11-07-2015, 03:51 AM
For me breakfast is the toughest meal to fix because I am always ina hurry to get to work. I used to be in a bad habit of getting a fast food breakfast, but they are outrageously high in fat (at least the ones I ate)...pork, eggs, cheese, fried potatoes, etc. They were also messy to eat in the car.
So now I have started making my own breakfast sandwiches.
12 english muffins
1 small (16 oz) carton egg beaters
shredded cheese
lean sliced ham
Spray a 12 cup non-stick muffin pan with with cooking oil. The carton of egg beaters will fill each cup about 2/3rd full. I like to add salt, pepper, and a little hot sauce to my eggs, so I put that into the carton and shake it up before pouring. Add enough shredded cheese to fill up the cups and mix it into the egg. Bake about 12 minutes at 400 degrees. The eggs will puff up really big when baking, but will collapse back down as they cool. Place just a couple of slices of lean ham with an egg in each muffin. Wrap each muffin individually in sandwich bags then place back into the bags that muffins originally came in to freeze.
All you have to do is grab one out of the freezer, microwave it for a couple of minutes, and you have a nice breakfast sandwich. They are pretty healthy, and do not crumble all over the car like breakfast biscuit sandwiches. You can even use fat free cheese if you want, but I don't really care for that stuff.
These are really easy to make. Two weeks worth and all you do is use one dish (muffin pan) one time.
If you use the cheaper type of sliced ham it will have a lot of water in it. Either dry the slices really well between paper towel or bake them in the oven for a few minutes before using in the muffins. If you don't the water will come out of the ham when it is frozen and when you warm it in the microwave it will have watwr in the middle.
So now I have started making my own breakfast sandwiches.
12 english muffins
1 small (16 oz) carton egg beaters
shredded cheese
lean sliced ham
Spray a 12 cup non-stick muffin pan with with cooking oil. The carton of egg beaters will fill each cup about 2/3rd full. I like to add salt, pepper, and a little hot sauce to my eggs, so I put that into the carton and shake it up before pouring. Add enough shredded cheese to fill up the cups and mix it into the egg. Bake about 12 minutes at 400 degrees. The eggs will puff up really big when baking, but will collapse back down as they cool. Place just a couple of slices of lean ham with an egg in each muffin. Wrap each muffin individually in sandwich bags then place back into the bags that muffins originally came in to freeze.
All you have to do is grab one out of the freezer, microwave it for a couple of minutes, and you have a nice breakfast sandwich. They are pretty healthy, and do not crumble all over the car like breakfast biscuit sandwiches. You can even use fat free cheese if you want, but I don't really care for that stuff.
These are really easy to make. Two weeks worth and all you do is use one dish (muffin pan) one time.
If you use the cheaper type of sliced ham it will have a lot of water in it. Either dry the slices really well between paper towel or bake them in the oven for a few minutes before using in the muffins. If you don't the water will come out of the ham when it is frozen and when you warm it in the microwave it will have watwr in the middle.
