These breakfast sandwiches are not only easy to make – they’re great for a healthy on-the-go meal, too. Start your day right and the get the fuel you need with this homemade, feel-good classic.
Prep time: 10 minutes
Cook time: 4 minutes
Servings: Makes 4 sandwiches
- 4 large eggs
- Salt and pepper, to taste (optional)
- 4 slices Canadian bacon
- 4 light multi-grain English muffins, sliced and lightly toasted
- 4 thin slices cheddar cheese
- 4 slices beefsteak tomato
Prepare a small nonstick skillet by spraying with cooking spray and preheating over medium-high heat. Lightly beat one egg in small bowl and pour into preheated skillet. Season with salt and pepper, if desired. Once bottom of egg begins to set, about 1-2 minutes, lift and fold edges to create square shape. Flip egg and continue cooking for additional 30 seconds. Remove from heat and repeat with remaining eggs.
Place Canadian bacon in same skillet and warm over medium-high heat, about 1 minute.
For each sandwich, place egg on bottom half of English muffin. Top with Canadian bacon, cheese and tomato. Place top half of English muffin on top of tomato.
ORANGE & FIELD TIP: Prepare for the week ahead by making these breakfast sandwiches over the weekend and storing them in the freezer. Make sandwiches by following the recipe above, omitting the tomato. Tightly wrap each sandwich in aluminum foil or wax paper and place in a freezer-safe storage bag. To reheat, remove sandwich from foil and wrap in a damp paper towel. Pop the sandwich in a microwave until warmed through, about 2 1/2 minutes on 50% power. If desired, top with tomato slice prior to enjoying.