Disclosure: I received product and/or payment for this post. All opinions, as always, are 100% my own!Have you seen the McCafé Coffee at the grocery store yet? I’ve been dying to try the McCafé Coffee Pods since I spotted them at my local Walmart. This last trip I decided to pick up a box of the McCafé Coffee Pods French Roast and I’m happy I did. No weak or dirt tasting coffee for me this morning! The McCafé Coffee Pods spit out a perfect cup of joe – bold, even, rich and no after taste.
I never start my morning without a cup of joe, but I’m somewhat of a coffee snob. Quality coffee beans are important to me so I was happy to see McCafé Coffee is made with 100% Arabica Beans.
In addition to the French Roast I tried, they have a variety of options to choose from:
- Ground – 12 oz bags: Premium Roast, Breakfast Blend, French Roast, Columbian, Premium Roast Decaf, and French Vanilla, Hazelnut
- Whole Bean – 12 oz bag: Bean French Roast
- Pods – 18 pack: Premium Roast, French Roast, and Premium Roast Decaf
There’s a fun quiz you can take to see what your McCafé personality is. My McCafé personality is Ground Coffee Breakfast Blend. Leave a comment letting me know what your McCafé personality is!
While I’m sharing my favorite morning coffee brand I’ll share one of my favorite breakfast recipes… Bacon and Maple Scones!
- 1 Package Farmer John Breakfast Sausage Links
- 2 Cups All-purpose Flour
- ¾ Teaspoon Salt
- 1 Tablespoon Baking Powder
- 3 Tablespoons Brown Sugar (packed)
- 5 Tablespoons Unsalted Butter (Frozen)
- 2 Large Eggs
- ⅔ Cup Milk or Heavy Cream
- 1 Teaspoon Maple Flavor Extract
- 1 Teaspoon Maple Syrup
- Cook the sausage as directed on the back of the package. Chop into bite size pieces and set aside.
- Pre-heat the oven to 425 and line a baking sheet with parchment paper or silicon baking sheet.
- Scoop the flour into a 1 cup dry ingredients measuring cup, level off with a knife and add to the blender. Repeat until you have 2 cups of flour in the blender.
- Add the salt, baking powder and sugar to the blender and pulse 5-6 times to combine.
- Cut the frozen butter into ¼” pats and add to the blender. Pulse until the butter is in pea-size clumps and the mixture looks coarse. Do NOT over mix as this will create a rock-like stone.
- Add 1 egg, milk, maple extract and pulse 4-5 times until the mixture forms large clumps. The dough will be slightly sticky. Again - DON’T over mix!
- Fold the sausage into the mix.
- Turn the dough out onto a lightly flour dusted surface. Knead a few times until it’s in one big ball.
- Press down on the dough to form a circle about 8” across and ½” high.
- Cut the dough into 8 equal squares and transfer to the baking sheet.
- Brush the top with a beaten egg and bake for 12-14 minutes (until golden brown).
- Optional - top with additional maple syrup before serving. Best served immediately.