Healthy Egg McMuffin Copycat Recipe

A delcious meal prep Egg McMuffin copycat recipe with a protein and fiber boost.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 350kcal

Author Amee

Preheat the oven to 350 degrees F.
Blend whole eggs, egg whites, cottage cheese, and salt and pepper (to taste) and pour evenly into 6 greased tart molds sprayed with olive oil spray (I use these disposable parchment molds) on a baking sheet.
Bake for 10-12 minutes (oven temps vary) until eggs are set and tops are very lightly golden.
Lightly toast the muffins while the eggs are baking until the edges are golden but still soft. Work in batches, if needed. Remove the muffins from the toaster and spread each slice with ½ teaspoon buttery spread while warm. Set aside.
Heat a non-stick skillet over medium heat and spray with olive oil spray. Cook the Canadian bacon for about a minute on each side, until just lightly caramelized but still tender.
When the egg cups are done, you're ready to assemble your sandwiches. Place 2 slices of ham, 1 egg patty, and 2 slices of thin cheddar on each bottom half. Add the top and wrap in foil or parchment paper.
Store in an airtight container for up to 3 days. To reheat, wrap the sandwich in a damp paper towel and microwave for 45 seconds.

Recipe tips:

Run a knife around the edges of the egg patty for easy release from the tart pans.
If you plan to enjoy these sandwiches immediately, place the cheese on top of the egg patties as soon as they come out of the oven to melt the cheese before assembling the sandwich.