Four Ingredient Recipe- Lower Fat Egg McMuffin

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At first, I thought, this is too good to be true.
An Egg McMuffin that is actually good for you?
And easy to make?
And freezable as well?

Come to mama.

So here is my spin on this little recipe.
I made it into more of a four-ingredient recipe and added Canadian bacon as well as American cheese to make it much more like the one you have in the restaurant.

1- English muffins

2- eggs

3- cheese ( I used American cheese slices)

4- Canadian bacon

 

Preheat your oven to 350.
Spray your muffin tin with cooking spray (spray as many openings as eggs you will be using).
Crack your eggs into the wells (one egg per well).
Bake the eggs in the oven for 15- 20 minutes. 15 if you like the middle really runny, 20 if you like them firmer.

Meanwhile, cook your Canadian bacon according to package directions.
And toast your English muffins when the timer for the eggs reaches 5 minutes or so.

After you bring your eggs out of the oven, take a spoon or knife to cut around edges and bring eggs out. Mine came out very easily and I cooked them for 20 minutes.

Place cheese slice on English muffin, then egg, then Canadian bacon.
Serve warm.

This tasted exactly like the McDonald’s version, I kid you not.
I was waiting for this to be an epic fail and it wasn’t!
My picky husband loved this as well as my youngest, who is the pickiest eater on the planet.
She even said to me the next day, “Remember that egg hamburger you made yesterday? Yeah, make that again please.”
Egg hamburger, snicker.

The beauty of this is that it is low-fat AND you could freeze these as well.