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McDonald's Egg McMuffin Low-Fat

By Todd Wilbur


Score: 5.00. Votes: 3
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Like the Big Mac, the idea for this breakfast product came from an inspired McDonald's franchisee goofing around with ingredients in the kitchen—in this case, English muffins and a cylindrical egg mold. It was in 1977 that the world's largest burger chain unveiled the Egg McMuffin to a ravenous America on the go: the eat-breakfast-while-driving, morning rush hour workforce with the spill-proof coffee mugs.

Back then, concerns with fat intake were not big on our minds or in the news, so the 12 grams of fat per Egg McMuffin was disregarded. But if you've had your share of greasy breakfast sandwiches over the years and have little extra time one morning, give this cool clone a test. Using egg substitute egg whites and fat-free American cheese, you can still create that signature Mickey D's taste while cutting the fat down to just 2.5 grams per sandwich. Now when you eat two of these you won't make such a dent in your daily fat allotment when the sun is just barely up.

Nutrition Facts
Serving size–1 sandwich
Total servings–1
Calories per serving–217 (Original–290)
Fat per serving–2.5g (Original–12g)

Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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  • 1 English muffin
  • 1/4 cup egg substitute
  • Salt
  • 1 slice Canadian bacon
  • 1 slice fat-free American cheese
  • Do This
    • Restaurant/Brand
      McDonald's
    • Instructions

      1. Split the English muffin and toast or grill the faces until brown in a hot pan set over medium heat. Keep the pan hot.

      2. Find a shallow can, such as an 8-ounce sliced pineapple or tuna can that has the same diameter as the English muffin. Cut off both ends of the can and thoroughly clean it. Spray a coating of nonstick spray on the inside of the can, and place it into the hot pan so that it heats up. 

      3. When the can is hot, spray more nonstick spray over the surface of the pan, and pour the egg substitute into the can. Salt the egg.

      4. Place the slice of Canadian bacon into the same pan to heat up while the egg cooks.

      5. When the egg seems to be firming up on top, use a knife to scrape around the edge of the can to help release the egg. Carefully pull the can off the egg, then flip the egg over and cook for an additional minute or so.

      6. Build the sandwich by first placing the slice of American cheese on the bottom half of the English muffin.

      7. Place the egg on top of the cheese. 

      8. Stack the Canadian bacon on the egg.

      9. Top the sandwich off with the top half of the English muffin.

      10. Microwave the sandwich for 10 to 15 seconds until warm, and serve immediately.

      Makes 1 sandwich.

Reviews
Average rating:

Score: 5.00. Votes: 3
Rating of votes (3)
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Justine
Jan 14, 2010, 23:00

Instead of using a pineapple can; they also have sets of Egg Fry Rings you can buy that have always worked perfect for me.

Ruth
Jan 14, 2010, 23:00

This is delicious. Make it even healthier by using a whole grain English muffin.