Everyone loves the classic Egg McMuffin but they are just so darn unhealthy. I decided to make a clean version and I have to admit….it’s pretty dang good!! Yay!
Introducing Erin’s Breakfast Muffins!! Hover over the image below to pin it to Pinterest so you remember to try this recipe later!
- 1 Whole egg
- 2 Egg whites
- 2 Healthy Life Multi-Grain English Muffins
- 2 pieces of turkey bacon
- 1/2 Cup cottage cheese (low fat)
In a small mixing bowl, add 1 whole egg and two egg whites and use a fork to mix together.
On medium heat, dump your eggs into a frying pan. Flip after a couple minutes.
Open two English muffins and add 1/2 cup of low fat cottage cheese split between the 4 sides.
Sprinkle cottage cheese with some pepper.
When the egg is done cooking, split it into 4 pieces.
Add the egg onto the English muffin and top with cooked turkey bacon (1/2 slice on each one).
To get the bottom crispy and to heat the cottage cheese, I put it on my Pizazz cooker. (This thing is my absolute favorite kitchen appliance!!) You can also pop it into the oven for a few minutes to make them crisp.
Now….the fun part…ENJOY!!!!
Serving Size: 2 muffins (4 pieces)
Protein: 40 g
Carbs: 40 g
Fat: 16 g
The macro breakdown was 34/35/31 (carb/protein/fat). If you want to cut the fat a little more, replace the full egg with an egg white instead.
I’m not going to lie, I was FULL after eating all of this so you may even want to use one english muffin and do half of this recipe if you’re looking for a smaller meal.
If you try this recipe, leave a comment below and let me know what you think!