DIY breakfast sandwich

By Julie Van Rosendaal on July 29, 2013
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.

Ingredients:

4 whole wheat English muffins
2 large eggs
4 slices cheddar or other cheese
4-8 slices cooked bacon
sliced tomato (optional)
arugula or baby spinach leaves (optional)

Directions:

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).

Serves 4.

Originally published in ParentsCanada magazine, August/September 2013.

By Julie Van Rosendaal | July 29, 2013

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