Intro to Cooking: Homemade Egg McMuffin
Despite the healthy veneer I have coated my personality with, deep down, I enjoy McDonald’s. Too much. From the fries to Egg McMuffins, I think I could successfully take on the Supersize Me! challenge set by Morgan Spurlock. It takes a lot of self control and creativity for me to make my healthy diet as tasty and exciting as a hamburger and fries. Okay, it’s really not that hard. It just takes a little more time.
I recently made the choice to scale back the amount of meat I eat. I’m typically a “one animal protein meal per day” girl. I decided to scale back to only eating 2-3 meat dishes per week and making them really count. I read a report that stated “flexitarian” eaters were more healthy than people who ate a lot of lean animal protein and vegetarians. (I will say that this report included all vegetarians, which can include your 12-year-old next door neighbor who uses vegetarianism as an excuse to only eat potato chips! So, yes, a little skewed). I decided to make the transition.
I’ve never been much into eggs. They have to be cooked really specifically – I’m not someone who typically orders eggs in a restaurant. However, on a whim, my best friend and I decided to make homemade egg McMuffins on a morning where I had taken the GRE and she had accidentally left $20 in an ATM. Eggs are a great source of protein and are super easy to cook. Combined with chopped spinach (for a little extra veggie nutrition), turkey bacon and your favorite cheese, the results are truly magic.
Homemade Egg McMuffins
- 1 can of biscuits
- a few slices of your favorite cheese – I like smoked Gouda or smoked cheddar for these!
- 3-4 eggs
- 2-3 slices of turkey bacon
- about 1/4 package of spinach, chopped
- 1 tomato, sliced
How to make them…
Bake biscuits according to package instructions.
Spray a skillet with a bit of nonstick cooking spray and place on stove top on medium heat. In a bowl, whisk your eggs. Add to the skillet. Chop spinach finely and add on top of the eggs. Stir to allow spinach to wilt. Then, let the eggs cook before flipping.
In a smaller skillet, cook turkey bacon until warm and slightly browned on each side. Cut each slice in half and set aside.
On a plate, prepare about 1/2 a slice of cheese for each biscuit. Use this time to slice the tomato.
When the eggs are cooked through, cut into fourths. When the biscuits are done, remove from the oven and split in half. Each biscuit gets 1 slice of bacon (cut in half), 1/4 of the egg, about 1/2 a slice of cheese, and 1 slice of tomato.
Note: This recipe makes four McMuffins, with extra biscuits left over. I save the biscuits and just reheat them for dinner or for more McMuffins later!