Moving out of the dorms meant brushing up on my basic cooking skills this year. Sure, I could learn to make slow cooker meals or bake things in the oven, but I never really plan that far in advance.
I’m a huge proponent of the breakfast-for-dinner situation. Crepes, French toast, and pancakes are all on a major rotation for me. But sometimes, I need something a little less dessert-like with more protein so I’m not rummaging through the cabinets 30 minutes later. Enter this breakfast sandwich. It’s super filling, takes less than 15 minutes, and only requires the use of one pan. Basically, I eat this every night for dinner.
DIY Egg McMuffin
- Prep Time:7 minutes
- Cook Time:7 minutes
- Total Time:14 minutes
- 1 slice proscuitto, bacon, or canadian bacon
- 1 English muffin
- 1 egg
- 1 slice sharp cheddar cheese
- 1 teaspoon milk or water
- 1 teaspoon fresh chives
- Tabasco Sauce
Slice English muffin in half and toast until golden brown but still soft (about 5 minutes).
Heat a small non-stick pan over medium and lightly spray with pam or brush with butter.
Cook bacon, prosciutto or Canadian Bacon in pan over medium-high heat while you prepare other ingredients.
Crack eggs and beat with milk, a few shakes of Tabasco sauce and a light sprinkle of salt. Remove prosciutto from pan. Pour the egg mixture into the pan and gently cook. Be careful not to overcook or let any of the edges brown too much.
Once the eggs are done cooking, place the cheddar cheese, eggs, and prosciutto on the bottom half of the English muffin. Sprinkle with chives and go to town.