We all know that breakfast is the MOST important meal of the day, so what’s our excuse for skipping it? Most common answer: NO TIME. Several people try to make up for the lack of time by grabbing fast food so that they are at least having breakfast. Well, now you can have your favorite breakfast sandwich but in a healtier, more cost-effective way! The best part, there’s next to no time for preparation and it’s something you do in advance so you can just grab and go in the morning!!! Enjoy!
12 large eggs (may substitute Egg Beaters or use all egg whites if desired)
12 100% whole grain English muffins
12 slices Canadian bacon or cooked turkey sausage patties
12 slices low calorie cheese (ultra-thin regular cheese or low-fat cheese; look for 45 calories or less per slice)
Black pepper, freshly ground
BAKE THE EGGS. Preheat oven to 350 degrees. Spray jumbo miffin tins or 7 to 8 oz. ramekins with cooking spray. Add an egg to each one (or equivalent amount of Egg Beaters or egg whites). Sprinkle with black pepper, if desired. Bake for 25-30 minutes until set and completely cooked.
ASSEMBLE MUFFINS. Split open muffins; on each one, stack a slice of cheese, a Canadian bacon slice or sausage patty, and a baked egg.
WRAP & FREEZE MUFFINS. For microwave reheating, wrap each muffin in parchment or wax paper. For oven reheating, wrap each muffin in aluminum foil. Place wrapped muffins in plastic freezer bag and freeze.
REHEAT IN MICROWAVE. If thawed, 40-60 seconds at full power. If frozen, 3 minutes at half power, turning over after each minute.
REHEAT IN OVEN. In 350 degree oven, place on baking sheet and heat for 15 to 20 minutes if thawed; 30 to 40 minutes if frozen.
The Yummy Life