Today was one of those mornings when I had be out of the house really early, so my morning was pretty rushed. But there is no way, even though I was “short on time”, that I was going to give up my favorite meal of the day. The inspiration for these breakfast sandwiches came purely from necessity – and I’m sure that all of you busy moms out there know exactly what I’m talking about (who hasn’t had a hectic and crazy morning trying to get the kids ready for school, your husband ready for work, and yourself out the door all at the same time!!!)

The very best part about this recipe (aside from the fact that it is super fast and easy) is that the kids can make these themselves!!! You can even get everything ready the night before- measure out the egg whites into individual covered containers and keep them in the fridge. The next morning, all the kids have to do is put a slice of bacon in the bottom of a bowl, shake the container to mix up the egg whites, pour it over the bacon slice, and pop it in the microwave!! That right – the microwave!! No wonder they call necessity the “mother of invention” – she probably didn’t have time to cook a full breakfast spread either!!

Now I know that nothing compares to a homecooked, relaxing breakfast, but for those days when that just isn’t feasible, this is a great alternative!

4 whole wheat English muffins

4 slices low fat, reduced sodium Canadian bacon

12 egg whites

Salt and pepper to taste

4 slices reduced fat cheddar cheese

Place the English muffins in a toaster or toaster oven and toast to desired “brown-ness”.
In a microwave safe bowl, (with a base roughly the same size as the English muffin) place 1 slice of the Canadian bacon and 3 egg whites; season with salt and pepper. Loosely cover the bowl with plastic wrap. Microwave on high for 1 minute, then remove the bowl from the microwave and gently stir the egg whites with the tines of a fork. Microwave for an additional 30-45 seconds. Remove the bowl and immediately place a slice of the cheddar cheese on top of the hot egg whites. Use a spatula (or just “slide” out of the bowl) onto the toasted English muffin. Repeat the process with the remaining ingredients (to make a total of 4 breakfast sandwiches).

Makes 4 Sandwiches. Per sandwich: 269 calories, 5 g total fat, 1.5 g saturated fat, 0 g trans fat, 24 g carbohydrates, 2 g fiber, 0 g sugar, 26.5 g protein, 127 mg sodium (will vary depending on the brand of bacon used), 12 mg cholesterol (egg whites contain NO cholesterol, so this number will vary based only on how much cholesterol is in the varying brands of bacon, cheese and/or muffins)

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