Healthy Egg McMuffin

Jun 6

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4

Equipment

4 English muffins (Thomas' Light Multigrain muffins)
4 large eggs
1/3 cup liquid egg whites
1/3 cup 2% cottage cheese (Good Culture lactose-free cottage cheese recommended)
Salt and pepper to taste
8 slices Sargento thin cheddar cheese
8 slices Canadian bacon
4 teaspoons buttery spread (Land O' Lakes recommended)
Olive oil spray

Blend whole eggs, egg whites, cottage cheese, salt, and pepper in a bowl.
Pour the mixture evenly into 6 greased tart molds sprayed with olive oil spray and placed on a baking sheet.

Bake for 10-12 minutes, or until the eggs are set and the tops are very lightly golden.

While the eggs are baking, lightly toast the muffins until the edges are golden but still soft.
Spread each toasted muffin slice with 1/2 teaspoon buttery spread while warm. Set aside.

Heat a non-stick skillet over medium heat and spray with olive oil spray.
Cook the Canadian bacon for about 1 minute on each side, until lightly caramelized but still tender.

Once the egg patties are done, assemble the sandwiches by placing 2 slices of Canadian bacon, 1 egg patty, and 2 slices of thin cheddar on each muffin bottom half.
Add the muffin top and wrap each sandwich in foil or parchment paper.

Store the sandwiches in an airtight container for up to 3 days.
To reheat, wrap the sandwich in a damp paper towel and microwave for 45 seconds.

Recipe Tips

Run a knife around the edges of the egg patty for easy release from the tart pans.
If enjoying immediately, place the cheese on top of the egg patties as soon as they come out of the oven to melt the cheese before assembling the sandwich.

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