Ooey, Gooey, Yummy! These are the words that come to mind when I make these heavenly breakfast treats. These aren’t like those Mc-whatever sandwiches; filled with all sorts of unhealthy additives and saturated fats, these are the real deal, only much more fresh and healthy.
You could even wrap them up, roll over to the park and have the perfect picnic.
These wee-muffins only took me minutes to prepare, and we all salivated in the test kitchen when we took the first bite. I was a little wary about giving Kenya such a mountain of a
sandwich, so I cut it into bite size pieces for him. He and I sat out in our front yard (our version of a picnic) and he let out a big “mmm’s” bite after bite.

Egg Wee-Muffins (Makes 2 Sandwiches)

2 Eggs
1 Tbsp Milk
2 Slices Canadian Bacon
1 Tsp Butter plus extra for English Muffin
2 slices cheddar cheese
2 Whole Wheat English Muffins

1. Whisk the egg and milk in a bowl.
2. In a saute pan over medium heat, cook canadian bacon 2 minutes on each side.
3. Remove to a plate add 1 tsp of butter to the pan
4. Cook the eggs for 2-3 minutes, forming the eggs into the shape of an omelette.
5. With a knife, cut the omelette in half.
6. Place cheese slices on top of each omelette in the pan and cover. Cook over low heat for 1-2 more minutes.
7. Toast english muffin and spread with butter
8. Place bacon, egg, & cheese in the English muffin and serve.

Whenever I have to cook grains for a dish, I always make more than the recipe calls for and set the extra portion to the side. Keeping cooked rice or quinoa in the refrigerator is a meal-time life saver, especially when you’re trying to prepare a quick and healthy breakfast (or lunch or dinner for that mattter!) for your family.
I make this recipe for Kenya at least once a week and sometimes make enough for two mornings so I can serve it to him the next day. The only trouble this week when I made it was that my husband found Kenya’s second day portion and ate it for his dessert (yes, you could also serve this as a dessert, too!). No matter, it tastes like a sweet risotto and it’s delicious!

Breakfast Grains (make 2 toddler or 1 big kid servings)

1/2 Cup Cooked Grains (rice, quinoa, kamut or wheat berries would be a good choice)
1/4 Cup Milk (vanilla rice, soy or cow’s milk are good choices)
1 Tsp Honey
Pinch Cinnamon
2 Tbsp Berries (I use blueberries)

1. Place all the ingredients in a saucepan and cook over low to medium heat until the dish is creamy and most of the liquid has absorbed into the rice.
2. Cool and serve.