EGG MCMUFFIN
The McMuffin is a popular breakfast sandwich, but the fast food version is packed with undesirable ingredients and unnecessary calories. So, we made a 4Q variety with nutrient-dense, wholesome ingredients to give you an alternative that tastes just as delicious!
For this recipe, we decided to give it to you with a bunch of variations you can make — you can add egg whites to boost your protein content; you can cook you eggs any way you want; and you can add a slice of tomato and Everything But the Bagel seasoning for extra flavor and texture. You can also opt for half an English muffin and eat it open-faced if you want to reduce your starch portion.
INGREDIENTS: (serves one)
1 whole grain English muffin (we love Ezekiel English muffins)
1/2 tsp olive oil (if frying or scrambling eggs)
1 egg
1 egg white or 2 tbsp egg whites (optional)
pinch of salt
1-oz slice of cheese
1 slice tomato (optional)
Everything But the Bagel seasoning (optional)
DIRECTIONS:
Preheat oven to 400 degrees Fahrenheit.
Toast English muffin in the toaster or in the oven.
Cook your eggs to your liking — scrambled, sunny-side up, poached, etc.
Place one half of the English muffin on a baking sheet, top with cheese and put it in the oven to melt — about 3-5 minutes.
Top with egg, tomato slice, and Everything But the Bagel seasoning.
Cover with second half of English muffin, and enjoy!
4Q Journaling Guide: This is a complete breakfast.