Green Onion Egg McMuffin
Start your day right with a healthy twist! Enjoy a Green Onion Egg McMuffin, low-carb Keto breakfast boost! #HealthyEats #BreakfastRevolution
Instagram Reel: Egg McMuffin
A Healthier Spin on the Classic Egg McMuffin
If you’re craving a delicious breakfast but want to skip the bread, I’ve got the perfect solution: a healthier Egg McMuffin with no bread but green onions! This recipe keeps all the classic flavors while giving it a nutritious twist.
Why Ditch the Bread?
Bread can often add unnecessary calories and carbs to your meal, making it hard to maintain a balanced diet. By eliminating it, you can enjoy a lighter version of your favorite breakfast sandwich while still feeling satisfied. Plus, this recipe is packed with protein and flavor, making it a great start to your day.
Health Benefits
This Green Onion Egg McMuffin is not only satisfying but also loaded with health benefits:
High in Protein: Eggs and bacon provide a great source of protein, helping to keep you full longer.
Nutrient-Dense: Green onions are rich in vitamins A, C, and K.
Low-Carb Option: By skipping the bread, you reduce your carb intake, making this a perfect option for those following low-carb or keto diets.
With just a few simple ingredients, you can whip up a healthy and delicious Green Onion Egg McMuffin that’s perfect for breakfast or any time of day. This recipe is a great way to satisfy your cravings while keeping your meals nutritious. Give it a try, and let your taste buds enjoy this guilt-free delight!
What are your favorite breakfast swaps? Share in the comments below!
Serving: 4
6 large eggs
1/4 tsp salt
2 slice bacon or turkey bacon
4 slice mozzarella cheese
1/4 cup unsalted butter
Handful chopped green onion
Equipment:
Omelet pan with cups
Cook the bacon until crispy. Allow it to cool, then slice it in half and set aside.
Crack the eggs into a bowl, sprinkle in the salt, and stir until fully combined.
Add the chopped green onions to the egg mixture and stir until well combined.
Place the omelet pan on the stove over medium-low heat, then add the butter and spread it evenly across the pan.
Using a ladle, scoop enough egg mixture to fill half of the height of the omelet cup in the pan. Fill all the cups. Cook the bacon until crispy. Allow it to cool, then slice it in half and set aside.
Crack the eggs into a bowl, sprinkle in the salt, and stir until fully combined.
Add the chopped green onions to the egg mixture and stir until well combined.
Cut the butters into eight pieces.
Place the omelet pan on the stove over medium-low heat, then add the butter and spread it evenly across the pan.
Using a ladle, scoop enough egg mixture to fill half of the height of the omelet cup in the pan. Fill all the cups.
Cover with a lid to allow it to steam.
When the edges begin to set, add the mozzarella cheese on top and cover again to help it melt.
Add one slice of bacon to each of the front two omelet cups and let them cook for an additional minute or so.
Using a spatula, flip the back omelet over the front one to cover it. Repeat with both omelets, then continue cooking for another minute or two.
Now flip each omelet muffin over to the back so the top can continue to cook.
Cook for 1-2 minutes or until the eggs are fully cooked.
Continue cooking the remaining egg mixture until all the eggs are fully cooked. This should yield a total of four egg McMuffins.
And that is it!! Let’s eat!
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