McGrubbin’ at Home

24 Feb

No matter who you are or where in the world you are the “Egg McMuffin” always sounds delicious that is until you realize that its packed with calories and sodium. Regardless of this fact I woke up this morning craving something tasty for breakfast. Its been a long week and a homemade “Egg McMuffin” seemed like it would hit the spot. This also worked out as I had some extra English Muffins from the Chicken Lentil Burger.

Prep time: 2 minutes

Cook time: 5-7 minutes


1 English Muffin

2 Eggs

¼ cup of shredded cheese (your choice but I prefer low-fat cheddar)

1 Tbs of oil


  1. Pop the English Muffin in the toaster so that its hot and ready when your eggs are
  2. Heat a skillet over medium-high and add oil
  3. Crack two eggs and pour into the skillet evening it out so it looks like an omelet and let cook for about 2 – 3 minutes then carefully flip omelet over and let cook another 2 minutes.
  4. Add cheese to one side of the omelet and flip the other side of the omelet over it to create a “sandwich” and then flip over back and forth for another minute or until cooked.
  5. Remove egg from skillet and cut a circle out of the center about the size of your English Muffin and place on toasted English muffin (its ok if this is a little messy since in the end all you really need is to put the eggs on your English Muffin)

There you go! Now you have a fresh “Egg McMuffin” that is significantly healthier than the fast food version. Try it out and let us know how you like it or if you have any good ideas as to how to make some of your favorite fast food meals at home.


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