I probably say this too often when I reflect on some of my favorite sandwiches, in particular breakfast sandwiches of which a bacon, egg, and cheese is definitely top two on my list. I grew up with a basic egg sandwich, and I thought I…
Search Results: mcmuffin
I was first introduced to fried bologna, I believe when I was living in Indiana as a young kid. I mean probably first grade. I could be wrong as age is getting to me, but I recall my Dad searing it on a hot skillet on the stove top. I always try to bring back those types of memories to my kids whether it be teaching them how to make a proper omelette or a simple thing like making stove top popcorn. When I recently shopped I had the idea of a McMuffin on my mind, and then as I was ordering some ham, I took a gaze over at the bologna and decided to go straight for it as I knew one of my boys loves it as well. That’s when I decided to come up with the fried bologna breakfast sandwich.
To me, this is a perfect breakfast, or brunch sandwich and it has everything I love for breakfast (yes, I’m a fan of the egg McMuffin), but substitutes Canadian bacon with thick cut bologna, about 1 inch thick.
Let’s get started.
- 1 slice thick cut beef bologna
- 1 telera roll, lightly toasted
- 1 tbsp unsalted butter
- 1 egg, cooked sunny side up
- 1 slice American cheese
- salt and pepper to taste
Start by heating a large skillet on medium high heat. Slice your roll and lightly toast it on both sides. Remove and set aside once it is toasted.
Next add the sliced bologna and cook it until it is nicely seared on both sides. It will curl up on you, but don’t worry. To me it is the vessel to hold the egg. If your skillet is large enough, keep it cooking while you cook your egg. If not, remove and cook your egg.
Turn the heat back down to medium, and add the butter. Crack your egg and using a spatula, lightly break that thick egg white and let it run around. Season with salt and pepper.
I like to cook the egg when the white edges get nice and crispy, but cook it however you like.
Add the fried bologna to the bottom bun, top with the egg, and add the American cheese. Cover with the top white bun, push it down a bit to create that yolk gravy, and get to town.
It’s salty, crisp, and just down right delicious. Get to it, you’ll love it. Hope you enjoy!
I love breakfast, don’t you? It’s one of the first things I ever taught myself to make back in middle school (if not earlier), and it was the eggs that I started to master. I still lean towards making eggs when I make breakfast for myself or for my family. Weekends are the best time for me to teach my kids how to make things like sausage egg mcmuffins or homemade egg mcmuffins, but recently I was sitting on some awesome leftover Nueske’s ham steak, and some fresh green bell peppers from my garden. This is when the light went off, to come up with a new twist on the Denver omelette. I decided to create little Denver omelette cups, very similar to what I did in the past when making my taco cups.
These Denver omelette cups were so fun to make, and super delicious. Did I mention they were awesome the following morning?
- 6 whole eggs
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1/2 cup green bell pepper, diced
- 1 large shallot, minced
- 1 cup of thick cut, cooked ham, diced
- 3/4 cup of shredded cheddar cheese
- 2 tbsp unsalted butter
- muffin tin
Crack the eggs in a large bowl. Add the salt and pepper to the eggs, and beat the eggs until they are slightly frothy.
Preheat your oven to 350 degrees.
Lightly butter about 8 of your muffin tins.
Ladle the eggs into 8 of the tins, about 90% to the top.
Add in the shallots, ham, and bell peppers into each of the cups. Gently stir each cup. Top each cup with shredded cheese.
Bake in the oven for about 20 minutes, or until the eggs are set and the cheese is nice and melted.
Use a knife and run it along the outer edge of each cup and gently lift the Denver omelette cup out of the muffin tin.
Plate and serve.
These things were awesome. They were everything you could ever want in a Denver omelette but in great little bite size muffins. The great thing is that you can get as creative as you want with these which I am a big fan of. These were great as leftovers as well and perfect for a quick bite before heading out the door for work. Hope you enjoy!