Thursday, May 17, 2012


I have a warm spot in my heart for Egg McMuffins. Or maybe I should say for the inventor of the Egg McMuffin. Herb Peterson invented them here in my home town of Santa Barbara. He was a kind and cheerful man. Always approachable and always humble.

This plaque is on the wall of one of his McDonalds.

I don't eat fast food very often but while I was perusing the net I found a blog that I loved. The Yummy Life has fun, creative, and healthy recipes. Monica posted this recipe but made it healthy by using whole grain English muffins and low calorie cheese. She also mentioned that these can be mass produced making it perfect when feeding a crowd or frozen and quickly cooked for a breakfast on the go.

You spray a large muffin tin with cooking spray and drop an egg in each one.

The eggs are cooked in the oven for about 20 minutes until they are set. I put a grind of pepper on top.

I toasted some whole grain muffins but you don't need to toast them.

 The muffins are topped with cheese and Canadian bacon. I had some Hollandaise left over in the fridge so I spread it on one side of the muffin. Holy Moly...that added some big flavor and put them over the top.

Then you top it with an egg. You can heat these in the oven or the microwave. I put mine in the oven for about 15 minutes and they were perfect.  I have some in the freezer for later and I'll give the microwave method a try later.

These were so good.


6 large eggs
6 100% whole grain English muffins
6 slices Canadian bacon
6 slices cheese (I used Provolone)
Butter to spread or hollandaise sauce
Freshly ground black pepper

Spray a jumbo muffin tin with cooking spray and drop one egg in each hole. Sprinkle with ground black pepper and bake the eggs in a 350~ oven for about 25 minutes or until set and cooked.

Split open the English muffins and toast if desired. Spread one half muffin with butter or hollandaise. Lay a slice of cheese on top and fold the ends over to make it round. Top with a slice of Canadian bacon and a baked egg. Top with the other half of the English muffin.

Bake at 350~ for 20 minutes.

To freeze, wrap each muffin in foil and place in a freezer bag. Bake at 350~  for 30-40 minutes.

If microwaving wrap each muffin in parchment or wax paper and put in a freezer bag. Microwave if thawed for 40-60 seconds. If frozen, microwave for 3 minutes, turning after each minute.

Recipe adapted from The Yummy Life.

For a really healthy version of this Egg McMuffin and the calorie count go over here and check out the recipe and great details on how to make them and other options.



Joanne said...

Fast food-at-home is always better than take-out! I'm glad you could get your egg mcmuffin fix in a homemade way!

Lexi said...

Hi Joanne, It's perfect for my husband who is always in a hurry in the morning...grab and run!