Low Sodium Sausage Egg and Cheese McGriddle
Indulge in a homemade twist on a breakfast favorite with this Low Sodium Sausage Egg and Cheese McGriddle! This lighter version of the classic fast-food sandwich combines fluffy whole wheat pancakes infused with a touch of maple syrup, savory low sodium sausage patties, creamy scrambled eggs, and melted reduced-fat cheddar cheese. Perfect for those watching their sodium intake, this recipe balances indulgence and nutrition without compromising flavor. The whole wheat pancakes provide a hint of sweetness, while the homemade scrambled eggs and sausage add satisfying protein. Ready in just 40 minutes and yielding four hearty servings, these breakfast sandwiches are ideal for a weekend treat or a comforting start to the day. For an extra burst of flavor, drizzle each sandwich with warm maple syrup before serving. Delicious, wholesome, and guilt-free!
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Recipe Information
Ingredients
- 2 tablespoons Maple Syrup
- 1 teaspoon Baking Powder
- 0.5 cup Whole Wheat Flour
- 0.5 cup Milk
- 5 large Eggs
- 4 pieces Low Sodium Breakfast Sausage Patty
- 4 slices Reduced-Fat Cheddar Cheese
- 1 tablespoon Olive Oil or Cooking Spray
- 2 tablespoons Water
- 1 tablespoon Butter, unsalted
Instructions
In a small saucepan, heat 2 tablespoons of maple syrup over low heat until it is warm, but not boiling. Set aside.
In a medium bowl, whisk together the whole wheat flour, 1 teaspoon of baking powder, and a pinch of salt.
Add 1/2 cup of milk and 1 beaten egg to the flour mixture. Stir until you have a smooth batter.
Heat a non-stick griddle or fry pan over medium heat and lightly grease with olive oil or cooking spray.
Pour 1/4 cup portions of batter onto the hot griddle. Wait until bubbles form on the surface (about 2 minutes), then flip and cook for another 2 minutes until both sides are golden brown. Repeat until all batter is used, making 8 pancakes in total.
In another pan, cook the low sodium sausage patties over medium heat until they are browned and cooked through. Set aside on a plate.
In a clean pan, melt 1 tablespoon of unsalted butter over medium heat. Whisk together the remaining 4 eggs and 2 tablespoons of water.
Pour the egg mixture into the pan and scramble gently until fully cooked and fluffy. Remove from heat.
To assemble the McGriddles, place one pancake on a plate, add a sausage patty, top with scrambled eggs, add a slice of reduced-fat cheddar cheese, and finish with another pancake on top.
Drizzle a small amount of the heated maple syrup over the sandwiches before serving to enhance the maple flavor if desired.
Nutrition Facts
Calories |
1741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1149 mg | 383% | |
| Sodium | 1934 mg | 84% | |
| Total Carbohydrate | 86.7 g | 32% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 33.7 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 929 mg | 71% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1318 mg | 28% | |
*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.
