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!

Makes 3 Egg McMuffin Sandwiches

What ingredients do I need to make these Lightened Up Homemade Egg McMuffins?

• Eggs- you can use 2 egg whites per sandwich or 1 whole egg per sandwich. 
• Light English muffins– any light English muffins will work. OldeTyme 647. English muffins are 2 smartpoints or 100 calorie Thomas’ light English muffins for 3 smartpoints. TIP: Did you know that up to 42 grams of the muffin is 2 points? That’s right- next time after slicing the English muffin, scrape some of the breading from middle of one side English muffin and then use a FOOD SCALE to weigh the English muffin to 42 grams-making these Thomas light English muffins 2 smartpoints rather than 3 smartpoints; which means you save 1 smartpoint! 
•  Canadian bacon – I use Land O’ Lakes Canadian bacon. 
• Kosher salt and ground black pepper-to taste
• Velveeta cheese– you can substitute the velveeta cheese for the ultra thinly sliced Cheddar cheese, for additional points. 

What are other variations that I can make?

• Meat:  Great Value turkey sausage patties, deli turkey or ham, turkey bacon, pre-cooked bacon or omit the meat for a vegetarian version. 
• Cheese: ultra thin mozzarella, Monterey Jack, Pepper Jack, or a laughing cow cheese wedge.
• Veggies: chopped tomatoes, spinach, fresh basil or use your favorite steamed veggie. Add the veggies in the ramekin with the egg before you cook it. 

How do I make these Lightened Up Homemade Egg McMuffins?

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 ramekins 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 30seconds, 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” or non-stick cooking spray.

Place English muffin 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 cheese on top and add the cooked egg.  

Place the two halves together.

Place a lid over the skillet and allow the steam to melt the cheese. 

Serve warm.

Wrap in parchment paper and eat it on the go!

 

Ingredients:

• 3 large eggs- you could substitute the whole eggs use 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 slice Velveeta cheese or thinly sliced cheddar cheese 

Directions:

1. Spray three 8 oz. ramekins or microwavable cups with non stick cooking spray and crack an egg into it each one.
2. Sprinkle with salt and pepper. You can scramble it with a fork, if you desire.
3. Place the ramekins in the microwave and microwave for 50-60 seconds. Start with 50 seconds and see if your egg is cooked. 
4. Add another 10 seconds until the egg is cooked to your preference.
5. Remove the ramekin’s from the microwave. 
6. Meanwhile, spray a skillet or nonstick cast iron skillet with non stick cooking spray.
7. 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.
8. Slice the English muffins.
9. 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.
10. Cook for 2 minutes sliced side down. Then flip the sides over. 
11. While the English muffin halves are still cooking, place a slice of the cooked Canadian bacon on the bottom half of each English muffin. 
12. 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. 
13. Serve warm.

Makes 3 Egg McMuffin Sandwiches

4 Points® per sandwich

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Author Notes:

• Wrap the leftovers individually in tinfoil and place in the fridge for up to 5 days or the freezer for up to 2 months. 
• When it is time to eat: Thaw overnight in the fridge and wrap the egg McMuffin sandwich in a paper towel and microwave and cook in the microwave for 55 seconds on HIGH or until throughly cooked. Add an additional 10 seconds, if needed.
• If the sandwich is frozen: wrap the Egg McMuffin sandwich in a paper towel and microwave on defrost mode for 1 minute and 30 seconds, flipping once in-between. Turn sandwich over, again and microwave for 55 seconds on HIGH or until throughly cooked. Add an additional 10 seconds, if needed.