Best Boca Breakfast Sandwich Meatless Egg Mcmuffin Recipes

BOCA BREAKFAST SANDWICH (MEATLESS EGG MCMUFFIN)

Boca Breakfast Sandwich (meatless egg mcmuffin) image

I love McDonald's Sausage McMuffin, but this healthy creation is just as tasty (Boca burgers are scrumptious with the right fixings!).

Provided by Marla Swoffer

Categories Breakfast

Time 10m

Yield 1 Sandwich

Number Of Ingredients 8

Ingredients

1 boca veggie burger
1 egg
1 slice cheese (American is nice)
2 slices whole wheat bread
1 teaspoon mayonnaise
1 teaspoon smart balance margarine (non-hydrogenated butter subtitute) or 1 teaspoon olive oil
1 pinch salt
1 pinch pepper

Steps:

Toast bread.
Heat Smart Balance or oil in non-stick pan on medium high.
Meanwhile, microwave Boca burger in package (just open it on one side) for 2 minutes.
When pan is hot, crack egg into it and break yolk with edge of shell.
Sprinkle egg with salt and pepper.
Turn egg over with plastic spatula when ready (usually about 30-45 secs).
Cook until yolk reaches desired consistency (I like it a little gooey but mostly firm).
While egg is cooking, spread mayo on one side of toast and put Boca burger on top.
Put cheese on other piece of toast.
When egg is done, put put it on top of cheese (if cheese doesn't melt, put the whole thing in the microwave for about 10 seconds).
Put sandwich together and eat before it gets cold!
Optional: add some hot sauce for extra kick.

Nutrition Facts : Calories 576, Fat 31, SaturatedFat 11.7, Cholesterol 252.6, Sodium 1545.4, Carbohydrate 42.2, Fiber 7.3, Sugar 4.6, Protein 34

MCDONALD'S EGG MCMUFFIN

Mcdonald's Egg Mcmuffin image

Make and share this Mcdonald's Egg Mcmuffin recipe from Food.com.

Provided by The Cloner

Categories Breakfast

Time 10m

Yield 1 Egg McMuffin, 1 serving(s)

Number Of Ingredients 5

Ingredients

1 English muffin
1/4 cup egg substitute
salt
1 slice Canadian bacon
1 slice fat-free American cheese

Steps:

Split the English muffin and toast it or grill the faces until brown in a hot pan set over medium heat.
Keep the pan hot.
Find a shallow can - such as an 8-ounce sliced pineapple can - that has the same diameter as the English muffin.
Cut off both ends of the can and thoroughly clean it.
Spray a coating of nonstick spray on the inside of the can, and place it into the hot pan so that it heats up.
When the can is hot, spray more nonstick spray over the surface of the pan, and pour the egg substitute into the can.
Salt the egg.
Place the slice of Canadian bacon into the same pan to heat up while the egg cooks.
When the egg seems to be firming upon top, use a knife to scrape around the edge of the can to help release the egg.
Carefully pull the can off the egg, then flip the egg over and cook it for an additional minute or so.
Build the sandwich by first placing the slice of American cheese on the bottom half of the English muffin.
Place the egg on top of the cheese.
Stack the Canadian bacon on the egg.
Top the sandwich off with the top half of the English muffin.
Microwave the sandwich for 10 to 15 seconds until warm, and serve immediately.

Nutrition Facts : Calories 257.9, Fat 5.2, SaturatedFat 1.6, Cholesterol 17.2, Sodium 1075.8, Carbohydrate 28.9, Fiber 2, Sugar 4.5, Protein 23.2

HEALTHY MCDONALD'S EGG MCMUFFIN COPYCAT RECIPE (SAUSAGE, BACON)

Healthy McDonald's Egg McMuffin Copycat Recipe (Sausage, Bacon) image

This recipe is for the healthy version of the McDonald's Egg McMuffin by Todd Wilbur. He is a celebrity chef and author of Top Secret Recipes cookbooks. He copies restaurant meals to make regular and light versions. For this he made it on the Dr. Oz show to show how to cut the fat and calories of the fast-food version of this classic breakfast sandwich and still have the great taste! The fast-food version is 300 calories and 12 grams of fat, but with a few healthier substitutions, you can whip it up with 232 calories and 8 grams of fat. Substitute sausage or bacon or any ingredients you prefer to make the taste and calorie/fat count uniquely yours. I use a small egg fry pan from Joie de Vivre from Amazon. It makes the eggs perfect every time. You can also use an egg ring, tuna can or metal cookie cutter. Enjoy! ChefDLH

Provided by ChefDLH

Categories Breakfast

Time 18m

Yield 1 breakfast sandwich, 1 serving(s)

Number Of Ingredients 4

Ingredients

1 English muffin (low-fat, whole- wheat)
1 whole egg
1 slice turkey bacon (extra-lean and preferably nitrate-free)
1 slice low-fat American cheese

Steps:

Split the English muffin and toast, or grill the faces until brown in a hot pan set over medium heat. Keep the pan hot. Set English muffin aside.
Find a shallow can, such as an 8-ounce sliced-pineapple can that is the same diameter as the English muffin. Cut off both ends of the can and thoroughly clean it (be careful of any sharp edges). Spray a coating of nonstick spray on the inside of the can, and place it into the hot pan so it heats up.
When the can is hot, spray more nonstick spray over the surface of the pan, and crack the egg into the can. Salt the egg.
Place the slice of turkey bacon into the same pan to heat up while the egg cooks.
When the egg seems to be firming up on top, use a knife to scrape around the edge of the can to help release the egg. Carefully pull the can off the egg, then flip the egg over and cook for an additional minute or so.
Build the sandwich by first placing the slice of American cheese on the bottom half of the English muffin. Place the egg on top of the cheese. Stack the turkey bacon on the egg. Top the sandwich off with the top half of the English muffin.
If desired, microwave the sandwich for 10 to 15 seconds, until warm and the cheese has melted, and serve immediately.

Nutrition Facts : Calories 235.9, Fat 8.6, SaturatedFat 2.7, Cholesterol 198.6, Sodium 447.2, Carbohydrate 25.8, Fiber 2, Sugar 2.5, Protein 13.4

OPEN-FACED EGG MCMUFFIN

Open-Faced Egg Mcmuffin image

I love Egg McMuffins from McDonald's (besides their milkshakes, they are one of the only other things I eat there). This version is quick and a little better for you (I think). You can alter the recipe a bit, if you'd like, and just use one egg, 1/2 a slice of cheese, and one piece of ham, and put the other half of the english muffin on top, like a sandwich (but then it's not open-faced, and it'd defeat the purpose of this recipe. :) ). I make this when I have an Egg McMuffin craving or when it's a late breakfast and I'm SUPER hungry, because it's very filling.

Provided by Greeny4444

Categories Breakfast

Time 15m

Yield 1 serving

Number Of Ingredients 4

Ingredients

2 large eggs
1 slice American cheese
2 slices deli ham (if it's circle-shaped, all the better!)
1 English muffin (I use Thomas Light Multi-grain)

Steps:

Split the english muffin with a fork, and toast it. When it's toasted, set open-faced on a plate, and put one slice of deli ham on each English muffin side.
Heat a small nonstick pan on medium-high heat, and break both eggs into it, being careful not to break the yolk.
When the white is firm enough, "separate" the egg whites from each other (because they've probably cooked their whites together) with a silicone spatula, and flip each egg over. Try to make them about the size of the english muffin, if you can.
While the eggs are cooking, divide your slice of cheese in half, and arrange half a piece on each piece of ham. You might need to arrange it more to make it fit (the egg will melt the cheese).
When the egg yolks are done to your liking, take the eggs and put one on each side.
Tip: I eat these by holding the English muffin with my hand shaped like a "C" around the base and sometimes I have to hold the egg on when I bite into it with my index finger, so I recommend cooking the yolks all the way, unless you want juicy yolk all over the place!