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Healthier Homemade Egg McMuffin Recipe

by SusySedano  |  Jan 28, 2013

Healthier Homemade Egg McMuffin Recipe
  1. PREP
  2. 20 m
  • COOK
  • 25 m
  • 45 m

This is a healthier version of the classic. Enjoy!



  • 5 Egg
  • 1/4 cup Sour Cream, Low Fat
  • 2/3 cup Cheddar Cheese, Shredded
  • 1 medium Tomato Fresh
  • 1 cloves Garlic Clove
  • 1/3 cup Onions
  • 1/3 cup Spinach
  • 6 slices Table Bacon
  • 1/8 tsp cayenne pepper KRG


1 **You may choose to use sodium nitrate-free bacon.
2 **You may choose to substitute asparagus for spinach.
4 Chop the tomato
5 Chop the garlic
6 Chop the onion
7 Cook the spinach or asparagus
9 Preheat oven to 325 degrees.
10 Grease a muffin tin with ghee, coconut oil, butter, or retained and collected fat, or use a nonstick tin. You will use only six of the muffin molds (perhaps seven depending on the bulk of vegetables and bacon).
11 Brown bacon and chop. Use the remaining bacon fat to cook onion and garlic until onion is translucent.
12 Beat eggs in small bowl and blend with sour cream, grated cheese, and desired organic seasonings. Salt and Pepper to taste.
13 Pour egg mixture into six muffin molds until two thirds full, keeping enough room on top for bacon and/or vegetables.
14 Mix vegetables and bacon in the now empty egg bowl and distribute evenly into the egg mixture.
15 Bake for approximately 25 minutes or until cooked through. Allow to completely cool before removing from muffin tin.