Another healthified faux fast food to ad to the list!
We've got an ugly virus running rampant through the house right now, so I'm doing my best to keep meals rather simple this week. I've been busy taking care of my lovely little lady who has seemingly gotten the worst of it despite my very best efforts to keep her healthy and comfortable.
Needless to say, I needed something easy, warm, cheesy, and comforting to sink my teeth into this morning.
This breakfast is both kid and freezer friendly.
I only made two this morning, but normally I make up a whole batch of 12; wrap them up in individual sandwich baggies and store in a gallon freezer ziplock in the freezer.
When ready to eat you just remove them from the freezer (and baggie) as needed, wrap in paper towel and pop into the microwave for a minute or two to reheat. It's the perfect meal-on-the go for those busy school mornings!
Servings: 1 • Size: 1 McMuffin • Calories: 202 • Fat: 6.6 g • Carb: 24.2 g • Fiber: 5 g • Protein: 16.6 g • Sugar: 1.1 g • Sodium: 780 mg
1 Large Egg White
Salt & Pepper to Taste
1 Oz. Slice Canadian Brand Turkey Bacon
1 100 Calorie Multi-Grain English Muffin (I used Nature's Own.)
1 Slice 2% Sharp Cheddar Cheese
Preheat the oven to 350 degrees F.
Lightly spray the inside of a muffin tin with non-stick cooking spray and place the egg white into the prepared tin. Season with salt and pepper to taste.
Place the pan into the preheated oven and bake for 10-15 minutes until cooked through.
While you're waiting, go ahead and cook up your canadian bacon according to the package directions.
I cooked mine in a frying pan for 2-3 minutes on medium-high heat.
Once the eggs are done, remove them from the oven and allow to cool slightly.
Remove the eggs carefully. I used the blade of a butter knife to score around the edges to loosen them for easy removal.
Toast your english muffin to crisp.
Put your mcmuffin together, layering cheese, canadian bacon, and egg on the english muffin.
Serve warm and enjoy!