Low Sodium Homemade Egg McMuffin
Start your morning on a healthier note with this **Low Sodium Homemade Egg McMuffin** that captures the classic breakfast favorite while being mindful of your sodium intake. Built on a toasted whole wheat English muffin, this sandwich layers a perfectly cooked egg, reduced sodium Canadian bacon, and creamy low-sodium Swiss cheese for a guilt-free delight. A hint of unsalted butter or olive oil spread adds just the right touch of indulgence, while fresh ground black pepper brings a burst of flavor without any added salt. Ready in just 15 minutes, this quick, high-protein breakfast is perfect for busy mornings and can be easily customized to suit your preferences. Whether you’re watching your sodium or simply looking for a nutritious way to start your day, this homemade Egg McMuffin recipe is sure to become a favorite in your breakfast lineup!
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Recipe Information
Ingredients
- 1 unit Whole wheat English muffin
- 1 unit Large egg
- 1 slice Reduced sodium Canadian bacon
- 1 slice Swiss cheese, low sodium
- 1 teaspoon Unsalted butter or olive oil spread
- to taste Ground black pepper
- as needed Cooking spray
Instructions
Split the whole wheat English muffin in half and toast it to your preferred level of crispiness.
While the muffin is toasting, heat a non-stick skillet over medium heat and lightly coat it with cooking spray.
Crack the large egg into the skillet, being careful not to break the yolk. You can use a round egg ring if you want a perfectly round shape.
Cook the egg for about 2-3 minutes until the whites are fully set and the yolk is slightly runny or cooked to your preference.
Sprinkle a pinch of ground black pepper over the egg for seasoning.
In a separate small pan, over medium heat, warm the slice of reduced sodium Canadian bacon for about 1-2 minutes on each side until lightly browned.
Once the English muffin is toasted, spread a thin layer of unsalted butter or olive oil spread on each half.
Place the warm Canadian bacon slice on the bottom half of the English muffin.
Layer the cooked egg on top of the Canadian bacon.
Place the slice of low sodium Swiss cheese on top of the egg.
Cover with the top half of the English muffin to complete the sandwich.
Serve immediately for the best taste and texture.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 635 mg | 28% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.0 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 384 mg | 30% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 423 mg | 9% | |
*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.
