Homemade Egg McMuffins

It doesn’t matter who you are, it seems like a common thread is that mornings are crazy. Now that we’ve hit the autumn, kids (and teachers) are back to school, adding to the flurry of excitement that is morning time.

We don’t always have time to make a full breakfast. With my husband in residency, he needs a good solid breakfast to get him started. It also needs to be fast. And healthy because I’d like to keep him forever.
Although people frequently slam McDonalds, their Egg McMuffin actually is a really decent breakfast. However, as a chain, their food uses who knows what ingredients to preserve their products. It’s also more expensive to purchase one than it is to make one!

However, it also takes some time. Time we do not have in our morning. So, I decided I’d create an egg sandwich that we could keep in the freezer and quickly warm up in the morning. In less than a minute, my sweetie has a wholesome complete breakfast.
You can just get your eggs, or even bake them. I wanted them approximately the size of an English muffin, so I used a greased cookie cutter in the pan to form my egg patties. I couldn’t find my circle shape anywhere, so Christmas ornament eggs it was! I also didn’t want to take the time to dirty up another bowl, so I just cracked the egg directly into the pan and stirred it briefly. You can alternatively mix your eggs ahead of time and pour them into a cookie cutter if you prefer!

Easy Egg McMuffins

Ingredients (yield 6)

Six Eggs

Six English Muffins

Six slices of Cheese

12 slices of bacon (or 6 sausage patties)

Directions

  1. Coat a circle-shaped cookie cutter with Pam or butter. Place into warm pan.
  2. Crack egg into cookie cutter. Stir with fork until mixed. Cook on medium-high heat until set.
  3. Use heat-safe tongs to flip egg in cookie cutter. Cook egg throughout. When cooked, turn egg into wax paper.
  4. Repeat with remaining eggs, coating cookie cutter each time.
  5. While eggs are cooking, slice and toast English muffins until preferred doneness.
  6. In a separate pan (or in the microwave) cook bacon according to package directions.
  7. When all items are cooked, assemble sandwiches. Let cool to room temperature and wrap each in tin foil. Place in freezer-safe ziplock bag.

We like to take out our sandwiches the night before and then we need just 30 seconds to the perfect breakfast. Enjoy!


 
  
  
  
  

Cuddle Fairy

Homemade Granola Bars 

I think I’m a little bit obsessed. Ever since I made the commitment to start making more homemade food items, I find that I can’t stop! Everything just tastes so good. As a bonus, it is also way more affordable to be preparing food this way. I cannot afford to give Cupcake everything I would like, so this is my way.

In our family, we love granola bars. When my husband started residency just three weeks ago, we had a grand total of six different types of granola bars JUST FOR HIM. That does not count what we had for Cupcake and I. Kind of crazy. Also, kind of expensive! Even with buying most of our granola bars as Aldi’s, it was a significant part of our “snack budget.” Since I am really working to be more thrifty, I realized I could help by learning how to make my own granola bars. I had seen many recipes online that seemed quite involved. I was looking for something simple, because Mama wants to enjoy nap time by relaxing,not by running around like a crazy person!

An easy granola bar recipe is what originally led me to Andrea . Her recipe for granola bars seemed super easy, and I was excited to try. The recipe that follows is hers, with a few notes from me! Dear Andrea, if you are reading this, I might have a bit of a momming crush on you!

Ingredients

1/2 c honey

1/3 c packed brown sugar

1/4 c peanut butter or nut-butter of your choosing (I used crunchy peanut butter as recommended by Ms. Andrea)

1/4 c unsalted butter

4 c quick oats

2 c crispy rice cereal

3 t vanilla

Directions

In a large bowl, stir crispy rice cereal, quick oats together.

In a medium saucepan, combine honey, butter, peanut butter, and brown sugar. Bring to a boil over medium-high heat then bring the temperature down to low, and simmer till sugar dissolves.

*thejoyofmomming note- let it boil for a minute or so, and then simmer. Your granola bars WILL fall apart if this mixture does not heat enough because my first few tries definitely did this  I’ve heard.

Remove from heat. Pour in vanilla and stir.

Pour the hot mixture over dry ingredients. Stir until all ingredients are moistened. Press into a parchment-lined 13×9 pan.

Pack the granola bar mixture as closely and as tightly together as you possibly can into one end of the pan at about 1/2-3/4 inch thickness. Any thinner, and the bars will not hold together. *See pictures below for trick I used!*

Let cool on the counter till they reach room temperature.

Cut into bars. Wrap in plastic or store in a ziplock bag.

*You may add chocolate chips, dried fruit, nuts, coconut, etc. if desired. If adding chocolate chip, press them into the top of the bars after you’ve packed the very warm granola mixture into the pan. Otherwise, you’ll end up with a melted chocolate-swirled mess.

Here are some photos from my adventure. I did not have any parchment paper, so I used tinfoil and it worked just fine.
  Look how pretty!   Okay, here’s where I went a little crazy. As I mentioned before, I may have some people had trouble with the granola not sticking together. So, I folded my tinfoil around the granola.
  And I found the cutest 21 pound weight to pack it down (I put a clean baking pan over the tin foil first!) I’m glad this kid isn’t in school yet, because I could just imagine her sitting around the snack table. “My mommy has me stand on my granola bars before I eat them.” Thank goodness she is only 16 months old!
I prefer a harder granola bar, so we store these in the fridge, but you can store them on the counter-top as well.

Homemade Hummus without Tahini 

After my husband and I really sat down to evaluate our budget, we realized that we could be doing better in terms of our spending on food.

Although I have benefitted in the past from couponing, that can become a full-time job in itself. I mostly want to find ways to cut back in terms of the types of food we purchase and prepare.

Cupcake is a tad bit obsessed with hummus.

 We go through A LOT of this stuff. I realized that making my own could be one way to try and save.

This recipe is super simple. You basically just dump all the ingredients in the food processor and press start. Voila!

I have found that the most important part is to peel the skins off the chickpeas. Some people skip this step, and the hummus will be fine- I promise. However, by peeling the skins, you get a much smoother texture. I prefer the flavor, too!

Ingredients

1 15 oz can chickpeas, reserve liquid

1 T minced garlic

2 T cumin

1/4 – 1/2t salt, depending on preference

1 T olive oil

Directions

1. Drain chickpeas. Reserve liquid.

2. Remove shells from chickpeas

3. Add chickpeas, 3 T of reserved liquid, garlic, cumin, salt and oil to food processor (or in my case, the Baby Bullet since I don’t have a grown up one haha)

4. Add more liquid as needed to reach desired consistency.

I can’t wait to try adding other spice combinations! So good and SO simple!
Disclaimer: this may or may not actually save you money because it’s so yummy you will want to eat it all. 🙂