Meals ~ January 25-31 ~ Homemade McGriddles

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Having breakfast for dinner is a family favorite in our house. I include it on our menu at least twice a month. Recently I decided to give some Homemade McGriddles a try. They quickly became a favorite. These little McGriddle type sandwiches are very versatile, I served them for dinner one night along with breakfast stew and some fruit, and also made them a couple times for Sunday morning breakfast. Be sure to make extras too, they keep well and make a quick breakfast when you are in a hurry.



  • Make a batch of silver dollar (small) pancakes, I use this recipe
  • Slice and cook sausage patties or cook some bacon in the oven
  • Scramble 1 egg at a time in a bowl, then fry, trying to keep the eggs from spreading (I need to get one of those handy cookie cutter type egg holders)
  • Assemble pancake, egg, sausage or bacon, add a slice of cheese and top with another pancake


I’m glad my family enjoys having breakfast type food for dinner, it’s not only delicious, but it’s a frugal meal too, depending on how much meat you serve. I keep the cost of the meal around $5, but sometimes a little higher if we add bacon.

Additional notes: I forgot to add that sometimes I add syrup to the pancakes while they are cooking (Thanks Connie for reminding me).

Monday ~ Chicken Stir-Fry, Rice

Tuesday ~ Beef N’ Noodles, Mashed Potatoes

Wednesday ~ Breakfast

Thursday ~ Vegetable Soup, Cornbread

Friday ~ Enchilladas, Mexican Rice

Saturday ~ Corn Dogs, Onion Rings

Sunday ~ Shanghai Wings, Rice

If you are looking for some Cupcake ideas, head on over to my Cupcake Heaven page.



  1. U could also make the eggs in a muffin tin 🙂 thank u for this! Sounds so good!!!

  2. You could easily make an egg mold by using a cleaned out tin can with both top and bottom removed? 🙂

  3. This sounds great! I have those egg ring things and they are handy, but they don’t always contain all of the egg. It still does a better job then just trying to do it without one (I also have a tiny skillet that is the perfect size to make an egg for an English muffin – not sure one could really justify the cost or storage for only being able to make one at a time).

  4. you mention about one of those cookie cutter things, I always seem to have on hand wide mouth canning jar rings that work best for things like the eggs above as well as many other things. Hope this helps out.

  5. Here’s a tip for the scrambled eggs (or sunny side up one for that matter) I have a muffin top baking sheet (shallow muffin tin) that fits one egg perfectly and is a perfect size for these mcgriddles or the mcmuffins.

    1. @jackie,
      Oh I forgot to add…I bake them in the oven untill they are done.

  6. Yea – so glad you enjoy the bulk bacon tips. Isnt’ it so much easier and I know with the number of teens you have in your house, this is as use full to you as it is to me.

    We love homemade McGriddles too….a family fav. 🙂

    See you soon.

  7. Barbara Espinosa says:

    Instead of a cookie cutter egg thingy, simply remove the bottom from a clean tuna fish can or if you want a smaller size, you can use a can from mild diced green chiles.
    FYI: the chile peppers are grrr-eat on this sandwich.

  8. We almost always eat recipes like this for dinner instead of breakfast. Great idea to do a fast food meal at home! And now I’m off to find out what breakfast stew is.

  9. Jennifer Y. says:

    Oh my, can’t believe I’m just finding this. I ate a McGriddle sandwich almost every day when I was pregnant. (Note: I don’t recommend this, but it seemed like a great idea at the time:) The thing that does it for me is the maple flavor in the pancakes. I will have to experiment and see if I can get this. If you don’t mind squares, another way to cook your eggs is to just bake them. I use a 9×9 pan (lined with my magic no-stick foil), scramble about 9-11 eggs, dump and bake. I cut into 9 squares and use them for egg mcmuffin sandwiches.

  10. I make these quite frequently. I scramble my eggs and put them in a greased muffin tin. Then I bake them in the oven until set (350F for 10-15 min until set) Then I asseble them and wrap in paper towel. Put these in a freezer ziploc bag with directions on how to reheat in microwave (1 min flip then 30 sec-1 min). My kids eat these many mornings for breakfast.

  11. Thanks for your website – I’ve been coming here often and have found great recipes! Can’t wait to try the “Breakfast Stew”. I love quick and easy breakfasts to go – and I’ve been making HOMEMADE Egg McMuffins, Sausage and Egg Biscuits and McGriddles for awhile now!! I even make double and triple batches occassionally and freeze them – leave the cheese off for freezing, then add it after a quick re-heat in the microwave – before we head out the door! Instead of scrambling or frying one egg at a time, I’ve been using small microwave proof ramekins, covered w/ a wet paper towel – they are the perfect size to cook eggs giving them that “poached” look (you could also scramble them)….I can cook up to 6 at a time in 30 second increments until done to our liking….it usually takes 5 minutes or less and they can cook while you assemble the other parts!

  12. Those look really good. MY kids would love them. Thanks!

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