These Lightened Up Homemade Egg McMuffins are a lighter version of your favorite McDonald’s Egg McMuffin-breakfast on the go never tasted so good! Perfect for a meal prep breakfast, brunch, or a quick lunch or dinner!
Ingredients
- 3 large eggs- or you could substitute the whole eggs for 2 egg whites per sandwich.
- 3 light English muffins-I use 42 grams of the 100% whole wheat Thomas’ light English muffins or OldeTyme 647 English muffins
- 3 slice of Canadian bacon – I like to use Land O’ Lakes Canadian bacon.
- Kosher salt and ground black pepper
- 3 slices Velveeta cheese
Instructions
- Spray three 8 oz. ramekins or microwavable cups with non stick cooking spray and crack an egg into it each one.
- Sprinkle with salt and pepper. You can scramble it with a fork, if you desire.
- Place the ramekin’s in the microwave and microwave for 50-60 seconds. Start with 50 seconds and see if your egg is cooked.
- Add another 10 seconds until the egg is cooked to your preference. Remove the ramekin’s from the microwave.
- Meanwhile, spray a skillet or nonstick cast iron skillet with non stick cooking spray.
- Brown the Canadian bacon on high heat for 30 seconds, flipping it over to ensure both sides are cooked.
- Place Canadian bacon slices on a plate.
- Slice the English muffins.
- Spray each half of the English muffins with “I can’t believe it’s not butter” and place halves in the same nonstick or cast iron skillet over medium heat.
- Cook for 2 minutes sliced side down. Then flip the sides over.
- While the English muffin halves are still cooking, place a slice of the cooked Canadian bacon on the bottom half of each English muffin.
- Place the egg on the other side of the English muffin and add cheese. Place the two halves together.
- Place lid over the skillet and allow the steam to melt the cheese.
- Server warm.
Makes 3 Egg MCmuffin Sandvich