Ingredients:
Whole wheat (or whatever is on sale) english muffins (I usually make 24)
Sharp white cheddar cheese slices
1 egg for each english muffin you plan to make
Turkey bacon (I usually use 1 slice per muffin)
Directions:
Toast each english muffin and set aside on a plate
I use only the egg whites for the egg portion of the sandwich and put them in a large muffin tin pan. I've found that the large muffin tin pan is the perfect size for the english muffins. Add a touch of salt and pepper and bake at 350 degrees for 7-8 min
Bake your turkey bacon according to direction on the package. It's usually at either 350-375 for 8-11 min.
Once everything has cooled it's time to assemble. We like the sharp white cheddar for this but you can you whatever you want. Assembly is one egg white, one piece of bacon torn in half, one piece of cheese, and one english muffin. I like to wrap in tin foil because I think it keeps the freezer burn off. After I wrap in the tin foil I put them in gallon size freezer bags.
These keep for 1-2 months in the deep freezer.
Seems so simple, yet delicious! Gonna have to try these too. I am eating crap lately because I'm so exhausted so anything I can make in bulk, freeze, and just eat up is a winner.
ReplyDeleteLooks yummy! This is seriously making me crave some warm soft glutinous filled english muffins! I used to make these for my hubby all the time too, but did not use the muffin pan. That looks so much easier! Gotta try it!
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