BOCA BREAKFAST SANDWICH (MEATLESS EGG MCMUFFIN)
I love McDonald's Sausage McMuffin, but this healthy creation is just as tasty (Boca burgers are scrumptious with the right fixings!).
Provided by Marla Swoffer
Categories Breakfast
Time 10m
Yield 1 Sandwich
Number Of Ingredients 8
Steps:
- Toast bread.
- Heat Smart Balance or oil in non-stick pan on medium high.
- Meanwhile, microwave Boca burger in package (just open it on one side) for 2 minutes.
- When pan is hot, crack egg into it and break yolk with edge of shell.
- Sprinkle egg with salt and pepper.
- Turn egg over with plastic spatula when ready (usually about 30-45 secs).
- Cook until yolk reaches desired consistency (I like it a little gooey but mostly firm).
- While egg is cooking, spread mayo on one side of toast and put Boca burger on top.
- Put cheese on other piece of toast.
- When egg is done, put put it on top of cheese (if cheese doesn't melt, put the whole thing in the microwave for about 10 seconds).
- Put sandwich together and eat before it gets cold!
- Optional: add some hot sauce for extra kick.
Nutrition Facts : Calories 576, Fat 31, SaturatedFat 11.7, Cholesterol 252.6, Sodium 1545.4, Carbohydrate 42.2, Fiber 7.3, Sugar 4.6, Protein 34
OPEN-FACED BBQ BEEF SANDWICH
Provided by Food Network
Categories main-dish
Time P3DT13h20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat a wood fire or outdoor charcoal grill to medium heat.
- In a Dutch oven, placed on the grill grate or directly on the embers of the fire, heat vegetable oil.
- Season roast with salt and pepper. Rub minced garlic all over surface of roast. When oil is hot, place roast fat side down in Dutch oven. Pour mushrooms over roast and cover. Cook with coals or embers on the lid and a small amount under the oven.
- Cook until meat shreds easily, about 12 hours, adding coals or wood as necessary to maintain a constant temperature. Shred meat with 2 forks and return to pot. Add barbecue sauce and mix well. Serve open-faced over Dutch Oven Sourdough Biscuits.
- Preheat a wood fire or outdoor charcoal grill to medium heat.
- In a mixing bowl, combine flour, baking powder, sugar and salt. Using a pastry blender or your fingertips, rub shortening into dry ingredients until the mixture resembles coarse meal.
- Combine sourdough sponge and milk. Add to the dry ingredients and mix until dough no longer sticks to the side of the bowl.
- Turn dough out onto a floured countertop. Flour fingertips and knead about 12 to 15 times. Roll out dough with a rolling pin to a 1/2 to 3/4-inch thickness. Using a 3-inch round biscuit cutter (or an empty can or glass), cut biscuits and place in a large Dutch oven with sides touching. Bake with coals on the lid and a small amount under the oven until biscuits are puffed and golden, about 15 to 20 minutes.
- Mix flour and water used to cook potatoes in. Let mixture stand in a warm place covered with a dish towel for 3 days, or until bubbly and sour smelling. This is your starter. Use as directed in recipe.
BREAKFAST SANDWICH
Provided by Art Smith
Categories Sandwich Egg turkey Breakfast Brunch Kid-Friendly Healthy Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 4
Number Of Ingredients 7
Steps:
- Method
- To prepare the turkey sausage and arugula: In a preheated small nonstick sauté pan, cook the turkey sausage patties over medium heat for 2 to 3 minutes on each side or until the patties are golden brown and thoroughly cooked. Remove the turkey sausage patties from the pan. Add the arugula to the same pan along with 1 tablespoon water. Quickly wilt the arugula and remove from the heat.
- To prepare the eggs: Place the olive oil in a preheated nonstick medium sauté pan. Crack the eggs into a small mixing bowl and whisk together with a fork for 1 minute. Season with salt and freshly ground black pepper. Pour the egg mixture into the pan and let sit for 15 seconds. Using a small rubber spatula, gently move the eggs around the pan, scraping from the bottom every 7 seconds or so. Continue to cook the eggs for 2 minutes longer or until they are just cooked (they should glisten and be just set).
- Assembly
- Place a cooked turkey sausage patty on each muffin bottom and top with the cooked eggs. Place the wilted arugula and sliced tomato over the eggs and top with the other half of the muffin. Serve immediately.
MOCKDONALD BREAKFAST SANDWICH
I made this because I love McDonald's Egg McMuffins. It takes as long to make as a bowl of cereal. This makes one but you can make as many as you like at one time. We even have it for dinner after a long day.
Provided by jacampbell
Categories One Dish Meal
Time 6m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Toast English muffin with cheese.
- Brown bacon in pan.
- Cook egg.
- Build your sandwich.
- Enjoy.
BARBECUED BEEF SANDWICHES
This recipe came from a military wife almost 30 years ago (thanks Elise) and it couldn't be much easier. Simply combine all ingredients and cook for 3 hours, then shred the meat. Serve it on buns of your choice...and then sit back and take in the compliments! Everyone loves this recipe, and I've used it at fund raising events with great success! Excellent with potato salad or coleslaw.
Provided by Poni
Categories Main Dish Recipes Sandwich Recipes Sloppy Joe Recipes
Time 3h15m
Yield 8
Number Of Ingredients 8
Steps:
- Place roast in a Dutch oven, and sprinkle with chopped onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper.
- Cook over medium heat with lid slightly ajar for 3 hours.
- Remove meat, and shred with 2 forks. Discard bones, fat and gristle. place shredded meat back into sauce, and cook until liquid is reduced, 15 to 20 minutes.
Nutrition Facts : Calories 279.8 calories, Carbohydrate 12.8 g, Cholesterol 70.7 mg, Fat 14.3 g, Fiber 1.3 g, Protein 22.6 g, SaturatedFat 5.6 g, Sodium 304.3 mg, Sugar 9.4 g
QUICK BREAKFAST SANDWICHES
Make and share this Quick Breakfast Sandwiches recipe from Food.com.
Provided by weekend cooker
Categories Breakfast
Time 50m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim crusts off bread slices, and spread margarine on 1 side of each bread slice.
- Place 4 slices in a buttered 8-inch square baking pan.
- Top bread slices with chopped ham, and top with remaining bread slices., buttered side up.
- Sprinkle with shredded swiss cheese.
- In a bowl, combine eggs, milk, onion flakes, prepared mustard, and salt and mix well. Slowly pour over over bread slices.
- Cover and refrigerate overnight, or for 8 hours.
- Remove baking pan from refrigerator about 10 minutes before cooking.
- Bake uncovered at 325 degrees for 30 minutes or until center is set.
- To serve cut into 4 sandwiches.
Nutrition Facts : Calories 462.4, Fat 20.5, SaturatedFat 10, Cholesterol 215, Sodium 1776.8, Carbohydrate 32.9, Fiber 1.4, Sugar 3.1, Protein 34.9
LOW CARB EGG MCMUFFINS
Make and share this Low Carb Egg McMuffins recipe from Food.com.
Provided by LoriDe
Categories Breakfast
Time 46m
Yield 8 McMuffins
Number Of Ingredients 3
Steps:
- Press sausage into 8 muffin tins, pressing up sides and pressing into bottom edges.
- Bake at 400 degrees for 20 minutes.
- Break an egg into sausage cups and return to oven for 15 minutes.
- Place 1/2 slice American cheese over each cup and return to oven for 1 more minute.
Nutrition Facts : Calories 277, Fat 19.3, SaturatedFat 7.6, Cholesterol 271.6, Sodium 214.1, Carbohydrate 1.3, Sugar 0.4, Protein 22.9
BREAKFAST DENVER SANDWICHES
We have these every Saturday morning with coffee and a big bowl of fruit. We use whatever bread we have, usually something whole wheat. It's the perfect combo.
Provided by herby
Categories Breakfast
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat skillet to medium high. Add green onions and cubed ham. Cook 2-3 minutes.
- Stir eggs to break up yolks. Add eggs to skillet and season with garlic salt, red and black pepper.
- Sprinkle cheese into eggs and stir.
- 'Scramble' - use spatula to break up and allow eggs to cook through.
- Toast bread & spread yellow mustard on one side of each piece.
- Serve cooked egg mixture on bread, open faced sandwich style.
Nutrition Facts : Calories 231.1, Fat 16.3, SaturatedFat 7.1, Cholesterol 442.8, Sodium 260.4, Carbohydrate 2.9, Fiber 0.7, Sugar 1.4, Protein 17.7
ON-THE-GO BREAKFAST SANDWICH
I have to leave so early in the morning to get to school that I barely have time to sit down and eat breakfast! So instead of going out to MickeyD's to spend $3 for 2 egg sandwiches, I improvised and made them myself- and for definitely less than $3. So here it goes, my On-The-Go Breakfast Sandwich. ENJOY!
Provided by Nick R.
Categories Breakfast
Time 7m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together the eggs and milk in the bowl.
- Add salt and pepper.
- Pour into cooking item (Bowl or Egg Maker).
- IF USING BOWL: Add 1 strip of bacon, torn into pieces. Microwave for 1 minute and 45 seconds.
- IF USING EGG MAKER: Tear the bacon into pieces and throw into Maker. Microwave for the same 1 minute and 45 seconds.
- While the egg is cooking, toast the English Muffin.
- When the eggs are done, microwave the other 2 strips of bacon for about 15 seconds.
- Put one strip of bacon onto one Muffin and the other onto the other muffin.
- Take the egg and put it onto the bottom half of the English Muffin.
- IF YOU WOULD LIKE: you could put a slice of cheese atop the egg.
- Top off with the top half of the English Muffin.
- I usually take a toothpick to hold it all together so, if you're doing that, do that.
- Enjoy and begin to ponder what you can do with those $3 you just saved.
OPEN-FACED EGG MCMUFFIN
I love Egg McMuffins from McDonald's (besides their milkshakes, they are one of the only other things I eat there). This version is quick and a little better for you (I think). You can alter the recipe a bit, if you'd like, and just use one egg, 1/2 a slice of cheese, and one piece of ham, and put the other half of the english muffin on top, like a sandwich (but then it's not open-faced, and it'd defeat the purpose of this recipe. :) ). I make this when I have an Egg McMuffin craving or when it's a late breakfast and I'm SUPER hungry, because it's very filling.
Provided by Greeny4444
Categories Breakfast
Time 15m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Split the english muffin with a fork, and toast it. When it's toasted, set open-faced on a plate, and put one slice of deli ham on each English muffin side.
- Heat a small nonstick pan on medium-high heat, and break both eggs into it, being careful not to break the yolk.
- When the white is firm enough, "separate" the egg whites from each other (because they've probably cooked their whites together) with a silicone spatula, and flip each egg over. Try to make them about the size of the english muffin, if you can.
- While the eggs are cooking, divide your slice of cheese in half, and arrange half a piece on each piece of ham. You might need to arrange it more to make it fit (the egg will melt the cheese).
- When the egg yolks are done to your liking, take the eggs and put one on each side.
- Tip: I eat these by holding the English muffin with my hand shaped like a "C" around the base and sometimes I have to hold the egg on when I bite into it with my index finger, so I recommend cooking the yolks all the way, unless you want juicy yolk all over the place!
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