Recipes

So I have to be honest. I have been holding out on you. It wasn’t purposeful but somehow I never got around to sharing the one thing I eat virtually every week – DIY Egg McMuffins. You can literally always find some of these wrapped up in my freezer waiting for that random (frequent) morning when I am running late and need a meal in under 2 minutes. Usually when I set out to make these, I make 12-18 at once with all sorts of combinations of meats, cheeses, and veggies. The regulars in my freezer include the classic recipe below, spinach and feta, and turkey sausage with sauteed peppers and onions. You can make the classic egg pictured above, or just scramble everything up and pour it in. Want less calories? You can just use egg whites as well. It is a completely versatile recipe and one that I am quite sure will begin to make frequent appearances in your home. At least I hope so.

Weight Watchers Egg McMuffins
Points: 7 weight watchers points plus
Servings: 6
Serving Size: 1 sandwich
Nutritional Info: 266.7 calories, 3.1g of fat, 55.7g of carbohydrates, 6.5g of fiber, 9.7g of protein

Ingredients

• 6 eggs
• 6 light English muffins
• 6 slices of Canadian bacon or 1 point worth of ham, turkey bacon, etc.
• 18 tbsp. shredded mozzarella cheese or 6 slices light American cheese
• Salt and pepper

Instructions

1. Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray. If you prefer a more flat egg, use a muffin tin with larger holes or a ramekin.
2. Drop one egg into each muffin slot and sprinkle with salt and pepper.
3. Cook for 10-15 minutes until the egg is cooked through.
4. Meanwhile begin assembling the muffins. It is up to you whether you want to toast them or not, just don’t toast them too much or they are really hard when you reheat them.
5. Layer each muffin with 1 slice of Canadian bacon (or 1/3 of ham/turkey bacon/etc.), 3 tbsp. of cheese, and egg. Top with other muffin half.
6. Place into the freezer unwrapped for 1 hour. This helps to eliminate the extra moisture.
7. Then pull out and wrap in plastic wrap tightly and place in a Ziploc bag.
8. To reheat during the week, just wrap in a paper towel and microwave for 45 seconds.