Low Sodium Bacon Egg and Cheese McGriddle
Start your morning off right with this homemade **Low Sodium Bacon Egg and Cheese McGriddle**, a healthier spin on the fast food favorite. This recipe combines crispy low sodium bacon, fluffy scrambled eggs, and melty low sodium cheddar cheese, all sandwiched between tender whole wheat pancakes for a wholesome twist. The pancakes are lightly brushed with a touch of maple syrup and unsalted butter, delivering just the right balance of sweet and savory flavors. Perfect for meal prep or a quick, satisfying breakfast, this guilt-free version is packed with flavor while keeping sodium levels in check. In just 30 minutes, you can enjoy this comforting and delicious breakfast sandwich from the comfort of your own kitchen.
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Recipe Information
Ingredients
- 4 slices Low sodium bacon
- 200 grams Whole wheat pancake mix
- 180 milliliters Water
- 2 large Eggs
- 2 slices Low sodium cheddar cheese
- 2 tablespoons Unsalted butter
- 1 tablespoon Maple syrup
- 1 as needed Cooking spray
Instructions
Preheat a griddle or nonstick skillet over medium heat and lightly coat it with cooking spray.
Mix the whole wheat pancake mix with water according to package instructions to make a smooth batter.
Pour 1/4 cup of pancake batter onto the heated griddle, repeating to make four small pancakes. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 2 minutes until golden brown. Set aside.
In a separate skillet, cook the low sodium bacon over medium heat until crispy, about 5-7 minutes. Drain excess fat on a paper towel-lined plate.
Beat the eggs in a bowl and scramble them in the bacon skillet over medium heat until fully cooked but still moist, about 3 minutes. Remove from heat.
Assemble the McGriddles by placing one pancake on a plate. Add a slice of low sodium cheddar cheese, half of the scrambled eggs, two bacon slices, and another pancake on top.
Repeat the assembly process for the second McGriddle.
In a small saucepan, gently melt the unsalted butter with the maple syrup, stirring until well combined.
Brush the top pancakes with the butter and maple syrup mixture for a delightful hint of sweetness.
Serve the McGriddles immediately while warm.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 585 mg | 25% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 13.6 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 219 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
