3 Low Calorie/Macro Friendly English Muffin Sandwich Recipes!

FDL Recipe Vault = 700+ of my Best Low Calorie / Healthy Recipes of All Time:

Breakfast Bacon, Egg & Cheese English Muffin Sandwich!

Macros for the Whole Sandwich:
307 Cal, 29.5g Carbs, 9g Fat, 27g Protein!

Ingredients for 2 Sandwichs:
2 English Muffin (Mine had 25g Carbs each)
200g Egg Whites
1 Slice Turkey Bacon (I used Trader Joe’s version and those are big. So if you use a normal brand, then I suggest using 2 whole slice of turkey bacon aka one for each sandwich.)
2 Swiss Laughing Cow Cheese Wedges
40g Reduced Guilt Guac from Trader Joe’s. (Can sub mashed Avocado as well.)

Directions:
1.) Put oven on Broil to toast the English Muffins. I don’t own a toaster so this is how I do it.
2.) Preheat stove top pan to medium heat. Spray with non stick butter spray once preheated. Add 200g egg whites to your stove top pan. Add sea salt and black pepper to the egg whites and then add cover on top of pan. Let cook until the top is no longer liquidy. Then flip over and cook other side.
3.) Once all is cooked, folder over like an omelette. Then fold over each side meeting in the middle like you are creating a triangle. This is only if you want it to be pretty lol.
4.) Leave the folded egg whites on the pan and then add your bacon and whole egg. Add cover on top of pan to help the whole egg cook perfectly and be runny. Take off when the outside white is no longer wet to touch but the middle of the yolk is still giggly.
5.) Now slice your english muffins in half and add inside facing up (aka the part hiding before you slice them open) into the oven. Cook for 3-5 minutes until golden. Flip over and toast the other sides.
6.) Once all is ready, add in this order to your bottom english muffin. Guac, egg whites, bacon, whole egg and then spread the laughing cow cheese wedge to the bottom of the top english muffin. Add on top and then enjoy!

English Muffins Pizzas as Buns Cheeseburger!

Macros for the Whole Sandwich:
463 Cals, 34g Carbs, 15g Fat, 48g Protein!

Ingredients:
1 English Muffin (Mine had 25g Carbs)
100g Pasta Sauce
20g Light Shredded Mozzarella
6 Turkey Pepperonis
5oz 96/4 Lean Ground Beef
1 Slice Fat Free American Cheese
Sea Salt/Garlic Powder to Season Beef
1 Whole Egg

Directions:
1.) Preheat oven to 450 Degrees F. Once preheated, add english muffins to oven for 4-6 minutes to toast. This is super important to pre toast to truly get a CRUNCHY Pizza.
2.) Preheat stovetop pan to 7/10 heat. Season your 96/4 lean ground beef with sea salt and garlic powder. Form into a burger and add to pan. Cook until the edges start to turn brown. Flip over and cook other side till the same. Cook until it’s at your desired leanness. Cook up your whole egg to pan. Add cover on top of pan to help the whole egg cook perfectly and be runny. Take off when the outside white is no longer wet to touch but the middle of the yolk is still giggly. Also, add a slice of american cheese on top of burger to melt.
3.) Now add your sauce, cheese and pepperonis to your english muffins and add back into oven till melted and starting to golden on top!
4. Once all is done, assemble your burger and enjoy!

English Muffin Buffalo Chicken Sandwich!

Macros for each WHOLE Sandwich:
315 Cals, 29g Carbs, 7g Fat, 34g Protein!

Ingredients (makes 2 Sandwiches):
2 English Muffins (Mine had 25g Carbs each)
6oz (raw) Boneless Skinless Chicken Breast
1 Slice Fat Free American Cheese
Franks Red Hot Buffalo Sauce (I used Franks because it’s the most macro friendly)
1 Whole Egg

Directions:
1.) Preheat oven on Broil. I don’t own a toaster so this is how I toast them!
2.) Preheat stove top pan to medium heat. Spray with non stick butter spray once preheated. Take some scissors and cut your chicken breast into little chunks. Season with sea salt and garlic powder. Then add to stove top pan and cook until golden.
3.) Slice english muffins in half and add to oven to toast. Flip after 3-5 minutes or when golden. And then toast a little bit more.
4.) Once chicken is done, add to bowl and toss with your buffalo sauce. Then lay your bottom halves of your english muffins down. Add your chicken to each. Add a slice of fat free cheese on top. And add back in the oven to melt!
5.) While those are melting, simultaneously cook up your whole eggs on stove top pan. Add cover on top of pan to help the whole egg cook perfectly and be runny. Take off when the outside white is no longer wet to touch but the middle of the yolk is still giggly.
6.) Then once all is done, add the whole egg on top along with your top piece of your english muffins and enjoy!

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