Sausage & Egg McMuffin
Directions
- 1Add to a blender 8 eggs, 200g cottage cheese, 40g gochujang and black pepper, and blend on high for 30 seconds.
- 2Distribute the mixture into two containers and bake at 200°C or 400°F for 17–20 minutes.
- 3In a bowl, combine 600g ground meat, 2tsp garlic powder, 2tsp onion powder, 2tsp paprika, and salt. Mix well.
- 4Form the meat into eight 75g meatballs.
- 5Place eight English muffins on a baking sheet, insides up, and broil for two minutes until lightly browned.
- 6Once the eggs are cooked, remove them from the oven and cut into eight equal-sized rectangles.
- 7Place an egg rectangle on each muffin, top with a slice of American cheese.
- 8In a pan, add oil to medium heat, place four meatballs, and press flat.
- 9Cook for two minutes per side and top the muffins with the cooked patties.
- 10Repeat step 8 for the remaining four meatballs.
- 11Let the muffins cool for 10 minutes before storing in zip lock bags.
- 12To defrost and reheat, place a frozen muffin on a plate and microwave on medium-low heat for 5 minutes.
Ingredients
- 8 eggs
- 200 g cottage cheese
- 40 g gochujang
- 600 g extra lean ground meat (beef or turkey)
- 8 English muffins
- 8 American cheese slices
- 1 pinch salt
- 1 pinch black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 2 gram olive oil
Equipment
blenderbaking sheetovenbaking traypankitchen scale
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