Freezer

Canadian Bacon, Egg & Cheddar

Whole Wheat English Muffin

Breakfast Sandwiches

Yield: 6 Sandwiches

Approx: 380 Calories per sandwich

 

 Ingredients 

6 English Whole Wheat Muffins 

6 Large whole eggs

6 Slices Sharp Cheddar Cheese

6 Slices of Canadian Bacon ( or you can use 12 thin slices of Deli ham) 

Salt and Pepper

-Preheat oven to 350 degrees F. Spray 6 ramekins (or a jumbo muffin tin) with cooking spray and place on a cookie sheet.

-Crack one egg into each of the ramekin or tin. Pierce each yolk with a fork and very lightly beat. Season with salt and pepper or a dash of Tabasco Sauce.

 

-Bake eggs for 12-15 minutes or until set. Remove from the over and cool slightly. Run a knife around the edge of the ramekin or and flip over to remove the eggs. Allow to cool while you prepare the remaining ingredients.

 

-Slice each muffin in half. Layer with one slice of cheese, bacon (or two slices of ham) and one cooked egg. 

-Top with other English Muffin half. Wrap tightly in plastic wrap and place in your freezer.

 

Chefs Note: Use a large round cookie cutter or glass to cut out rounds of cheese, and than top with scrapes 

 

 To Reheat: Remove plastic wrap from the frozen sandwich and wrap in a paper towel. Microwave at 50% for 1 minute, than flip over and microwave for 1 minute more on regular powder.

Enjoy Chef Ed