MCDONALD’S: BACON, EGG, AND CHEESE BAGEL

SAVE: 225 CALORIES, 19 G FAT, 6 G SAT. FAT

When I started the research for this book, a number of fast food–loving friends told me that McDonald’s Bacon, Egg, and Cheese Bagel was one of their favorite breakfast sandwiches. Months later, when I went to order it, I realized it was no longer listed on McDonald’s menu (at least in my local area). I asked if they still served it, and they do, so I was excited to be able to remake it, but I had to call the corporate office to get the nutritional analysis since it wasn’t listed on their Web site either. Regardless, I’m pleased to report that the sandwich has gotten the seal of approval from those who suggested I add it.

Olive oil spray

¼ cup egg substitute

1 slice center-cut bacon, halved

1 plain bagel (4")

2 slices (½ ounce each) 2% milk yellow American cheese

PREHEAT the oven to 325°F.

Lightly mist a nonstick loaf pan (8½" x 4½" x 2½") with oil spray. Pour in the egg substitute. Bake for 8 to 12 minutes, or until the egg substitute is set. Allow to cool for 3 minutes.

Meanwhile, lay the bacon slices side by side in a small nonstick skillet set over medium heat. Cook, flipping occasionally, for 4 to 6 minutes, or until cooked but not crisp. Transfer to a paper towel–lined plate to drain. Cover to keep warm.

At the same time, preheat a nonstick skillet over medium heat. Place the bagel top and bottom, cut-sides down, in the pan. Cook for 3 to 5 minutes, or until toasted.

Carefully remove the egg substitute from the pan. Fold into thirds as if you are folding a letter.

Place the bagel bottom on a plate. Top with 1 slice cheese, the bacon slices (side by side), the omelet, the remaining slice cheese, and the bagel top.

MAKES 1 SERVING

365 calories, 23 g protein, 49 g carbohydrates, 8 g fat, 4 g sat. fat, 2 g fiber

Original McDonald’s Bacon, Egg, and Cheese Bagel: 590 calories, 28 g protein, 57 g carbohydrates, 27 g fat, 10 g sat. fat, 2 g fiber