Sunday, April 22, 2012

Breakfast Sandwiches

Papa Dukes and I have been trying to eat healthier these days. I make multiple breakfast sandwiches at once on Sunday. This is awesome because each workday morning we get one from the fridge, microwave it and eat it before leaving for work. (Well, I do. Papa Dukes microwaves and eats his sandwich at work.) This healthy sandwich also boosts our metabolism and gets our day started off just right. ☺

To make 12 sandwiches...

  • 12 whole wheat English muffins or sandwich thins
  • 15 large eggs (or 24 if you plan on using only the egg whites...want to stay away from that cholesterol!)
  • Birdseye Pepper Stir-Fry (in frozen vegetables aisle)
  • low fat/low salt cheese of your choice (We usually use American.)
  1. Preheat oven to 350 degrees.
  2. Spray muffin top pans.
  3. Thaw a half bag of pepper stir-fry. (I usually thaw mine in the microwave.)
  4. Use mixer to whisk this many eggs.
  5. Add pepper stir-fry to eggs.
  6. Pour egg & stir-fry mixture into muffin top pans.
  7. Bake for 10-15 minutes. (until eggs are done)
  8. It's easy to toast the English muffins or sandwich thins while the eggs are baking. Just put them in the oven with the eggs. (10 minutes for muffins/7-8 minutes for sandwich thins)
  9. After eggs and bread have cooled, put together the sandwiches.
    1. bottom of sandwich
    2. egg
    3. cheese
    4. top of sandwich
    5. wrap and refridgerate
    6. microwave when ready to eat

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