Southern McMuffins

4-12
Servings
5-10m
Prep Time
10-15m
Cook Time
15m
Ready In


"A play off the McDonalds Egg McMuffin - just southern style. It still has egg, ham, and cheese; but, these have collards for the southern twist. Now, I usually make this for company; because, it is so easy to prep ahead. Bake your biscuits the night before; and, just reheat before serving. I also make the collards ahead of time as well. Then, simply warm up the collards in a pan, add your eggs and cheese; and, cook until done. It, literally takes a few minutes to make, if made ahead. Just a fun and unique dish."

Original recipe yields 4-12 servings
OK
  • FOR COLLARDS
  • FOR EGGS

Nutritional

  • Serving Size: 1 (287.8 g)
  • Calories 555.4
  • Total Fat - 35.4 g
  • Saturated Fat - 13.1 g
  • Cholesterol - 555.2 mg
  • Sodium - 1803.2 mg
  • Total Carbohydrate - 14.5 g
  • Dietary Fiber - 1.9 g
  • Sugars - 3.3 g
  • Protein - 42.6 g
  • Calcium - 374.9 mg
  • Iron - 4.1 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.6 mg

Step 1

Biscuit Note: Now, I am not fond of baking; so, I take a shortcut for this. I used Pillsbury Grands Southern Biscuits. And, you can get them frozen or in a can. Also, other brands of canned and frozen biscuits come in various sizes; so, depending on the size, you will need between 8 and 12 biscuits. You can always make your own from scratch as well. I prefer to make the biscuits ahead of time; then, simply reheat right before serving. This can be done in an oven or microwave.

Step 2

Bacon ... Start with the bacon. Add the bacon to a cold medium size saute pan (I prefer non stick); and, slowly bring up to medium heat. If you bring the heat up slowly, you will not need to add any oil. Saute the bacon until crisp and golden brown; then, remove the bacon to a plate, lined with a paper towel; leaving the drippings in the pan.

Step 3

Collards ... NOTE: I rarely go by weight; because, all frozen are cut, prepared, and frozen differently. Please use the measured amount versus the weight amount. Add the onions, garlic, and red pepper flakes to the pan with the drippings; and, saute just a minute. Then, add the collard greens; breaking them up as they cook. Once they are cooked through and heated up; about 5-7 minutes, add the ham; and season lightly with salt and pepper. Remember, the ham is salty; and, the red pepper is spicy - so, it shouldn't need too much. At this point, you would stop if making them - if reheating later on. If not ... continue to the next step.

Step 4

Eggs ... Add the eggs, milk, and seasoning; and whisk to combine. Push the collards over to one side of the pan; and, add the eggs. Saute the eggs until soft and tender ... don't rush it. They will take about 5 minutes, stirring often. take a few minutes.

Step 5

Finish ... Right before the eggs are done; add the cheese and bacon to the collards, and lightly mix to combine. Then, toss the cheesy collard with the eggs; and, remove from the heat. Note: I always use the measured amount of cheese vs the weight. So use as much cheese as you like; there is no right or wrong.

Step 6

Serve and ENJOY! ... Reheat the biscuits any way you like; and, pile on the filling on each biscuit, spread with a little mustard. Serve with a fruit salad on the side.

Step 7

NOTE: As mentioned, the collards and biscuits can be made ahead of time; so, this makes it a very easy to serve for company.

Tips & Variations


No special items needed.

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