March 23, 2016

Egg McMuffins

My dad would make the best Egg McMuffins growing up! I remember eating them either when my parents were in a hurry to get to us kids out the door to Sunday evening church programs or dad was in charge of dinner. They're so simple and mostly healthy.

Since making them on my own, I've opted for healthier options. I have swapped out Thomas' Original English Muffins for Thomas' Whole Grain 100% Whole Wheat English Muffins, use Smart Balance instead of butter, and use white cheddar as opposed to yellow cheddar.

Recipe below makes 1 Egg McMuffin

  • Thomas' English Muffins
  • Butter
  • 1 Egg
  • 3 slices of cheddar
  1. Cut English Muffin in half and toast the halves.
  2. Over medium stovetop heat, begin preheating your frying pan and spray with PAM.
  3. When toast is about half way to preferred color, crack the egg and cook. NOTE: It will cook quickly, so have your spatula ready to flip it over! After about 1 minute, flip egg.
  4. Check on toast. If it is ready, remove and butter each half. Place one half on top of the other to keep the inside warm until your egg is ready.
  5. Once your egg is cooked, open up your English Muffin and place the egg on one half. Top with cheddar and place the other English Muffin on top. Enjoy immediately! 


  1. Yum, I love a good egg mcmuffin! For Christmas I gave my brother a breakfast sandwich maker and have been dying to buy it for myself because I've been craving these!

  2. Aren't the delicious?! That sandwich maker sounds amazing!