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Healthy Homemade Egg McMuffin

These grab and go breakfast sandwiches can be totally meal prepped ahead and are just as good with sliced hard boiled eggs, too.
Servings 6 sandwiches

Ingredients

Instructions

  1. To poach the eggs in the microwave:
  2. Add 1/2 cup water to a large ramekin or small straight sided bowl and gently break an egg into it. If you want a hard cooked egg, gently pierce the egg yolk with a sharp knife. Cover with a paper towel and microwave on high for 1 minute, adding 15 second increments to desired doneness. Drain the water and place the egg on a plate, then repeat with the remaining eggs.
  3. To cook the eggs on the stovetop:
  4. Spray a small non-stick pan with canola cooking spray and heat over medium high heat. Crack an egg into the pan and drop the heat to medium. Poke the whites with a sharp knife 3 times around the outside of the yolk to break up the whites to set as they cook. If you want a hard cooked egg, gently pierce the egg yolk with a sharp knife. Cook to desired doneness for sunny side up eggs, or flip with a spatula or a flick of the wrist for over easy eggs. Repeat with the remaining eggs.
  5. To cook eggs in the oven:
  6. Preheat the oven to 375°F. Spray a 6-tin, non-stick muffin tin with canola oil cooking spray then crack the eggs into the tins. Poke the whites with a sharp knife 3 times around the outside of the yolk to break up the whites to set as they cook. If you want a hard cooked egg, gently pierce the egg yolk with a sharp knife. Cover with 2 tablespoons of water and bake for 8-10 minutes or until desired doneness.
  7. While the eggs are cooking, toast the english muffins. Once toasted, add a slice of cheese to one side of each of the muffins and toast under the broiler just until the cheese begins to melt.
  8. Meanwhile place the Canadian bacon on a plate and heat in the microwave on high for 30 seconds.
  9. To assemble the sandwiches, layer the cheese covered side of the English muffin with the egg then two pieces of Canadian bacon and top with the other English muffin side.
  10. Eat hot, or refrigerate and warm before eating.
  11. To freeze, tightly wrap the individual sandwiches with plastic wrap or aluminum foil, then store in a gallon size freezer bag. Freeze up to 1 month.
  12. To reheat, remove the sandwiches from the plastic wrap. Microwave for 1 minute on 50% power. Flip the sandwich over and microwave for 1 more minute on high power.