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Egg McMuffin

Egg McMuffin

An Egg McMuffin recipe that cuts the fat by using egg whites, fat free half and half and fat free cheese.


1 English muffin, split
Butter flavored cooking spray
1 ounce Canadian-style bacon
2 egg whites
2 tablespoons fat-free half and half or skim milk
Salt and black pepper to taste
1 slice fat-free cheese
Yellow food coloring (optional)


Spray both halves of English muffins with butter spray. Toast muffin until it is lightly browned. While muffin toasts, spray a non-stick skillet with butter flavored cooking spray. Saute Canadian-style bacon for about 1 minute. Remove from pan and place on half of the toasted English muffin.

In a small bowl, combine egg whites, half and half, 5 to 6 sprays of fat-free butter spray and salt and pepper to taste. (If you like the look of whole eggs, add a drop of yellow food coloring to egg mixture.) Stir well and pour into a non-stick skillet coated with cooking spray. (For best results, use an egg ring that has been sprayed with cooking spray. The egg ring will shape the egg to fit the muffin.)

Cook egg until well done and place over Canadian-style bacon. While egg is piping hot, place slice of cheese over egg and top with remaining muffin half.

Nutrition Information

Recipe makes 1 serving.

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