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Microwave English Muffin Recipe – Protein Treats by Nutracelle

hey guys welcome to Protein Treats today
we are making healthy Egg McMuffins and I
know you’re probably thinking healthy
eight McMuffins I don’t think that’s
possible but I’m going to show you not
only is it possible it is insanely easy
it’s so easy it shouldn’t even be
possible so stick around and we’re going
to have some fun and make some super
delicious Egg McMuffins together
from the fast food restaurant when you
get your Egg McMuffins they are 470
calories and 30 grams of carbohydrates to start your morning I’m going to show you
how to do it so you have almost no
carbohydrates you have tons of fiber you
have tons of protein and most
importantly it’s super delicious
so you can do these one at a time I’m
using it’s actually a little microwave
egg cooker but you can use a ramekin a
little round ramekin whatever you use it
just has to be microwave safe and it has
to be about the circumference that you
want for your egg muffin so you can put
your ingredients in in any order it
doesn’t matter I’m going to start with
my egg whites I have a quarter cup of
egg whites which is the equivalent of
two egg whites now the reason why I’m
using egg whites and not a whole egg is
you get a less eggy taste with your egg
muffin so just trust me here that it’s
going to turn a little bit better with
egg whites so then I also have a
tablespoon of Greek yogurt and that is
going to make our muffin really nice and
moist now when you do this at home if
you don’t happen to have Greek yogurt
don’t worry you can actually do your
recipe without Greek yogurt but it will
be a little more dry and now I have an
optional ingredient
this is psyllium fiber psyllium fiber
that I’ve actually turned into a powder
just in my Vitamix you could also use
the grinder that you use for coffee
beans and turn it into a bit of a powder
now I’ve got half a teaspoon here
and I’m going to dump that in and
psyllium fiber in addition to being an
insoluble fiber it actually gives a
little bit of a chewy texture to your
Egg McMuffins so if you don’t have it at
home you can leave it out but it will
give more of a real English muffin
texture and I’ve got one tablespoon of
extra-virgin olive oil but I’m just
putting in here you could also use like
an avocado oil for example but try to
stay away from your seed oil so no
canola oil
no soybean oil try and stick with your
really healthy fats and then I also have
one tablespoon of coconut flour now if
you don’t have coconut flour and you
have almond flour for example you can
substitute with an almond flour and I
have a little pitch here of baking
powder and a little bit of salt so just
put in a little pinch of each and then
last but not least we are going to add
in one tablespoon of our natural Nutralean I’m just going to go ahead and measure
that out and we have one tablespoon just
of water so I’m going to put that in and
then all you do is go ahead and mix this
up this with a fork it only takes a few
seconds and it will go completely smooth
and creamy that’s one of the nice things
about using Natural is it mixes so
perfectly with water that you really
don’t have to be that concerned about
getting clumps or lumps or any of that
look at this look how smooth so quickly
that perfectly mixes together
now it kind of looks a little bit weird
but don’t worry what we’re going to do
now is put it into whatever container
you have that is your English muffin
size and we’re going to microwave it for
about two minutes so if your microwave
is not as powerful maybe it’ll be 2
minutes 20 seconds or 2 minutes 30
seconds mine will be exactly two minutes
on the nose all right we’re going to pop
this in the microwave and I’ll show you
exactly what it looks like when it comes
out okay so when you pull your English
muffin out of the microwave it’s going
to look a little bit weird just going to
watch just like this I’m going to show
you and mine’s just a little bit hot but
I just wanted to give you a sense of
what it’s going to look like and it’s
going to look kind of white kind of
pasty a little bit eggy and don’t worry
we’re going to get that perfect English
muffin perfect toasted finish so the
trick here is to cut your English muffin
the way an English muffin is really cut
and that’s using a fork so I’m going to
show you here we’re just going to take
our fork right in the side we’re just
going to poke it in turning all the way
around work all the way into the tines
go through and that’s how you get that
nice beautiful kind of a ragged edge
around your English muffin and once you
get it to where it breaks apart you’re
going to see it breaks apart absolutely
perfectly and look at that you have that
perfect texture that you get with an in
real English muffin except that this one
has no carbs and is full of fiber and will
make you feel so full alright now I’m
going to show you guys once we toast it
up how amazing these look okay look I
told you guys these are going to turn
out absolutely perfect I’m just going to
put a little touch of butter on here and
look at this I’ll show you both sides
absolutely perfect English muffins and
I’ve made my little egg and I have a
little bit of ham here so I’m just going
to go ahead and put that together
and show you just how amazing this look
look at this this literally takes two
minutes in the microwave it takes about
30 seconds to put everything together
and you have got a low carb high protein
high fiber super filling and most
importantly absolutely scrumptious and
delicious McMuffin to start your morning
so I’m going to take a little bite here
hmm show them um this is so filling
you’re not even going to be able to eat the
whole thing these are so good this is why I love Nutralean so much if you want to learn
a little bit more you can check it out
Nutracelle.com and of course check back
every Friday for new recipes mmm this is
so good and make sure you subscribe I
can’t wait to hear how yours turned out
thanks guys

Randall Smitham



  1. Christine McNab Posted on March 31, 2017 at 7:11 pm

    "Kinda looks a little bit weird" LOL Mel you kill me 😂 Can wait to try this recipe!!!

  2. Naively Brilliant Posted on April 1, 2017 at 12:40 pm

    Love this channel!!!!!! I cannot wait to try this.

  3. Jimmy Blimps Posted on April 7, 2017 at 6:46 am

    What can I substitute nutrilean with? I live in Australia. Also you're the hottest youtube chef, jus' sayin' ;D

  4. Leslie A. Buhrlage Posted on April 7, 2017 at 6:52 pm

    This look like a delicious sandwich. I love the adding Greek Yogurt idea. Thank you.

  5. Eloise Menhard Posted on April 10, 2017 at 10:00 am

    I love it. I cooked a couple of times and always came perfectly good. The only change I did was to change yogurt to kefir. Delicious!

  6. Sharon Bellenger Posted on April 30, 2017 at 5:05 pm

    Ack! This looks amazing! Quick q for you. Can you make a few ahead of time and keep them in the fridge to toast later on? If so, how long would they keep in the fridge. Thanks a bunch! 🙂

  7. fatesfolly Posted on June 20, 2017 at 7:05 am

    Hi. Do these freeze well?
    Could you use a similar concept to make a tortilla?


  8. Kelly Kubicki Posted on January 26, 2018 at 3:24 am

    How did you make the egg part?

  9. Rhonda D Posted on February 18, 2018 at 4:01 am

    What if i do not have a microwave? Can you bake it?

  10. beccasmama63 Posted on May 4, 2018 at 5:09 pm

    just a warning…you could get into trouble for calling it a McMuffin.

  11. hipretty Posted on July 12, 2018 at 6:54 pm

    Why can I not find an ingredient list on the nutracelle site of the ingredients in Nutalean. You have an extensive list of the ingredients not in it. but I cannot find what is in it.

  12. 71160000 Posted on October 29, 2018 at 8:14 pm

    This looks really good but how do you get it down to two carbs. My yogurt is one carb per tbl and the coconut flour is two carbs per tbl. Your breakdown chart shows the net carbs at around three point four carbs which sounds about right. Please correct me if I"m wrong as I normally keep my carbs under ten per day so two is acceptable but three and a half a little high unless I half the muffin.