This is my take on a lower carb version of a McDonald’s Breakfast. It is a double sausage, bacon and egg bagel.
This isn’t much of a recipe, more like product recommendations and tips on how to achieve a fakeaway lower carb McDonald’s breakfast. You can of course tweak the ingredients to your liking!
It is slightly annoying that I struggle to purchase all the items needed in one store, but depending on the filling you would like, this can be adapted to suit what is available in your local shops.
To achieve this masterpiece 😉 here are the products you will need:
Warburtons Protein Seeded Thin Bagels – I currently can only find these in ASDA, sold in pack of 4 (currently £1.40). If you cannot get hold of these or have intolerances to the ingredients, you could try New York Bakery Co. Soft Seeded wholemeal bagel thins (which are slightly lower carb but do not contain as much fat or protein), wholemeal thins, a well-tolerated bread, or even use large flat mushrooms as your bagel instead
Tesco frozen Pork & Herb Sausage Patties – these are sold in a box of 6 (currently £2.30). If you live in Scotland a great alternative is square sausage (lorne), however these sausage patties are more like a traditional McDonald’s pork pattie. These Sausage Patties are separated with pieces of paper. I find a warm butter knife between them helps to split them apart without any problems
Eggs – If you like our eggs runny then you should look to purchase eggs which have the British Lion Stamp on them. I personally prefer eggs from free range chickens or even better, locally sourced eggs. (In fact we are just waiting on our 6 new blackrock chickens being delivered in the next couple of weeks, which my boys and myself are very excited about getting!)
Cheese Slices – For this fakeaway I use what I call ‘plastic cheese’. It’s not something I normally buy as we prefer ‘real cheese’, but for the purpose of making my fakeaway as real as possible, these processed cheese slices do work well. Most stores sell cheese slices, just take a look in the cheese aisle. Yes, it’s those cheap cheese slices wrapped in plastic wrappers that many use for burgers. You can however use whatever cheese slices you prefer!
Heinz No Added Sugar Ketchup – This ketchup has only 5.7g carbs per 100g (please note, this is the NO ADDED SUGAR tomato ketchup with the turquoise label, not the 50% reduced sugar & salt one with a light blue label). You can of course use another brand of no added sugar or sugar free tomato ketchup, but compare the total carbs to the Heinz No Added Sugar one to check it is not too high in carbs.
- 1 large egg
- 4 rashers streaky bacon
- 2 whole Tesco Pork & Herb Sausage Patties
- 1 whole Warburton's Protein Bagel Thin
- 2 slices cheese
- 1 tsp Heinz No Added Sugar Ketchup (optional)
- 1 tsp butter melted
- Place your strips of bacon and sausage patties under the grill to cook for approx. 8 minutes, turning half way through cooking
- Toast the bagel thin
- Grease a mug with some melted butter. Crack the egg into the mug. Pierce the egg yolk with a sharp knife, then cover the mug with kitchen paper towel. Wrap & tuck the kitchen paper around the mug so the top of the mug is sealed and ends of the towel are held in place with the bottom of the mug (this is to prevent the egg exploding and causing a mess in the microwave if it is accidentally overcooked)
- Place the egg in the microwave to cook for 50 secs on high (this is based on my 800 watt microwave – please check your microwave wattage and adjust the cooking time accordingly. It is better to undercook the egg and add a few more seconds to cook more, than causing your egg to explode and overcook!)
- Once the egg is cooked to our liking, remove from the microwave and tip the egg out of the mug. It should fall out easily and you should have a round poached egg ready to add to your bagel
- Add a cheese slice to each sausage pattie under the grill and allow it warm through and melt slightly
- Build your bagel by layering your fillings and enjoy!