I love breakfast foods. There are many mornings when I like to go all-out, with the bacon, and the pancakes, and eggs, and fresh-squeezed juice. It’s not often, because my need for sleep tends to overpower my motivation to cook; but, it is something I enjoy.
I was browsing the web, trying to find a delicious something to whip up for breakfast this morning. A few years ago, I worked in the accounting office at Walmart, and was required to be at work at the not-so-pleasant hour of 5 am. I’m not really one to jump up and eat, but by the time I got to where I worked I had usually already been up for over two hours. Conveniently located right on my turn off the highway was a McDonald’s. And, I loved their egg mcmuffins. I stopped there for far more breakfasts than I’d like to admit.
But, I haven’t stepped foot in a McDonald’s in over two years. So, that was kind of out of the question. Paleo baked goods are sort of a hassle, and I wasn’t feeling all that this morning. This ‘McMuffin’ holds together so well, and I was able to eat it with my hands! I topped mine with a little hot sauce and avocado, but just pain is just as amazing.
First, you’ll need:
2 large mason jar lids (rings)
ground italian sausage
1/2 cup water
You want to make sure you grease the inside of the mason jar lid really well with the coconut oil. Add a dollop of coconut oil to a nonstick pain heated at medium high. Press the ground sausage into the mason jar lid (just the ring), and then transfer onto the pan.
As it cooks, the sausage will shrink away from the sides. With an oven mitt on your hand, you can then grab the lid. Prepare for more sausage if you’re making multiple mcmuffins. Cook the sausage for about 2 minutes on each side, or until cooked through.
After finishing with the sausage, grease the lids for the eggs. Heat a dollop of coconut oil over medium-high heat. Break two eggs in two separate small bowls. Puncture the yolk with a fork and encourage it to spread throughout the white slightly. Once the oil is melted, place your lids onto the pan. Pour each bowl into the lids. Sprinkle with salt and pepper.
Pour the water into the pan surrounding the eggs (not inside the egg!) and lower to medium-low. Cover and cook for 3-5 minutes or until eggs are cooked through.
To remove, place a spatula under the egg and lid, and grab the lid with an oven mitt. Transfer to a paper-towel lined plate.
Once the eggs are cooled enough to handle, assemble your mcmuffin.
Savannah is a full-time mom of two, and can often be found outside on one of her various adventures. She enjoys carving her own path through natural and holistic living, as well as discovering ways to use food as medicine.