This recipe is old. Ooooold. Like, way back from the six months or so of The Skinny Fork being around. That being said, I really wanted to go back and revisit it since things are always changing. A bit of a facelift and an update were well overdue.

I'm trying desperately to keep all the meals crazy simple this week, ahead of our end of summer vacation. Literally, we're getting back in with just two days to spare between return and my daughter starting school back up. That's why I knew this was the perfect time to cook up some more of these Healthified Egg McMuffins!

With plenty of eggs and sliced cheese on hand, it was really a no-brainer.

This breakfast is both kid and freezer friendly. I only made two this morning, but normally I make up a whole batch of 12; let them cool, 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!

Making this ahead and/or turning them into a freezer friendly breakfast, means that you have a quick and easy bite that's way better for you than the ones at the drive-thru. And you can rest easy knowing exactly whats gone into it.

Step-by-Step Photos:

Nutritional Claims: Sugar Conscious, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free