Breakfast Sandwiches

Mike is always looking for a healthy on-the-go breakfast that he can grab in the morning on his way out the door. He's always eyeing the little egg breakfast sandwiches in the freezer section of the grocery store but they are all either too unhealthy or coated in cheese and that just won't do. Finally, in a moment of boredom and probably insanity today, I figured it out. I'll just make little breakfast sandwiches and drop two in a bag, put them in the fridge, and he can grab them on his rush out the door in the morning. Brilliant!

Breakfast Sandwiches

6 eggs
6 English Muffins
6 pieces of turkey bacon
1/4 - 1/2 fresh spinach
salt and pepper
cooking spray

1. Preheat oven to 350 degrees. Spray 6 cups of muffin tin with cooking spray.
2. Place a few spinach leaves in the bottom of each muffin tin. Top each spinach pile with an egg (either the full egg or I just used the whites). Season with salt and pepper to taste. Bake for about 10 minutes.
3. Cook turkey bacon. Split English Muffins and toast. Top muffin with a piece of bacon and a cooked egg cup which will pop right out of the tray when done.

AEM