You will need:
One package of Thomas brand multi-grain English Muffins
18 tbsp of AllWhite liquid egg-whites, or use the egg whites from six egg
6 slices of canadian bacon
Once I pulled them out from the oven, I topped one half of each muffin with a slice of Canadian bacon. Talk about a lean, low-calorie source of protein!
Now, ideally I would've cooked the egg whites in a jumbo muffin pan in the oven to get it done all at once. But, alas, I don't have a jumbo muffin pan so I cooked my eggs the old fashioned way... In a skillet... One at a time. Once everything was heated, it really went fairly quick. I used a no-calorie cooking spray to coat the skillet, then added 3 tbsp of the egg whites and salt and pepper to taste. Once the bottom is set, flip and finish cooking. Since the muffins were all set up and ready to go I only had to add the cooked egg white to the muffin, add the top of the muffin, wrap in paper towel and then foil. I was able to get it all done in between the next egg white cooking. Once you get the routine, you're golden!
Anyways, am very excited to try these out in the morning. Simply microwave for one minute, flip and microwave one more minute; then enjoy!
You could also add some cheese if you wanted, or maybe some fresh mushrooms and spinach. I am really loving these easy, healthy and low-cost freezer breakfasts! I hope you enjoy them as much as my family!
Nutritional Info per breakfast sandwich
Calories: 145 | Carbs: 26g | Fat: 2g | Protein: 14g | Sodium: 392mg | Sugar: 1g
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