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I’ve been going on a Pinterest craze lately looking for diet foods for my new years resolution (yes, the typical diet and exercise one). One recipe in particular piqued my interest: Make Ahead, Healthy Egg McMuffin Copycats. It interested me because not only does it sound delicious but healthier than it’s McDonald’s counterpart. In the blog post, the author freezes the McMuffins after preparing them so they can be reheated the next morning for a quick and easy breakfast.   Here’s what you’ll need:

  •  Whole wheat english muffins (I used the light version)
  • Eggs
  • Sliced cheese of preference
  • Canadian bacon slices
  • Cooked Turkey Sausage Patties (Optional; I skipped this part because I’m not a fan of sausages)

1. Start by spraying a muffin tin pan with cooking spray. The author of the blog suggested using jumbo muffin tins or ramekins, which would mold the eggs to better fit in the McMuffin, but I did not have either on hand so I went ahead and used the regular muffin tins, which worked fine. Preheat Oven at 350 degrees. 2. Put the eggs in the tins and add salt and/or pepper as desired. Poke holes in the egg yolks so that the yolk isn’t too concentrated and the McMuffin will be more flavorful. Bake for 25-30 minutes. 3. While the eggs are baking prepare the rest of the ingredients by separating the english muffins and adding the cheese and bacon to one side of the muffin. Fold in the edges of the cheese so that they better fit the muffin. Add The eggs after they are finished baking. 4. Wrap them in wax paper of tin foil and put them in freezer zip loc bags for storage in the freezer. 5. There are two ways you can reheat the English muffins, which are by microwave or oven. Frozen McMuffins take 30-40 minutes in the oven and 3 minutes in the microwave. Thawed McMuffins take 15-20 minutes in the oven and under a minute in the microwave. I tried both and can say that it is better to have the McMuffins reheated in the oven than the microwave, especially since the cheese can thin out too much in the microwave. These McMuffins were fast, easy to make and came out pretty well. Reheated just isn’t the same as fresh food, however, and they would have tasted much better had they been fresh. Overall, I would recommend this recipe, but I am less willing to endorse them as a make ahead freezer breakfast.