High-Protein Egg & Bacon 'McMuffin' Recipe

Prep Time: 10–15 minutes

Difficulty: Easy

Servings: 1

Ingredients

• 1 large (55g each) Whole Eggs

• 1 rasher (30g each) Primo Short Cut Rindless Bacon

• 1 slices (16.7g each) Bega Country Light Tasty 50% Less Fat Cheese

• 1 Muffin (67g) Woolworths Plain English Muffin

• 4g Organic Butter

• 15g Heinz Smokey Barbecue Sauce
  

Instructions

1. Fry the eggs and bacon in a non-stick pan until cooked to your liking. (Optional: use spray oil for cooking, adds ~3g fat.)

2. Toast your English muffin while the eggs and bacon are cooking.

3. Butter each muffin half, then layer on sauce, cheese, bacon, and egg.

Nutrition Information (Per Serving)

• Calories: 351 kcal

• Protein: 24g

• Carbohydrates: 30g

• Fat: 15g

Recipe FAQs

Can I make these Egg & Bacon McMuffins ahead of time? Yes! Once assembled and cooled, they can be refrigerated for up to 3 days or frozen for up to 1 month. To reheat, microwave for 1–2 minutes from frozen or toast until hot and crispy.

Can I swap the cheese or sauce? Absolutely. You can use any sliced cheese (cheddar, Swiss, or even a dairy-free option) and swap the BBQ sauce for tomato chutney, aioli, or hot sauce depending on your taste.

Is this meal gluten-free? This version is not gluten-free, but you can make it so by using a certified gluten-free English Muffin and checking that your sauces and bacon are also gluten-free.