for 10-15 mins so you get a toasty outside. You can also defrost in the microwave for a minute and then cook on full power for another minute
You could butter your muffins if you like and add sauce ahead of freezing. I like to add sauce when I’m re-heating
For the more authentic eggs you could cook them individually in rings but to be honest I simply can’t be bothered to do it.