Not only is it delicious, it also saves you tons of money if you regularly buy any kind of frozen or fresh breakfast sandwiches. And if that wasn’t enough, it’s endlessly versatile since you can add any combination of eggs, veggies, meats, and cheeses. This recipe is for a classic McMuffin but I have also made these with spinach and feta, turkey bacon and cheddar, and turkey sausage and bell peppers. Anything goes really. Also I will probably also be sharing this on the regular blog soon, but I wanted to give you all an early view.
One more tip, I like to make these in bulk since you freeze them and have them on hand for quick meals whenever I need them. I usually cook up a dozen eggs and just make and label a few different varieties.
Weight Watchers Egg McMuffins
Points: 7 weight watchers points plus
Servings: 3
Serving Size: 1 sandwich
Nutritional Info: 266.7 calories, 3.1g of fat, 55.7g of carbohydrates, 6.5g of fiber, 9.7g of protein

Ingredients

• 3 eggs
• 3 light English muffins
• 3 slices of Canadian bacon or 1 point worth of ham, turkey bacon, etc.
• 9 tbsp. shredded mozzarella cheese or 3 slices light American cheese
• Salt and pepper

Instructions

1. Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray. If you prefer a more flat egg, use a muffin tin with larger holes or a ramekin.
2. Drop one egg into each muffin slot and sprinkle with salt and pepper.
3. Cook for 10-15 minutes until the egg is cooked through.
4. Meanwhile begin assembling the muffins. It is up to you whether you want to toast them or not, just don’t toast them too much or they are really hard when you reheat them.
5. Layer each muffin with 1 slice of Canadian bacon (or 1/3 of ham/turkey bacon/etc.), 3 tbsp. of cheese, and egg. Top with other muffin half.
6. Place into the freezer unwrapped for 1 hour. This helps to eliminate the extra moisture.
7. Then pull out and wrap in plastic wrap tightly and place in a Ziploc bag.
8. To reheat during the week, just wrap in a paper towel and microwave for 45 seconds.