Monday night, I made them for dinner. I made a few small changes to the recipe: I used 1% milk and I substituted Canadian bacon (ie, "ham") for bacon-bacon. Next time, I may skip the meat altogether and substitute a vegetable instead. Also, I didn't "decorate" the muffin tops with a flourish of bacon as the recipe describes. I tore up all of my bacon and threw it in the batter, muffin decor be damned.
I wasn't really sure what to expect from the finished product, but let me tell you: They are REALLY good. Honestly, I don't remember the last time I had an Egg McMuffin ... before my 10th birthday perhaps? (I haven't stepped inside a McDonald's in over a decade, so who really knows.) But anyway, I tried one minutes after they came out of the oven and I immediately thought to myself, "OMG Egg McMuffin!" It was so warm and fluffy and none of the flavors or textures competed with one another. I wish I had made potatoes to go with them.
I'm wondering if it's worth freezing and defrosting these? I don't want to waste any in an attempt to find out.
Two of these + salad = you've got a meal.
Yes, Leslie: I saved a bunch for you! ; )