Homemade McGriddles Breakfast Sandwich (Print Version)
Folded eggs between 3-ingredient protein pancake buns make this healthier version of the classic breakfast sandwich irresistible.
# Ingredients:
→ Pancake Buns
01 -
1 cup (120g) Bisquick or Pancake Mix
02 -
1 scoop (31g) Vanilla PEScience Select Protein Powder
03 -
3/4 cup (180g) Skim Milk (or alternative milk)
04 -
1 teaspoon Maple Extract (optional)
→ Filling
05 -
4 large Eggs, whisked
# Steps:
01 -
Mix the pancake mix and protein powder together before adding the milk and maple extract. Stir until no dry ingredients remain.
02 -
Heat a large skillet or griddle over medium heat with cooking spray. Once hot, add 2 tablespoons of pancake batter in 8 small circles. You may need to cook in two batches. Cook until golden brown on the bottom, flip, and finish cooking for another 60-90 seconds.
03 -
Whisk an egg in a small bowl. Heat a pan over medium-low heat with cooking spray. Add the egg and swirl the pan to spread the egg across the entire surface. Once the edges are cooked (10-15 seconds), use a rubber spatula to fold one half into the center. Fold the other half over the top, creating a rectangle. Fold one end of the rectangle into the center, followed by the other, creating a square. Repeat for all 4 eggs. You can cook 2 eggs at once and cut in half to save time.
04 -
Place a folded egg between two pancake buns. Add optional fillings like cheese or breakfast meat if desired.
# Notes:
01 -
For instructions on using different pancake mixes, see graphic in the original recipe post.
02 -
Nutrition facts are for 2 McGriddle buns and 1 egg, without meat or cheese.
03 -
Each egg McGriddle has 3 WW SmartPoints (blue).
04 -
For a sausage egg and cheese version, add a chicken breakfast sausage patty and a slice of American cheese.