Whole Wheat Egg Mc Muffin
Start your morning with a wholesome and delicious Whole Wheat Egg McMuffin that’s packed with flavor and ready in just 15 minutes! This easy-to-make breakfast sandwich combines toasted whole wheat English muffins with perfectly cooked eggs, melted cheddar cheese, and a touch of butter for a satisfying meal that’s both hearty and nutritious. Add your favorite optional toppings, like creamy avocado, fresh spinach, or juicy tomato slices, for a customizable twist. Perfect for busy mornings, this homemade version of the classic fast-food favorite is a healthier alternative that's high in protein and made with simple ingredients you probably already have in your kitchen.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 pieces Whole wheat English muffins
- 2 pieces Large eggs
- 2 pieces Cheddar cheese slices
- 1 tablespoon Unsalted butter
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 spray Cooking spray
- 1 optional Optional toppings (e.g., tomato slices, avocado, spinach)
Instructions
Slice the whole wheat English muffins in half and set them aside.
Heat a non-stick skillet over medium heat and lightly grease it with cooking spray.
Crack one egg into the skillet, keeping the yolk intact, or whisk the egg if you prefer scrambled. Repeat with the second egg.
Season the eggs with salt and black pepper. Cook each egg for 2-3 minutes on one side, then flip and cook for another 1-2 minutes on the other side. Remove the eggs from the skillet and set aside.
In the same skillet, lightly toast the English muffin halves for 1-2 minutes, cut side down, until they are golden brown.
Spread a thin layer of butter on the toasted sides of the English muffins while still warm.
Place a slice of cheddar cheese on the bottom half of each English muffin. Top the cheese with a cooked egg.
Add optional toppings like tomato slices, avocado, or spinach, if desired.
Place the top half of the English muffin over the egg to complete the sandwich.
Serve warm and enjoy your homemade Whole Wheat Egg McMuffin!
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 788 mg | 34% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.4 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 325 mg | 25% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 174 mg | 4% | |
*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.
