Egg Breakfast Sandwiches

Generally speaking, anything that comes out of a fast food restaurant is not going to be good for you.  While I certainly don’t advocate making a habit of it, eating an egg McMuffin is not all that bad for you.  With only 300 calories and an astounding 18 grams of protein, the 12 grams of fat doesn’t seem as bad.

I decided to whip up some breakfast sandwiches of my own.  I used whole wheat English muffins instead of regular.  I was also going to use turkey sausage until I found out that Canadian bacon is actually better.  Turkey sausage is all sodium and calories.  Canadian Bacon is relatively lean and lower in sodium.

I used some fancy egg ring molds to get my eggs this shape, but you don’t really need to do that.  It was probably more trouble than it was worth.  If you do use them, be sure to oil them up well, so the egg doesn’t stick.

If you have a smaller bowl or a ramekin, you can cook the egg in a microwave.  Scramble up an egg and pour it in your bowl.  Microwave on high for 30 seconds.  Stir up the egg to loosen the cooked part on the bottom and then microwave for another 30 seconds.  You may need to try this a few times to get it right, depending on your microwave.

For the Canadian bacon, I just let this sit on the griddle for a few minutes on each side.  I did the same with the English muffins, but you can use a toaster if that’s easier.  Finally, the cheese is very optional.  This was my cheat meal for the week, so I added low-sodium American cheese.