Freezy Breakfast Sandwiches
No time to cook up a healthy meal? Do you fall prey to takeout menus because there's nothing in the house? Get in front of it with these make & freeze meals for breakfast and beyond!
1/4th of recipe (1 sandwich): 214 calories, 4.5g total fat (2g sat fat), 588mg sodium, 28g carbs, 6.5g fiber, 2g sugars, 20.5g protein
SmartPoints® value 6*
- 1 1/2 cups (about 12 large) egg whites or fat-free liquid egg substitute
- 1 tbsp. dried minced onion
- 1/8 tsp. black pepper
- 4 light English muffins
- Four 1/2-oz. slices Canadian bacon
- 1/2 cup shredded reduced-fat cheddar cheese
Preparation time 5mins
Cooking time 25mins
Adapted from hungrygirl.com
Preheat oven to 375 degrees. Spray an 8” X 8" baking pan with nonstick spray.
In a medium-large bowl, combine egg whites/substitute with seasonings. Whisk thoroughly.
Pour egg mixture into the baking pan. Bake until firm and cooked through, 18 - 20 minutes.
Meanwhile, split and toast the English muffins. Bring a large skillet sprayed with nonstick spray to medium heat. Cook Canadian bacon until lightly browned, about 1 minute per side.
Sprinkle cheese over baked egg mixture. Bake until melted, about 2 minutes.
Slice egg bake into 4 squares. If eating immediately, lay a square on top of each bottom muffin half. Top with Canadian bacon. Finish with top muffin halves.
To freeze: Before assembling sandwiches, let egg bake squares cool completely, about 30 minutes. Once assembled, tightly wrap each sandwich in plastic wrap or aluminum foil, and place them in a large sealable freezer bag (or container). Remove as much air as possible, and freeze for up to a month.
To reheat: Unwrap one frozen sandwich, tightly wrap in a paper towel, and place on a microwave-safe plate. Microwave at 50 percent power for 1 1/2 minutes. Microwave at full power for another 1 1/2 minutes, or until cheese has melted and sandwich is hot.