Making your favorite fast food or restaurant item at home automatically slashes the fat and calories. At 290 calories and 12 grams of fat, a McDonald's Egg McMuffin won't ruin your whole day, but there is definitely room for improvement. From the refined carbs in the muffin to the processed "cheese," it offers little in the way of nutrition, and while that trip through the drive thru will save you time in the mornings, it definitely won't save you money.

 To save money, calories and fat, make your own Egg McMuffins at home. If you've ever tried, you know how hard it is to get that perfectly round, fluffy, evenly cooked, round egg that makes the McMuffin a McMuffin, but we've got the secret.

Instructions:

Preheat a nonstick pan over medium-low heat. Spray the pan with cooking spray or brush with a little olive oil. Take a biscuit cutter, or in a pinch you can use the round part of a mason jar lid (there are some rubber versions on the market made specifically for eggs, but you don't need one to make this work) and spray or coat with oil. Place the greased round in the center of the pan and don't move it: metal on non-stick will scratch your pan. Make sure it lays flush with the pan and forms a seal. Next, break the egg into a small bowl, then carefully pour it inside the round. Pour water into the pan, outside of the cutter, about ½-inch high. Prick the yolk with a fork to break it then cover the pan with a lid and let the egg cook for 4 to 5 minutes, until cooked through. When finished, use a pot holder to hold the egg in place while you pour out any remaining water and remove the egg from the pan. Place on your English muffin and top with the typical slice of Canadian bacon and cheese, or spruce it up with your own toppings, like sliced tomato, avocado, onions or fresh spinach.

 

It may be a little more labor intensive, but you can make a big batch, wrap them individually in parchment paper and throw them in the freezer so you can enjoy your own McMuffins every day of the week!

by Kelly Turner

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