Rob and I rarely go out for brunch on the weekends because (1) I’d rather lounge around and not get ready right away and (2) we make pretty delicious breakfasts if I do say so myself! We have go-to recipes like green chile biscuits and gravy or a simple scramble, but we also like trying new dishes and being a little inventive. Before our LA road trip a few weeks ago we stopped at McDonald’s for a quick on-the-go breakfast where Rob ordered a McGriddle and I ended up taking a few bites, too. I hadn’t had one in years and forgot how good they were, so this weekend we decided to recreate them at home! They were really easy to make and had the perfect salty/sweet combination. We made pancakes with Bisquick, cooked the eggs omelette-style and used antelope sausage for the patties (sounds weird, but it’s actually really good!). To get the maple flavor we added syrup to the pancake batter, but I’ve also seen recipes, like this one, that use maple syrup crystals. Hope you enjoy these easy McGriddles! And let the countdown to Friday begin… ;)
Homemade McGriddle
A sweet and savory breakfast.
Ingredients
- 1 cup Bisquick mix
- 1/3 cup milk
- 5 eggs, divided
- 3 Tbsp. maple syrup
- 4 sausage patties
- 4 slices cheddar cheese optional
- 4 slices bacon optional
Instructions
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Cook the sausage patties (and bacon, if desired). Place on paper towel to drain.
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For the eggs: crack four 4 eggs into a small mixing bowl then add a splash of milk. Use a fork or whisk to beat until blended. Heat a medium-sized non-stick pan over medium heat, then pour in the egg mixture. It should run to the edges and look like a big omelette. As it’s cooking, gently push the cooked edges toward the center while tilting the pan so that the uncooked egg will reach the edges. Continue cooking, tilting the pan and pushing the cooked portions as needed. It might even help to flip it. Once it’s fully cooked, place on a paper towel or plate and separate it into 4 sections (I just ripped them with my hands once they were cool, it doesn’t have to be too precise).
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For the pancakes: In a medium-sized mixing bowl, stir Bisquick mix, milk, remaining egg and maple syrup (add more Bisquick mix if it seems too runny). Pour slightly less than 1/4 cupfuls onto hot, greased griddle. Cook until edges are set and it starts to bubble. Flip and continue cooking until golden grown. You should end up with 8 pancakes.
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Assemble your sandwich by placing the sausage, egg, bacon and cheese between two pancakes. If you added cheese, set the sandwich on the griddle a little longer with the cheese side down in order for it to melt. Enjoy!
