Mac and Cheese Egg Combo Muffin. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. After all done, fill the egg batter on the top of your mac and cheese until almost full cup. Our Egg McMuffin® breakfast sandwich is an excellent source of protein and oh so delicious.

Fold the cooked macaroni into the cheese mixture. Spray mini-muffin pans with nonstick cooking spray and dust with the panko mix. Put the muffin pans in the oven and bake until the panko is golden. You can cook Mac and Cheese Egg Combo Muffin using 16 ingredients and 12 steps. Here is how you cook that.

Ingredients of Mac and Cheese Egg Combo Muffin

You need of Mac and Cheese Ingredients:.
Prepare 1/2 cup of macaroni.
Prepare 2 tbs of butter.
Prepare 2 tbs of flour.
You need to taste of salt and pepper.
You need 1 cup of (warm) milk.
Prepare 3 slices of bacon.
It's 1/4 cup of grated extra tasty cheddar.
Prepare 1/4 cup of grated parmesan cheese.
Prepare 1/4 cup of grated mozzarella cheese.
Prepare 1/2 tsp of nutmeg powder (optional).
You need of Egg layer ingredients:.
It's 2 of eggs.
You need 3 tbs of grated cheddar.
Prepare 2 stalk of chopped chives.
It's of salt and pepper.

Spoon macaroni mixture into muffin pan. Drain and transfer to a large bowl. To bowl, add butter and egg and stir until butter is. Thoroughly spray miniature muffin pan with cooking spray or grease with butter.

Mac and Cheese Egg Combo Muffin instructions

Preheat your oven into 375°F or 190°C.
Boiled the macaroni with a bit of salt and boiled them until less than al dente. It means, if from the instruction box you need to boil until 8 minutes, boiled them only 6 minutes, because you need the macaroni to be cooked for the second time..
Stir fry sliced bacon until nice and crispy about 3-4 minutes. Add a ladle of pasta water, that used for boiling pasta..
Make a white sauce, by adding 2 tbs of butter, melt them on a pan with medium low heat (don't burnt them or avoid to make them until brown), add 2 tbs of flour, stir them until look like a wet dough, pour the milk 3 times, 1/3 each. Give a really good mix, and if it's working too fast, you just need to mix them off your stove until all the lumps gone and well combined and back again to your stove, do the same process each time you pour in your milk until all done..
Season your white sauce with salt and pepper, add the cheddar, parmesan, and mozarella, into the white sauce, and you could add a nutmeg powder if you like, but if you don't just skip it..
Mix well your white sauce and last, add the cooked macaroni and your crispy bacon, mix them all gently until all is well combined. Set aside..
In the other bowl beat the eggs and grated cheddar about 1 minute and until all combined and season them with salt and pepper. Set aside..
Now on a muffin tray that have already been sprayed with non-stick spray, put about a table spoon of your mac and cheese into each cup..
After all done, fill the egg batter on the top of your mac and cheese until almost full cup. Sprinkle with chopped chives..
Bake them about 20-25 minutes or until the top of your egg muffins a bit brown..
Tips: if you find your mac and cheese a bit too salty, don't worry!!! You still have the way out, all you need to do is just by not seasoning your egg and cheese batter. It will come out with a perfect balance taste. 😘😘😘.
The remain mac and cheese (too lazy to prepare it again inside the muffin cups) 😂😂😂.

In a large measuring cup or bowl, whisk together eggs, milk, salt, and pepper. Sprinkle cheese evenly among the cups. A free-range egg, steamed round to fit our famous toasted English muffins, with a slice of cheese. In light of local and national government regulations, opening hours and services are variable and subject to change. Please check the details of your local restaurant before ordering or travelling.