This kid wants the full grand slam breakfast – bacon,
eggs, hash browns, the works – but who has time to make
it, let alone eat it! Here’s a faster, more compact version
that’s easier to pull off on a rushed weekday morning.
To go tip: Pack it all in a pita instead of using an English muffin!
Fast fix: Cook bacon the night before so it’s easy to grab and add to sandwiches in the morning.
4 whole wheat English muffins
2 large eggs
4 slices cheddar or other cheese
slices cooked bacon
sliced tomato (optional)
arugula or baby spinach leaves (optional)
Toast the English muffi ns while you cook the eggs;
crack each into a ramekin that has been buttered
or sprayed with nonstick spray and stir it a little with
a fork. Microwave on high for 30 to 60 seconds, or
until puffed and cooked through.
Place egg on the English muffin, top with a slice of
cheese and a slice or two of bacon, and a slice of
tomato and/or a few leaves of spinach or arugula,
if you like. Serve immediately or wrap and freeze,
then reheat in the microwave for a quick breakfast
(add any veggies right before serving).
Originally published in ParentsCanada magazine, August/September 2013.
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