Copy Cat "Mc10:35"

Okay.

I totally missed the awesomeness that is the Mc10:35 until it didn’t even matter.

(What?  Me miss a trend?  Shifty eyes—Neeeever!  Haha!)

For those of you who (like me) also live under a rock, the Mc10:35 refers to the magic that people could (before McDonald’s all day breakfast arrived) order off the Secret Menu in the short window of time between 10:30 & 11, when you could order off both the breakfast and dinner menus at McD’s and make an amazing hybrid sandwich, commonly referred to as the Mc10:35.

Basically, it’s an Egg McMuffin with a cheese burger (without the bun) stuffed inside.

I learned about it from watching Archer with Hubs.  And it’s totally not the first time I’ve made something inspired by that show (Steak au Poivre was more awesomeness inspired by Archer!)

I wasn’t about to go the McD’s and order off the secret menu when I finally heard about the Mc10:35, but I did want to make my own version.

I already love the breakfast burger, so why not up the ante with the Mc10:35?

When I made the first sandwich, I had way too much burger (and I also used bacon instead of ham because, duh, bacon).  So you can see from the photos that I’ve cut my overly thick burger in half, leaving a much better egg to burger ratio.  So, if you decide to make the Mc10:35 (and you totally should by the way, because ah-mazing), make sure those burgers are nice and thin (and if they’re not, cool them down and cut ‘em in half!)

FEAST!

Copy Cat Mc10:35

Burgers

1 lb ground beef

½ cup breadcrumbs

1 egg

Salt & pepper

¼ tsp onion powder

Dash of garlic powder

To Finish

½ lb thick cut bacon

6 large eggs

6 slices cheddar cheese

6 English muffins, split

3 pickles, sliced thin

Ketchup & mustard

Preheat the outdoor grill (or skillet).  Use hands to mix together the beef, breadcrumbs, egg, salt, pepper, onion powder, & garlic powder.  Separate into 6 patties, leaving a small divot in the center for even cooking.  Cook on the grill until well done.

Meanwhile, cook the bacon until crisp in a large skillet.  Set aside on a paper towel lined plate to drain.  Pour off most of the drippings.  Crack each egg into a greased 4-inch metal biscuit or cookie cutter in the same skillet (optional – this gives the egg the classic EggMcMuffin look).  Pop the yolk, season with pepper and cook until the cutter can be removed without the egg spreading.  Flip and cook on the other side.

As the burgers and eggs finish cooking, place a half slice of cheese on top of each burger and egg patty to melt.

Place the English muffins cut side down in the skillet to toast.

Place a cheesy burger on the bottom half of each English muffin.  Add ketchup, mustard, and pickles.  Then, top with a cheesy egg, bacon, and the top of the English muffin.

Serves 6

Want more?  Try these recipes!

Breakfast Burger

Homemade English Muffins

Steak au Poivre

Rancher Steak