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-Muffin
Ingredients
- 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
Instructions
Nutrition
Sodium: 1170mg | Sugar: 8g | Fiber: 4g | Cholesterol: 225mg | Calories: 350kcal | Fat: 14g | Protein: 25g | Carbohydrates: 31g
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We make this sandwich too. We top ours with baby spinach.
My husband has been ding this for years- he prefers them over a regular egg.
We make these & occasionally swap the canadian bacon for some turkey bacon, which my family goes nuts over!
I have done this (and have tried the frozen boxed kind) but wouldn’t suggest either. If you do freeze, wrap in a paper towel and microwave, but the textures can change.
Could these be frozen then just reheated either in the oven or microwave? I found some of your pancakes and muffins I’m going to try that with. Thanks! Also any lunch ideas that can be frozen ahead of time.