I have never been to McDonald’s and tried one of their popular Egg McMuffins, but I have heard about them from lots of people. There have been numerous blog posts lately all over the internet about recreating this McDonald’s offering at home. Many people make them in big batches to freeze for quick breakfasts throughout the week. But you know me; I refuse to eat the same breakfast twice in one week, let alone have the same thing every day. So here is a recipe for just one of the petite sandwiches. Have this simple, petite meal fresh for breakfast, lunch or dinner, or anytime you feel like it!
- 1 whole wheat English muffin
- 1 egg
- 1 slice cheese (I used Swiss)
- about 1/8 tomato, diced
Directions: Spray a small pan with non stick spray. Beat egg in a small bowl.
Toast the English muffin in toaster. Meanwhile, cook the egg over medium heat in the prepared pan. When egg is nearly done cooking, add the cheese and tomato.
Remove egg from heat. Place the egg with the cheese and tomato on top of the bottom half of the toasted English muffin. Top with the top half of the English muffin.
Basically, just cook the egg and put it on the English muffin. Easy!
Serve immediately. It is “fast food,” after all.
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