Egg Muffins

Look familiar? If you’ve ever grabbed a quick breakfast from America’s most popular fast food chain, you’ll probably recognize these. They’re my version of one of that chain’s lower-fat, least offensive breakfast options. Actually, they’re not bad. The canadian bacon is pretty low fat, the muffin is good for you, the egg is not cooked in loads of fat. The cheese…well, you could use a lower-fat option I suppose. I use the regular American type because that’s what the original sandwich has. These are quick to prepare and when served with a nice fruit on the side, they make a pretty substantial breakfast.

If you’d like to make some of these breakfast sandwiches for your family, then here’s what you need:

For each Egg Muffin, you will need: 

1 English Muffin, split and toasted
1 tsp butter or margarine (or cooking spray)
1 egg, fried
1 slice Canadian bacon (I used the fully cooked kind)
1 slice American cheese
salt and pepper to taste

Begin by melting a small amount of butter in a nonstick skillet over medium-low heat. Break the eggs into the pan and cook until the white is nearly set. Flip eggs over and cook until yolk is done through. 

Meanwhile, split and toast English muffins. 

When eggs are cooked through, heat the Canadian bacon in the same pan. The fully cooked Canadian bacon needs about 2-3 minutes in the pan to heat thoroughly.

Assemble the muffins by spreading a small amount of butter on the cut sides of each English muffin (this is optional).

Place the egg on the bottom of the muffin. Salt and pepper each egg.

Place the cheese and bacon on top of the egg. Put the top of the muffin on and serve.

These muffins can be made ahead of time, wrapped well and stored in the refrigerator. Reheat in the microwave for 1 ½ to 2 minutes depending on your microwave.

Enjoy!

Download a printable copy here.

Tagged as: Breakfast, canadian bacon, cheese, cooking, eggs, english muffins, Food, recipes, sandwich