These McDonald’s inspired breakfast English muffins taste just like the real thing, except they’re made with a fraction of the calories and sodium.
I started running again (on a treadmill since it’s too cold and windy outside) this week in order to train for a hike we are going on later this month. It’s seriously been a hot minute since I last worked out and I need to get back in shape, fast! Today’s run was a tad bit more difficult because I haven’t done it in a while, but as always, it gets easier as you get used to the pace and rhythm. Then you start running faster…and the breathing becomes easier. It’s really amazing what the body is capable of doing.
When all was said and done, I came home ready for food! Covering three miles before 8am calls for something substantial to refuel my body. Breakfast was a McMuffin sandwich, and the best part was that it was 100% homemade and 90% done. All I needed to do was to pop it in the microwave for one minute and then into the toasted oven for a few more to get the muffin all nice and crispy on top. Canadian bacon, egg, and cheese held together by a toasted English muffin — just the way I like it.
If you’ve ever had them, I bet you’ll agree that while McDonald’s breakfast sandwiches are pretty tasty, there is certain guilt factor that comes with eating them. Do you know what I mean?
That’s why I decided to recreate. This is actually so simple, I never expected I would end up blogging about it, but by the third day in a row I ended up having it for breakfast, I decided maybe you guys would love it just as much. The challenge is to create something that has better nutrition values. Let’s look at the numbers:
Here’s how to make these healthier McMuffins:
Spray muffin tins with cooking spray and crack an egg into each one. The eggs will turn out smaller than the English muffins, which is okay with me. If you prefer your eggs to be closer to the size of the English muffins, you can use 7 oz ramekins.
Poke the yolk with a fork.
Then swirl it around to distribute the yolk.
Bake eggs at 350F for 15-20 minutes, or until set. Let the eggs cool before removing them from the pan.
While the eggs are cooking, let’s get the rest of the ingredients ready. I used whole wheat English muffins, low-sodium, uncured Canadian bacon, and a slice of organic American cheese from TJ’s sealed the deal for me. You can use cheddar cheese of course.
Split the English muffins and top with cheese, egg patty, and Canadian bacon that has been lightly toasted on both sides in a nonstick skillet coated with cooking spray. You can skip this step but I think it gives ’em nice flavors.
I wrapped my muffins tightly in plastic wrap and stored them in a plastic container. To reheat, just microwave it on high for one to two minutes. There, breakfast is done for the next week!
- 6 eggs
- 6 plain or whole wheat English muffins, split in half
- 6 Canadian bacon
- 6 American cheese
- Cooking spray
- Spray 6 muffin tins with cooking spray and crack an egg into each one. Season with salt and pepper. Poke the yolk with a fork and swirl it around to distribute the yolk. Bake eggs at 350F for 15-20 minutes, or until set. Let the eggs cool before removing them from the pan.
- Meanwhile, toast Canadian bacon on both sides in a nonstick skillet coated with cooking spray until lightly browned.
- Layer each English muffin with egg patty, Canadian bacon, and cheese. Repeat with the remaining muffins.
- Serve immediately or wrap tightly in plastic wrap and store in the fridge. To reheat, microwave on high for one to two minutes.