Egg McMuffins are never going to be healthy, but they are about the most delicious breakfast ever. I found a recipe on Pinterest to lighten them up a little bit, and made a batch of them to freeze and take to work for a quick breakfast. They’re still not *great* for you, but at about 240 calories, they aren’t as awful as their fast food counterparts! This can be made with egg whites only if you’d rather, and any kind of cheese you like. American seems to melt best, though.
1 6-count package of whole wheat English muffins
6 slices Canadian bacon
6 slices cheese
Spray a muffin tin (jumbo if you have it, the size fits better on the sandwiches) with cooking spray and crack an egg into each. Sprnkle lightly with pepper and bake on 350* for 20-25 minutes or until done. In the meantime, place one slice of bacon and one slice of cheese on each english muffin – you can toast the muffins first if you want. Once the eggs are finished, place them on the muffins and wrap each in deli wax paper or foil. Freeze for up to 3 months. They take about 2-3 minutes to microwave when frozen, and less than one when thawed.
WW – a hefty 8 points, but it’s a very filling breakfast.