Make these ahead of time, wrap, and freeze them individually, and heat them up for an alternative to a McGriddle® sandwich any time you need a quick meal. They're super yummy. Reheating will vary based on microwave, but will involve using less than 50% power.


Recipe Summary

35 mins
1 hr 5 mins
30 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a jumbo muffin tin.

  • Scramble egg whites, 4 eggs, 1/3 cup milk, and salt to taste in a bowl until light and fluffy. Fill each muffin tin compartment 1/2 full with egg mixture. Cover with aluminum foil.

  • Bake in the preheated oven until eggs are set, about 25 minutes.

  • Transfer eggs to a clean surface and immediately place 1 slice Cheddar cheese on each so they melt.

  • Mix baking powder, flour, and 2 teaspoons salt together in a large bowl.

  • Mix 4 eggs, syrup, sweetener, melted butter, and vanilla extract together in a bowl. Pour into the bowl with the baking powder mixture, adding 1 quart milk as you mix. Stir until pancake batter is the consistency of melted peanut butter.

  • Heat a griddle over medium heat and lightly coat with cooking spray. Pour approximately 1/4 cup batter onto the griddle, swirling the spoon to create a circular shape. Cook until bubbles form on the surface, 1 to 3 minutes. Flip only once and cook about 30 seconds more. Remove from griddle. Repeat with remaining batter.

  • Allow all ingredients to coo. Make sandwiches using 2 pancakes as the bun and an egg and cheese portion in the center. Wrap each sandwich individually in plastic wrap. Place sandwiches in a resealable plastic freezer bag and store in the freezer.

Cook's Note:

Use any kind of cheese you like.

Nutrition Facts

192 calories; protein 19.7g; carbohydrates 6g; fat 9.5g; cholesterol 129.8mg; sodium 845.4mg. Full Nutrition