Breakfast on the go can be difficult. If your mornings are similar to mine I barely have time to grab my prepared containers before I am out the door. After eating my standard Greek Yogurt and high Fiber/Protein crisps every day I decided to venture into a more savory recipe. These Breakfast Sandwiches are super easy, and involved very little time. (I knocked these out in less than 30 minutes!) -Catherine
The Better Breakfast Sandwich
6 Eggs or Egg Whites, depending on preference
Salt and Pepper to Taste
6 Slices of Turkey Bacon or Canadian Style Turkey Bacon
6 (1 Pack) Multigrain English Muffins
6 Slices of Non-fat Sharp Cheddar Cheese
Preheat the oven to 350 degrees. Spray a muffin tin with non-stick cooking spray and crack the eggs one by one into each spot of the tray. Depending on your nutritional or taste preference use the whole egg or just the egg white. (See the nutritional info below for a comparison)
Separate the turkey bacon and place on a cookie sheet.
Bake both the eggs and turkey bacon for about 10-15 minutes, you might want to leave the turkey bacon in the oven a bit longer to get a little crisp.
While the eggs and turkey bacon are baking toast the muffins.
Use a knife to carefully remove the eggs from the muffin tin. Begin preparing your sandwiches by layering the cheese, then bacon, then eggs on top.
Wrap each sandwich with plastic wrap or place in your 6 Pack Containers!
Before you enjoy your sandwich wrap in a paper towel and heat up in the microwave for 30 seconds!
(If you won't be enjoying your sandwiches within one week place the wrapped sandwiches in a bag and freeze! You will have to microwave the sandwich a bit longer 1-2 minutes.)
Whole Egg:: Egg White::
Calories: 350 Calories: 300
Fat: 15 g Fat: 10 g
Protein: 26 g Protein: 24 g
Fiber: 5 g Fiber: 5 g