Low Sodium Bacon Egg and Cheese McGriddle
Start your day with a wholesome twist on a fast-food favorite—this *Low Sodium Bacon Egg and Cheese McGriddle* offers all the flavors you love with a healthier, heart-conscious approach. Featuring crispy low-sodium bacon, fluffy scrambled eggs, melty low-sodium cheddar cheese, and golden whole wheat pancakes, this recipe combines classic breakfast elements with a touch of maple-syrup-sweetened indulgence. Perfectly balanced in taste and texture, the McGriddles are lightly brushed with a buttery maple glaze for a deliciously satisfying finish. Ready in just 30 minutes, this easy, protein-packed breakfast is ideal for busy mornings, weekend brunches, or even on-the-go meals. Treat yourself without the guilt and savor every bite of this low-sodium breakfast delight!
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Ingredients
- 4 slices Low sodium bacon
- 200 grams Whole wheat pancake mix
- 180 milliliters Water
- 2 large Eggs
- 2 slices Low sodium cheddar cheese
- 2 tablespoons Unsalted butter
- 1 tablespoon Maple syrup
- 1 as needed Cooking spray
Directions
Step 1
Preheat a griddle or nonstick skillet over medium heat and lightly coat it with cooking spray.
Step 2
Mix the whole wheat pancake mix with water according to package instructions to make a smooth batter.
Step 3
Pour 1/4 cup of pancake batter onto the heated griddle, repeating to make four small pancakes. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 2 minutes until golden brown. Set aside.
Step 4
In a separate skillet, cook the low sodium bacon over medium heat until crispy, about 5-7 minutes. Drain excess fat on a paper towel-lined plate.
Step 5
Beat the eggs in a bowl and scramble them in the bacon skillet over medium heat until fully cooked but still moist, about 3 minutes. Remove from heat.
Step 6
Assemble the McGriddles by placing one pancake on a plate. Add a slice of low sodium cheddar cheese, half of the scrambled eggs, two bacon slices, and another pancake on top.
Step 7
Repeat the assembly process for the second McGriddle.
Step 8
In a small saucepan, gently melt the unsalted butter with the maple syrup, stirring until well combined.
Step 9
Brush the top pancakes with the butter and maple syrup mixture for a delightful hint of sweetness.
Step 10
Serve the McGriddles immediately while warm.
Nutrition Facts
| Serving size | (373.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 521.4 |
| Total Fat 43.3g | 0% |
| Saturated Fat 20.3g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 482mg | 0% |
| Sodium 584.7mg | 0% |
| Total Carbohydrate 16.3g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 13.6g | |
| Protein 19.1g | 0% |
| Vitamin D 85.8IU | 0% |
| Calcium 77.8mg | 0% |
| Iron 2.1mg | 0% |
| Potassium 218.9mg | 0% |
Source of Calories