I saw a pin (of course) on pinterest of how to prep breakfast sandwiches for the week. They looked so good! And so horribly fattening! So I took that notion and made it a bit healthier.
Clean Eats – Breakfast Sandwiches.
You’ll need… (for 1 week – 5 days)
- 5 whole wheat english muffins
- 2 whole eggs
- 3 egg whites (or liquid egg whites)
- 5 slices of turkey bacon
- 3 slices of cheese
Slice and lightly toast your english muffins, set aside to cool. Combine the whole eggs and egg whites, now this is where it can get a bit tricky if you don’t have one of those fancy circle egg mold thingys, which I don’t. I tried using a mason jar lid, which would have been perfect if my warped old skillet was flat, but alas it is not so it leaked egg out the sides. What I ended up doing is just coating the bottom of the skillet with a layer of the egg and then later just cutting it into quarters (or whatever size will fit your english muffin best). Basically you just want to cook the eggs and make them into 5 single servings. Don’t scramble them while cooking, that would make for a messy sammy!
Cook your bacon (or turkey bacon if you are being good!). The trick here is to not make it too crunchy or it will crumble too much in your hands. Slice the cheese in half, and yes I prefer triangle method :). Let everything cool before you start layering.
Once everything is cool layer it up, I did english muffin, egg, bacon, cheese english muffin. Wrap them up in wax paper or parchment paper and secure (tape, string, duct tape…). Stash them in the fridge (if you are going to eat that week) or in the freezer. For fridge warm up zap in the microwave for appx. 30 seconds, or in a griddle for just a minute on each side, or heck the oven at 300 for just a couple minutes would work too!