I’m lovin’ it– The Healthy Egg McMuffin

I really like breakfast food, and in my previous unhealthy life, didn’t always make time for a delicious and healthful breakfast. Me and Mickey D’s, we go way back. During my crazy mornings senior year of high school, a quick stop at McDick’s took 5 minutes on a good day. You could chow down in your crappy space in the parking lot until the first bell rang, or just sneak the McMuffin in between your books if you had the cool teacher. They are unbelievably sturdy little buggers, and you ever notice how they don’t even mold… but I digress. Ah, fond memories… until the GERD set in before 2nd period.

Fast forward to now, where I still get a hankering for a fast food-style breakfast sandwich every once in awhile. With my gluten-free low carb english muffin recipe, you can enjoy the McMuffin and the period after consumption! The only hard part of this operation is the bun. Make up a batch and keep ‘em in the fridge for food emergencies. I like organic or imported cheddar (no rBGH!), free-range organic eggs, and uncured pork sausage. I cheated this time and bought the round little patties from a box (they photograph better, nyah nyah!), but you could snag a tube of organic pork and make ‘em yourself! Finances permitting, I ususally go that route and cook up a giant batch at once. They keep in the freezer and reheat just the pre-cooked kind for breakfast in a pinch.

Now don’t give me that look. Quit making excuses for running out the door with a donut clutched in your teeth. Instead of hitting the snooze button, get out of bed 10 minutes earlier to assemble this made over breakfast classic that will satisfy the convenience food junkie inside you.

Made-over Breakfast Sandwich

English Muffins
adapted from a recipe by Bruce Fife, N.D.

Makes five muffins

Ingredients:

1/4 cup (half a stick) butter, melted
1/3 cup coconut flour (Bob’s Red Mill preferred)
4 eggs
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon aluminum-free baking powder
1/2-3/4 cup sharp cheddar cheese, finely grated

Preparation:

Preheat oven to 400 degrees Fahrenheit.

Beat together eggs, butter, salt, pepper, and garlic powder. Add coconut flour and baking powder, whisking into the batter until there are no lumps. Stir in the cheese. Spoon batter into 5 buttered ramekins. Bake for 15 minutes or until firm. Let cool completely before cutting into. For best results, make these the night before you plan on eating them. Store in the fridge.

~4g net carbs per muffin

Sandwich Assembly Instructions:

Slice muffin in half and toast until heated through. Top one half with slice of cheddar cheese. Reheat sausage per package directions and place on top of cheese. Cook egg in a buttered ramekin or other circular muffin-sized microwaveable dish, covered in plastic wrap, on 50% power for 1 minutes 15 seconds, or until yolk is firm (remember to poke a hole in the yolk before cooking!). Slide egg out carefully. Sprinkle on sea salt and pepper to taste. Place the egg on top of the sausage and top with other muffin half. Consume immediately, or wrap in a napkin and get going!

~5g net carbs

Don’t have the time or the will to press buttons and get multiple items out of the fridge? Make a sweet variation of the muffins for spreads that don’t play well with garlic!

Sweet Variation of Breakfast Muffins:

1/4 cup (half a stick) butter, melted
1/3 cup coconut flour
4 eggs
1 teaspoon pure vanilla extract
1/8 teaspoon sea salt
1/4 teaspoon aluminum-free baking powder
1/2-3/4 cup mozzarella cheese, finely grated

Throw some peanut butter on your sweet buns, or better yet, bust out PB’s healthier twin sister– almond butter! AB is packed full of monounsaturated fats and flavor, with a distinct natural sweetness. For these reasons, no jar of almond butter lasts long enough to actually put it on something in my house.

  • http://www.blogger.com/profile/10962976994452566271 Willie

    GREAT job on your shiny new blog! I subscribed, so you gotta keep it up, now! ;-)I used to cook a lot several eons ago when I thought that whole wheat was God’s Greatest Gift. Got lazy. Ate whatever was at hand. Got fat and sick. Discovered Taubes, and then the Eades. Now I’m learning to eat/cook all over again. I love the look of those muffins. Gotta get me some coconut flour.You’re taking the MCAT? Good luck. I’m guessing this blog won’t last all that long when you’re immersed in pre-med/med school, but I’ll look forward to enjoying it as long as you have time to write it. I know this is a lot of work. Thanks!

  • http://www.blogger.com/profile/12992918908739085132 Lauren

    Hi willie, thanks for stopping by! I won’t be taking the MCAT for awhile so no worries. Will still be spending too much time in the kitchen for awhile. Try the muffins and let me know how you like them. They are so easy and tasty!Taubes and the Eades are the greatest people I’ve never met. Good to see some love for them and the low carb WOE. Congrats on finding success on your health journey. :)

  • Anonymous

    Wow, what a wonderful recipe and what wonderful photographs. Thank you!I too am gluten free along with low carb. So many gluten free cookbooks are so loaded with bad carbs it’s sickening. Thank you so much for this recipe.

  • Anonymous

    I made your muffin recipe and made sausage and egg sandwiches with them. So good! It’s very rare to find a recipe that is both low-carb and gluten-free, so I feel like I hit the jackpot! Next time I make the muffins they are going to have chopped jalapenos in them, I think. They made me think of my Mom’s delicious jalapeno cornbread recipe. Nutmeg

  • Anonymous

    Making the muffins tomorrow in muffin-top pan, will let you know how they turn out! Question: the recipe says “makes 5 muffins” but the directions say “4 buttered ramekins”–which is accurate? :-)I may try to get SIX muffins out of the recipe in the muffin-top pan–I’ll know when I make them.Love your blog!!

  • http://www.blogger.com/profile/12992918908739085132 Lauren

    Thanks so much! I corrected the recipe to say 5 ramekins, even though I only used four because that’s how many I have. The muffins were quite large, so the yield could easily be five or six. They are so rich! Hope you like them. :)

  • Debbie

    me again! I made the muffins in a muffin-top pan. Here are my comments: 1) taste is great; like someone else posted, think I’ll add some chopped jalapenos next time. 2) definitely would make the recipe into 5 muffins; the size of mine yielding 6 is a little small/flat. 3) texture is great, definitely bread-like especially when toasted.Thanks so much for posting this!

  • http://www.blogger.com/profile/10409141564090906575 Mandy

    I gotta try this for the hubby. He likes a “mcmuffin” in the AM and I support him eating some protein and fat instead of cereal, but always hated the bagel or english muffin he put it on.

  • Anonymous

    Lauren, I made these today, and they are AWESOME. I made a half recipe, which gave me two big muffins. The husband and I had so much fun eating “fast food” for breakfast!THANK YOU!!!!!

  • Amanda

    I've just tried these, and I think they're going to revolutionise my eating! They genuinely tasted like bread, and will be wonderful to keep on hand in the freezer for a quick luncheon or English muffin fix. I can't thank you enough. I've tried so many egg & cheese bread substitutes, and this surpasses them all.

  • http://www.blogger.com/profile/12992918908739085132 Lauren

    Anon – Sorry for the late reply. So glad you and your husband enjoyed the healthy fast food!Amanda – I’m happy you’re enjoying this recipe! Thank you so much for the feedback.

  • Summer

    This recipe sounds so awesome! But I can’t try it yet since I am still on the induction phase of Atkins. Is there a modification to this that is induction friendly? =) Thanks!

  • Anonymous

    Is there something that you can substitute the cheese with?
    Thanks!

  • http://recoveringfatty.com Melinda

    Before I had weight loss surgery, Egg Mcmuffins were my favorite. I could go through McD's and get two topped off with a carton of milk. I can not even eat ONE now. My tummy is too small… but still love the taste. I order it with no mcmuffin so I can get all protein… I will definitely be making THIS recipe, and the jalapenos sounds great in them too… Thank you so much, look forward to learning a lot from you.

  • DebbieT

    Lauren–
    Made the sweet version of these and they taste great! Mine were quite flat/thin because I made them in a muffin top pan. They reminded me of corn “toaster muffins.” What would you suggest to get them a bit fluffier–double the baking powder? THANKS!

  • http://www.blogger.com/profile/11856634873202330941 danyelle6974

    Hi Lauren, Been following your blog for a while and I've already tried a few of your recipes (chocolately sweet things are my preference LOL). But I wondered if you have tried Cleo's oopsies:
    http://cleochatra.blogspot.com/2009/05/gluten-free-low-carb-buns-aka-oopsie.html

    I find that I can get them even puffier looking than Cleo's photograph. I use her recipe plus 12g of ground almonds in the yolk mix. The trick is the reall really go for it on the egg whites – a stiff as possible. I put in about 1tsp of cream of tartar to try and help. I they stay intact they will cook as large as they appear when raw if you see what I mean… All I do is plop the on a baking tray and bake for 30mins and they come out as good as Cleo describes. Anyway they make great burger buns and fabulous for bacon and egg sandwiches. To me they even beat a muffin for that.

  • http://www.blogger.com/profile/13949027014203249542 Star

    Thank you! I made these these this morning saved me from my daughters whole grain waffle! I went ahead and ate one straight out of the oven because dd was almost finished with her breakfast. Very yummy! I made 1/2 recipe so I have one to chill and toast later. Also discovered WHY you prick the egg yolk. Egg bomb! Your recipes and blog are wonderful! You need to publish at least e-publish a cook book!

  • http://www.blogger.com/profile/04507155835387159863 Karina

    I must say first that you are amazing. Almost everything I have tried on this site has been fabulous. The chocolate cake is to DIE for. My question, however, concerns the coconut flour used in making these “English muffins”. On my first attempt, the muffins came out with a coconut flavor. I did not use Bob's Red Mill, but another brand. Do you find that the muffins taste like coconut at all when you use Bob's Red Mill?
    Thank you for your wonderful blog!

  • http://www.thehealthyadvocate.com Brandon

    I had a healthy Egg McMuffin today thanks to you! I cut the fat and cheese by half, and made four fluffy biscuits. It turned out great! I will be sharing this with my readers.

    Thanks Lauren!

  • http://janesjewel.com Ann Katherine

    This looks very good. Can't wait to try it! I will have to order the ramekins. Thanks for all the great recipe ideas!

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  • Anonymous

    Hi Lauren :)

    I made your english muffins this morning, and the batter was very, very thick. I had to kind of press it into the ramekins, and they didn't get as tall as the ones in your picture. How thick is your batter when you make it? Pourable, or??? Am wondering if my eggs were on the small side, or if it was my coconut flour. (I don't have Bob's – something else). Any thoughts? Either way, they smell wonderful!

  • http://www.blogger.com/profile/12992918908739085132 Lauren

    Hello Anon! Did you use Bob's Red Mill coconut flour?

    The batter was pourable for me. It may have been that your eggs were on the small side, like you said. :) Did they come out dry?

  • Anonymous

    Hi Lauren!

    Thanks for the quick reply. I didn't use Bob's Red Mill – I have something else right now that I need to use up. Next time I make them I'll use XL eggs. I think that was the problem – the eggs were too small. I had a McMuffin just now and it tasted great! I'll be making these again for sure. Now I know what the batter consistency should be, I'll be able to fix it. Thanks! :)

  • Anonymous

    Hi again!

    I just wanted to let you know that I made these again and ended up adding 2 more eggs and 1/3 c. coconut milk to the recipe so that it would be a more pourable batter.

    They turned out great! The coconut milk is a nice addition.

    I guess the coconut flour I have is much drier than the Bob's Red Mill that you have! But I thought I'd post my results here in case anyone was having the same issues as I was.

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    Is that a sandwich or a hamburger?? either way it is a delicious sandwich, thanks for the recipe.

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  • http://www.blogger.com/profile/10212424573842193611 Misty

    Lauren you amaze me with your creations! I pull up your recipes for clients to help encourage them for their new found lifestyles. I do believe that your creations are THE determining factor for change.

    Keep up the great work!

    Misty

  • Jackie G

    Thank you so much for posting your recipes! I just discovered you yesterday and this morning we had our own FauxMcMuffins for breakfast. My husband is over the moon at having an easy to assemble breakfast that doesn't involve flax meal. Your brownie recipe is in the oven now.

  • Anonymous

    What size ramekins? 4 oz or 6 oz?
    Thanks… I can't wait to try these (and your chocolate cake) for a diabetic friend I am trying to help.

  • http://www.blogger.com/profile/12992918908739085132 Lauren

    The ramekins I use are 6 ounces I believe. Hope that helps!

  • Anonymous

    could i use coconut oil instead of butter?

  • Anonymous

    Wow! what a great recipe! another one that will be in the front of my personal breakfast fav's I hope.. kudo's for ur creativity and hard work Lauren!
    ur biggest fan overseas,
    Annemiek (netherlands)

  • http://www.blogger.com/profile/12992918908739085132 Lauren

    Anon – You could try cocount oil as long as you don't mind your bread tasting a bit coconutty.

    Annemiek – Thank you for your sweet comment! Let me know how these turn out for you.

  • http://www.blogger.com/profile/05388955136000498556 emily

    Wow these look so great! I am dairy intolerant, any substitution ideas for leaving out the cheese?

  • http://www.blogger.com/profile/12992918908739085132 Lauren

    Emily – I haven't tried them without the cheese. If you do come up with a variation without dairy, let me know! :)

  • http://www.blogger.com/profile/01557351106939073428 Kitty

    DANG!! I was all excited til I saw the cheese. Had to finally go dairy free this year, although I knew it for years I finally gave in and quit. I can handle a smidge of swiss now and then but not 3/4 of a cup. LOL

  • CorrineH

    Thanks for this recipe! I used to make a sandwich just like this before I went lowcarb and I’ve been dying to eat one for the past couple weeks now. I made mini pizzas with this recipe too and they were very tasty! I’m wondering if you could use half coconut flour and half almond flour though? I’m sensitive to the coconut flavor and I can just taste it in this recipe. Thanks! I’m off to check out your other recipes :)

    • http://www.healthyindulgences.net/ Lauren B.

      Glad the muffins turned out well for you, Corrine! Please let me know if you end up experimenting with the almond flour and coconut flour. :)

  • Princess D

    Your blog is great! I tried making the pancakes and love them- makes doing low carb do much easier! I can’t find coconut flour in my city so I replaced with almond flour. The pancakes were ok but the muffin batter was super watery. I ended up adding more almond meal but they didn’t rise much. What could have been incorrect? Any suggestions?? Thanks!!

    • http://www.healthyindulgences.net/ Lauren B.

      Princess D, the coconut flour absorbs much of the water and is essential to this recipe. Almond flour does not working the same way. The coconut flour is worth tracking down. :)

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  • Emma Langdon

    Just made these – took longer than 15 min. I live at 600 ft above sea level and used bob’s red mill coconut flour.

    What weight measurement for the flour would you reccomend? Since there’s no photos of the batter it’s hard to judge if I had too little or too much flour. It was very thick.

    I poured it into a bowl and stirred out some lumps, then scooped with the 1/3 cup measuring cup and leveled it off.

  • Emma Langdon

    Baww – I had to leave for work and the tops were still bubbly, so I turned off the oven and left them in.

    They got overcooked but have a good flavor still. Not nice and moist like your photos, in fact they got brown on the outside. They ended up brown and crusty on the outside with a biscuit-like consistency on the inside.

    I had a hard time blending the ingredients so there weren’t any lumps, too – adding the butter to the cold eggs caused it to seize up a bit. I think I might use an electric hand mixer next time ( but my bowl was precariously small.. so I used a fork, what is your method?)

    I also didn’t have enough batter to fill 5 ramekins, mine are about 1″ deep by 3.5 in wide, I filled 4 about 1/2 way each.

    Again, wondering about accuracy of coconut flour measurements. I think I could have used more cheese, too – I find grated cheese a really subjective thing to measure… do you pack it? keep it loose? So I used less since I’m trying to limit my protein anyway.

  • Stacy W.

    This recipe is good, but in need of some tweaking, I think. As with some other posters, my batter was very thick, I did not have enough batter to fill 5 ramekins, and muffins did not rise very much. In the photos above, did you use 2 muffins to create a sandwich, or is that really 1 muffin cut in half? If it’s indeed 1 muffin cut in half, I cannot for the life of me figure out how your muffins rose so high. Some step-by-step photos, or more detailed instructions (e.g., what size eggs did you use?) would be helpful.

  • Dick

    I made your English muffins after a terrible flop with another low carb muffin recipe, made with nut flour. Yours look much better, and the taste is good (much better!), but I have cut them and they look wet (un done). I did cook them 20 minutes at 400 degrees until they were browning on top.

    I made just 1/2 recipe, so two muffins, and they fell to about 1/2 size when cooling. The batter was runny when I poured them into the containers. Also, I used shredded coconut that I ground into flour in a coffee grinder.

    Any suggestions, other than, “Get some Bob’s Mill coconut flour”??

    Dick

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