Healthy "Make to Freeze" Breakfast Sandwiches
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
12 whole wheat English muffins (2 bags) 12 Slices American cheese Pam Olive Oil Cooking Spray3 Cups of Egg Substitute (ex: Egg Beaters or Great Value Original Liquid Eggs)1/4 Cup 1% MilkSalt & Pepper to Taste12 Slices of Turkey Bacon
1. Toast English muffins by broiling. Keep and eye on them and watch that they don't burn.
2. Once the muffins are toasted, lay a cheese slice on one half of the muffins.
3. Cook bacon in the Microwave (I laid a paper towel on a plate and cooked it for about a minute per slice, turning them over half-way through the cooking process. You can also check the back of the bacon bag for microwaving instructions).
4. Split each bacon slice in half and put it on the other halves of the english muffins.
5. Beat eggs, milk, salt & pepper together in a medium bowl.
6. At this point you can do one of two things, either you can scramble the eggs in a skillet or you can spray a cupcake sheet with cooking spray and put about 3tbsp of the egg substitute into each spot in the tin and then stick it in the oven for about 10-15 minutes (to give it that "egg mcmuffin" shape).
7. Once the eggs are cooked, put it on one half of your english muffin and then close the sandwich.
8. Once the sandwiches are complete put them on a cookie sheet and freeze them (uncovered and unwrapped) for at least 20 minutes. This will give them a chance to get rid of some moisture. Just make sure you pull them out after an hour or two or they will get freezer burn!
9. After the initial freezing time is up, wrap each sandwich in a paper towel and place it in a storage bag until it's full (about 4 sandwiches per gallon per bag). Repeat the process for the other sandwiches. If you have 1-gallon bags, it should use about 3 bags. Store in the freezer.
10. When you're ready to eat your sandwich, remove sandwich but leave it in the paper towel and microwave for 1 minute or until heated thoroughly.
Serving Size: Makes 12 Sandwiches
Number of Servings: 1
Recipe submitted by SparkPeople user LBLAMIRES.
2. Once the muffins are toasted, lay a cheese slice on one half of the muffins.
3. Cook bacon in the Microwave (I laid a paper towel on a plate and cooked it for about a minute per slice, turning them over half-way through the cooking process. You can also check the back of the bacon bag for microwaving instructions).
4. Split each bacon slice in half and put it on the other halves of the english muffins.
5. Beat eggs, milk, salt & pepper together in a medium bowl.
6. At this point you can do one of two things, either you can scramble the eggs in a skillet or you can spray a cupcake sheet with cooking spray and put about 3tbsp of the egg substitute into each spot in the tin and then stick it in the oven for about 10-15 minutes (to give it that "egg mcmuffin" shape).
7. Once the eggs are cooked, put it on one half of your english muffin and then close the sandwich.
8. Once the sandwiches are complete put them on a cookie sheet and freeze them (uncovered and unwrapped) for at least 20 minutes. This will give them a chance to get rid of some moisture. Just make sure you pull them out after an hour or two or they will get freezer burn!
9. After the initial freezing time is up, wrap each sandwich in a paper towel and place it in a storage bag until it's full (about 4 sandwiches per gallon per bag). Repeat the process for the other sandwiches. If you have 1-gallon bags, it should use about 3 bags. Store in the freezer.
10. When you're ready to eat your sandwich, remove sandwich but leave it in the paper towel and microwave for 1 minute or until heated thoroughly.
Serving Size: Makes 12 Sandwiches
Number of Servings: 1
Recipe submitted by SparkPeople user LBLAMIRES.
Nutritional Info Amount Per Serving
- Calories: 287.5
- Total Fat: 8.1 g
- Cholesterol: 28.1 mg
- Sodium: 836.8 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 2.0 g
- Protein: 17.1 g
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