Egg McMuffins

One of my fiance's favorite things to have for breakfast is our homemade version of egg McMuffins!  Paul is great at making these, so all the credit should be given to him for this recipe (in fact, maybe I should have had him write this as a guest post...).  These are easy to make and a nice balance of carbs and protein for a delicious breakfast sandwich.  Pair these with some fruit and you have a satisfying breakfast meal!

Servings:  2

Size:  One egg sandwich

Points Plus: 6 pp

Level of Difficulty:  Easy

Prep Time: n/a

Cook Time: 5-7 minutes (adjust cooking time based on your preference)

Rating: 3 stars – Good

Ingredient List:

2 English muffins

2 eggs

1 Tbsp. butter spread

Generous salt and pepper seasoning

Optional: 2 oz. reduced fat shredded cheddar or mozzarella cheese

Directions:

In a large frying pan, fry two eggs to your preferred level of doneness (I like my eggs very over-hard, while Paul prefers a runny yolk).  Generously salt and pepper each egg before you flip it to cook the other side.  While your eggs are cooking, toast the English muffins.  Lightly butter each English muffin.  Once the egss are done, assemble each McMuffin sandwich and enjoy!

Tip:

If you want to add some reduced fat cheese, add a small amount (1 oz. for each sandwich) to the top of your fried egg when you add assemble the sandwich.  By immediately putting the top of the English muffin on your egg, the cheese will melt and result in a perfectly gooey sandwich.

XOXO Megan