Here's a really easy idea for quick breakfast sandwiches. Make them in batches and freeze. Grab them in the morning on your way out the door and nuke in the microwave until thawed.
I found this idea while I was perusing Pinterest for some quick, healthy breakfast recipes. Last week I had, what Oprah calls an "ah-ha moment". My work pants were getting a little snug and I had a few days of feeling really uncomfortable in the shirts I had on. I had to keep adjusting so they wouldn't cling to my stomach flab. C'mon, some of you know what I'm talking about! So I was laying in bed yesterday morning and decided to get back on track with the healthy habits I had going last year... ya know, the good habits that seemed to disappear after I was in my friend's wedding at the end of August...
So anyway, to get to the point, here we go!
- An oven & timer (obviously)
- Vegetables, breakfast meats, cheese, and whatever else you'll want in your eggs
Step 1.) Preheat your oven to 350 degrees F.
Step 2.) While the oven is preheating cut your English muffins in half and place them on a cookie sheet.
Step 3.) Grab a muffin tin and spray it with cooking spray. Or if you're like me and don't have cooking spray, rub each well with olive oil using a paper towel.
Step 4.) Now this is the fun part, you get to add whatever you want to each muffin well. Here I added some spinach, tomatoes, and deli ham. I only filled four wells since today is Monday evening and I only need four more for the rest of the week. I guess a fancy blog would have filled all six for the sake of the picture. :)
Step 5.) Crack an egg in each muffin well. I broke the yolk with the tip of a knife and gently stirred it around to make sure the egg 'settled' throughout all the nooks and crannies in each well.
Step 6.) Place the English Muffins and eggs 'muffins' into the oven at 350 for 30 minutes. I'm wondering if I upped the oven temp if it would take less time? How does that work? I don't know... I'm just winging it here. So while you have a nice 30 minutes to wait you can throw some laundry in, go on Facebook, or maybe start a blog post?
Step 7.) Here's everything right out of the oven. Check your eggs to make sure they're done in the middle, if not throw them back into the oven in 5 minute increments.
Step 8.) While I was waiting a minute or two for the egg cups to cool I put the cheese on my English Muffins. I ripped the cheese diagonally and ended up only using a half of a piece of cheese on each muffin which is more than enough to cover it, so at least I cut the cheese calories in half and feel good about that. And had I not dilly-dallied around taking the pictures the English Muffins would have still been hot enough to melt the cheese. That's ok, the cheese will melt when I microwave them.
Step 9.) I circled around each egg cup with my knife and carefully pulled them out and put them on the English Muffins. To make the egg fill out the English Muffin better I cut an X in each egg cup, but not quite all the way through, so it sort of 'bloomed' open.
Here's a close up of the finished product put together.
Step 10.) Wrap each sandwich up in the packaging of your choice. If you use foil remember it can't go in the microwave! Haha, yes, some people don't know that.
Each one of these is filling and pretty healthy for under 300 calories.
1 English Muffin: 120 calories
1 piece of deli ham: 30 calories
1/2 piece of cheese: 40 calories
1/8 cup spinach: 1 calorie
1 cherry tomato: 3 calories
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