We've all been there. It's 8am on Monday morning and you should have been out the door and on your way to work 5 minutes ago. So much for starting your day off right. You grab a granola bar, throw it in your bag and vow to get coffee before you hit the freeway. Now you're standing in line for your morning latte, you already crushed your granola bar while searching for parking and you're starving. You order something skinny and a blueberry muffin (because it's low-fat, duh) and now for a brief moment it seems that all is right with the world....right? Wrong. By noon you'll be ready to chew your arm off and let's face it, it'll be all downhill from there.
So how do you avoid this conundrum? Sure, you could resist hitting snooze button that one last time, waltz into the kitchen first thing in the morning, whip out some bacon and eggs and prepare a lovely continental before showering, blow-drying, returning your boss's last three emails and and heading off to work OR you could stop kidding yourself and plan ahead - by making theses sweet little breakfast sammies in advance!
A combination of protein, fiber and complex carbs, these bad boys are the perfect trifecta of breakfast nutrition. What's more? They take all of twenty minutes to make and can be stored in your freezer for up to a month!
What You'll Need:
1 muffin tin (large if available)
non-stick cooking spray
12 whole grain english muffins (try orowheat double fiber english muffins)
12 large, cage-free eggs
2 c. baby spinach
24 slices nitrate free ham
12 slices extra-thin OR 6 slices (halved) reduced-fat cheese
salt + pepper to taste
How To Make It Happen:
Set oven to 350 degrees and spray muffin tin with non-fat cooking spray.
Crack eggs (one per "muffin") into the tin. Gently break yolks with knife or fork and and a pinch of spinach to each egg (press down to combine, but do not mix). Sprinkle with salt and pepper then place in over for 15 minutes.
While the eggs are baking, slice each of your english muffins in half and place 2 slices of ham on one side and 1 slice of exrta-thin or one 1/2 slice of reduced-fat cheese on the other side.
When ready, loosen the eggs from the tin by running a butter knife around their edges, then set one egg on the ham side of each sammie and top with the other half.
Wallah! Now all you have to do is warm this up in your microwave (a minute and thirty will do ya) or toaster oven for a bit and you have a delicious, well balanced breakfast sans lines and lateness.*
*To store, wrap each sammie in a paper towel and pack away in a freezer-safe bag.
If frozen, your sammie needs to thaw IN THE REFRIGERATOR for at least 12 hours to ensure that it will heat completely through and taste just right.