Having the option to grab breakfast on-the-go makes our lives easier, but it doesn't necessarily benefit our health.
This week on Pinterest, I found a healthy version of McDonald's Egg McMuffin that you can make ahead of time. I'll admit that I was skeptical. But these simple substitutions tasted great. Now you can enjoy the classic flavors of this fast food breakfast without the guilt.
The same ingredients you find in a McDonald's Egg McMuffin are used in this rendition; they're just a little healthier.
Use a 100 percent whole grain English muffin instead of a regular English muffin, but don't worry, you'll love the nutty flavor from the whole grain. In fact, it adds a slight sweetness to the breakfast sandwich.
Instead of full-fat American cheese, simply use a reduced-fat version. I used Kraft 2 percent American cheese slices so there was some fat to help it melt.
The first step to make these breakfast sandwiches is to bake the eggs. If you don't have a jumbo muffin pan, use ramekins instead. Spray the insides of the ramekins with cooking spray to ensure the eggs don't stick. Then, place one egg with the yolk intact in each of the ramekins, sprinkle with black pepper and place on a baking sheet to bake for nearly 25 minutes at 350 degrees. Since the cheese will add saltiness to the sandwich, I decided to season the eggs with pepper only.
Check the eggs as they bake because you don't want to over-bake them -- otherwise, the yolk tastes gritty and the white feels rubbery.
Now, as the eggs bake in the oven, prepare the rest of the sandwich. First, toast the insides of the English muffins. One of my favorite aspects of the McDonald's Egg McMuffin is that the bread is soft on the outside but crispy and toasted on the inside. Don't toast the English muffin in the toaster, instead, coat the insides with margarine (it's a healthy alternative to butter) and place face side down on a grill pan or a skillet.
I like to use the grill pan because it gives the bread a rustic look with the char marks. After all the pieces have been toasted, start to assemble the rest of the sandwich, starting with the cheese.
Since the cheese slices are shaped as squares, I took the recommendation of the blogger and folded the corners so none of the cheese hung off the sides of the muffin. The sandwich looks clean and polished.
Now, add the Canadian bacon. These were already circle-shaped, so they fit perfectly on top of the cheese. Finally, once the eggs finish baking in the oven, carefully scoop them out of the ramekins and place on top of the Canadian bacon. Cover with the top of the English muffin, and you're ready to eat.
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Wrap in parchment paper to refrigerate, or aluminum foil to freeze, and save for the next morning. Reheat in the microwave or oven, for an easy, on-the-go breakfast.
This version of an Egg McMuffin satisfies your fast food breakfast cravings. It's hearty, delicious and won't bust your gut.