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The Egg McMuffin Makeover

32   March 9, 2011   ‹ Older     Newer ›

Breakfast Sandwich Recipe

Seems like everyone and their house, dog, and spouses get makeovers. Perhaps my favorite makeover moment was Oprah's attempt at improving stay-at-home mothers who live in their sweats.

Yes, give a woman a great haircut and some designer clothes and you will have a better looking gal. But, she will hate how itchy and tight her clothes have become and she will revert back to that ponytail when you aren't looking.

What about the Egg McMuffin? If you follow Snack Girl, you know she has been searching for a delicious breakfast sandwich. See: Starbucks Breakfast Sandwich and McDonald's Egg McMuffin.

And, the commenters on these posts kept telling me to make my own sandwich and stop trying to waste my money at fast food venues.

Here is my attempt at an "instant" breakfast sandwich. How is it instant? I made 9 of them and stored them in the refrigerator. I heated them up in the microwave and handed them to my family as we got ready for work and school.

How did it go? I will say that the pre-made breakfast sandwiches were successful - but still not as good as just making the sandwich the morning you want to eat it.

I tried freezing the sandwiches and that was a FAILURE as when I thawed them in the microwave the eggs turned into RUBBER. argh.

How does Starbucks do it? Their sandwich was pre-frozen, heated in a microwave, and delicious.

Oh well. What I learned is DO NOT heat them in the microwave for longer than 30 seconds and they will be fine.

I used Thomas's whole grain English muffins because they are available nationwide and are 100% whole grain, one egg per sandwich, and THIN slices of real cheddar cheese and ham from the deli department of my supermarket.

The result was good - and much improved by a dash of ketchup. (maybe a little Tabasco?) But, interestingly, I wasn't able to cut down on the calories or sodium when I made my own sandwich.

It seems that my choices of english muffin introduced 312 mg of sodium and with the ham and cheese - there was 643 mg of sodium in my sandwich. The Egg McMuffin has 820 mg of sodium and there is 840 mg in the Starbucks sandwich, so I am doing better - but not as good as I would like.

Mine also didn't have fewer calories than the fast food brands, nor was mine cheaper to make than the Egg McMuffin. It was cheaper than the Starbucks version.

Please share your secrets on making delicious breakfast sandwiches. I can use them!

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Breakfast Sandwich Recipe

(makes 9)

9 eggs
1/3 pound thinly sliced ham
1/3 pound thinly sliced cheddar cheese
2 packages 100% whole grain English muffins

Heat oven to 400F. Crack eggs into bowl and whisk until blended. Spray 8 inch square pan with non-stick spray and pour eggs into pan. Bake for 8 minutes. Cut 9 square pieces and assemble sandwiches. Open muffin, put on egg, 1/2 slice cheese, and 1/2 slice ham. Store in fridge until ready to eat. Heat for 30 seconds in microwave before serving.

276 calories, 11.6 g fat, 27.7 g carbohydrates, 17.2 g protein, 4.6 g fiber, 643 mg sodium, 7 Points+ per sandwich

Points+ values are calculated by Snack Girl and are provided for information only.

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First 20 Comments: [ see all 32 ]

While your may not be cheaper or technically heathier, you should feel good knowing that you made it yourself without the use of preservatives or artificial ingredients. I use organic ingredients to make mine, so even if it's a little more expensive and a little more work to make it myself, I know I'm getting the best quality. Maybe cut out the meat to save a little sodium and cost? I don't find that I need meat on mine, tastes just as good without. Also, I use white cheddar, it tastes soo much better and doesn't have the artificial bad things that make cheese orange. A really good cheese would bump up the taste if you don't use meat.

Cristina W. on March 9, 2011

I make breakfast sandwiches almost every morning. One of my favorites to make uses:

1 100 calorie Arnold Sandwich Thin
3 Egg Whites
2 Tablespoons Whipped Chive Cream Cheese
Sliced Onion

Crack eggs and separate whites into a microwave safe bowl. Toast the sandwich thin in a toaster. Put bowl of eggs in the microwave for 1 min. 30 seconds. When bread is done, spread a tablespoon of cream cheese on each side. When eggs are finished, put on one side of the bread. Add sliced onion, 1 tablespoon of salsa or hot sauce. Assemble sandwich and enjoy!

Michelle on March 9, 2011

Tried making you own english muffins? Not nearly as difficult as one would think 136mg sodium in the recipe I use http://allrecipes.com/Recipe/English-Muffins/Detail.aspx Switch the white flour for whole wheat and you got yourself a pretty good substitute

kim on March 9, 2011

I use these-
http://www.thomasenglishmuffins.com/Our-Products/English-Muffins/Hearty-Muffins/Thomas-Light-Multi-Grain-English-Muffins-%286-pack%29/Default.aspx
2 "fried" egg whites with a handful of chopped spinach (and sliced tomato if I have any)
1 thin slice Tillamook cheddar
1 slice Jones Canadian Bacon

Nicole on March 9, 2011

have you tried the Power Sandwich at Panera? all natural ingredients...sounds delicious - I would eat without the bread, since i don't do carbs, and this would eliminate 150 cals & 280 mg sodium

Kim Dunham on March 9, 2011

My version of an egg mcmuffin is a homemade breakfast burrito. While it doesn't save any calories, it is by far the most delicious and filling breakfast I make.

1 Eggland's Best egg (yes, the brand matters)
1/2 oz sliced havarti cheese
1 slice reduced sodium bacon
1 whole wheat tortilla (Mission Healthy Heart - soft taco size)
hot sauce to taste

I cook the egg as if it were an omelette and fold the cheese and crumble the bacon in the middle.

This version is about 300 calories depending on the tortilla and bacon that is used.

Snack Girl - have you ever reviewed Eggland's Best eggs? I know they are much pricier, but they are by far the best eggs I've ever eaten. When I cook them for family and friends, I often get asked what kind of eggs they are because it is a noticeable difference. Highly recommended!

Carrie on March 9, 2011

Thanks so much for all these great ideas! I can't wait to try them.
@Carrie - I have not tried Eggland's Best - I will take a look - my neighbors have chickens so I am lucky and get fresh eggs from next door.

Snack Girl on March 9, 2011

I absolutely love the Panera Power Sandwich. The whole grain bread, white cheddar cheese, fresh egg and smoked ham have so much flavor! I just looked up the stats:
Calories = 330
Cal from Fat = 120
Fat = 14
Sodium = 830
Protein = 22

In comparing it to the McDOnald's McMuffin, I'm shocked to find that the McMuffin is lower in all those categories (except protein @ 18). I had justified the time spent parking & walking into Panera with the fact that the sandwich seemed healthier, but I think I'll stick with the drive thru when I can't eat breakfast at home.

Dena on March 9, 2011

Unfortunately I woke up late this morning and hit Mcdonald's drive thru on the way to work. I got the value meal, sausage egg & cheese w/ hash brown and some oj.... even worse with the sausage I'm sure! A bit disappointed with myself, but I'll try and make it up the rest of the day! Anyway, when I make my own, I use Thomas' whole wheat english muffin, 2 scrambled eggs in the microwave and a slice of cheese... touch of ketchup to make it not as dry... I'm always really full off of it, so I could probably reduce it to one egg.. and get better quality cheese (I use the pre-packaged individual slices) sometimes.

Brent on March 9, 2011

Here's my version. To cut down on calories I use only one side of the bread for each sandwich. There are 4 of us, so it works out. I bake egg whites in a muffin tin. In each cup I put a 1/4 of egg whites, half a laughing cow wedge, some spinach a little slice of mushroom and a 1/4 slice of turkey bacon. I do not add salt, but do sprinkle a little pepper and paprika. Bake for 20 mins in a 400 degree oven. I refrigerate them for about a week. Heat them up in the toaster oven.

Claudia on March 9, 2011

Instead of english muffins, have you considered using Western alternative bagels? I think they have a less dry texture and hold up well in this type of sandwich. I like to use turkey bacon and egg whites and add some baby spinach in my sandwiches. And Trader Joe's has a great hot and sweet mustard that goes well with this.

Sue on March 9, 2011

I use morning star sausage for mine...I usually don't like the "fake meat" stuff..but those patties are awesome!

Gail on March 9, 2011

Thanks for your egg muffin makeover and ...
Wow, I'm reading everyone's recipes in the comments section and they are awesome! So many things to try. Thanks to everyone posting comments with other suggestions!! So many things that I wanna try! :)

Kristin on March 9, 2011

Starbucks does not use a microwave to heat up their sandwiches...they use a very powerful convection oven that is set to the exact amount of time it takes for each of their sandwiches or wraps. Also all of the sandwiches are taken out of the freezer the night before and refrigerated so that they defrost. So maybe you could take yours out of the freezer the night before and put them in the oven or toaster oven instead in the morning?? worth a try :)

michelle on March 9, 2011

My recipe is very similar to the others who use the Thomas whole wheat English Muffins, the only difference being I use Cholula as my hot sauce which I mix with the eggs when I make it. I also use canadian bacon. I guess I don't really look at the sodium/calories as much as I am assured that I am using quality ingredients with no preservatives, etc.

Melinda on March 10, 2011

Here's mine:
-Put a little bit of butter in an oven proof custard cup, add one egg per cup and sprinkle on some shredded Mexican cheese, stir w/ fork
-Bake at 350F until egg puffs
-Serve on a Trader Joe's British muffin or crumpet
-You can serve with a breakfast meat of choice
(make day of though, I don't suggest saving it for later...)

Leah on March 10, 2011

I've made plenty of premade breakfast sandwhiches and froze them and never had a problem with the eggs being rubbery. I read online that if you use salt in the egg before freezing it it can make the egg rubbery. So what I do is use a tad bit of butter on my biscuit or english muffin and put a bit of salt on the butter, then put thin slices as cheese to act as a barrier for the salt and glue to keep the sandwhich together once you reheat. My boyfriend loved when I made up a ton of these so all he had to do was grab them out of the freezer and pop them in the microwave when he got hungry at work.

amanda on March 10, 2011

You can keep things from getting rubbery while re-heating in the microwave by using 50% power. It takes a little longer to heat up but it doesn't get hard or rubbery.

Julie on March 18, 2011

My morning breakfast sandwich consists of...

1/4 cup Egg Beater or whites only egg substitute
pinch of shredded cheese
seasoned to taste

with

1 piece of turkey bacon
and light onions and chives cream cheese spread

on a Thomas Everything Bagelthin

I never considered premaking these! I always just try to beat the clock in the mornings. I'm definitely going to try doing these the night before this week. Thank you!

Amy on March 27, 2011

Cutting out the yolk is where I save the most calories. I make two egg whites (32 cal) for half the calories in one whole egg. I cook them in a Nordicware microwave egg poacher for one minute. I top them with a slice of deli thin smoked ham (20 cal), and half a slice of 2% american cheese (23 cal) and put it in a 100 calorie thomas english muffin. The whole thing is about 175 calories and the longest part is toasting the muffin.

Beulah on April 4, 2011

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Welcome! I’m Lisa. I write about simple snacks, healthy recipes, and products that help me WIN my battle with donuts!

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