Easy make with just a few ingredients and freezer friendly so you can prep a weeks worth of these on Sunday and have to-go breakfasts all week.
HEALTHIER EGG MCMUFFIN
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2 English muffins (I use Dave’s Killerbread)
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2 slices American cheese (I use Organic Valley)
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7 Pasture raised eggs
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2 Chicken sausage (I make my own or use Applegate Farms.
MAKE IT
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Heat a large pan over medium/high heat with a little avocado oil. Cook frozen sausages until cooked through.
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In a bowl, add all eggs and remove 3 yolks. So you end up with 2 yolks and 3 1/3 whites per muffin. (Roughly 17 G protein per muffin) whip eggs with a whisk or fork.
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Using the same pan you cooked the sausage in, add in all eggs. Stir a few times until fluffy.
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Heat English muffin with American cheese. Layer with sausage and eggs. Enjoy right away or wait until completely cool to freeze.
