Healthy, Low-fat Breakfast Sandwich "on-the-go"

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 1 whole wheat english muffin, not toasted
• 1 slice low-fat cheese, of choice (i like provolone or sharp cheddar)
• 1 eggs or 1 egg substitute
• 1 slice turkey bacon, cooked (optional)
• nonstick cooking spray

Recipe

• 1 heat a small skillet over medium-low heat.
• 2 spray the pan with non-stick cooking spray.
• 3 beat the egg in a small bowl and add salt, pepper and/or a dash of milk (for a fluffier egg).
• 4 cook the egg over med-low heat in an omelette style fashion (meaning, don't scramble the egg, but let it take the shape of the pan).
• 5 flip and cook on the other side.
• 6 assemble the sandwich -- english muffin bottom, egg (folded to fit), turkey bacon, cheese, english muffin top.
• 7 the sandwich can then be place in the toaster oven or convection oven to toast the bread and melt the cheese -- however.
• 8 i like to make as many of these as i can, foodvac them, and freeze them. in the morning while i'm getting ready, i pop one in the convection oven at about 375 degrees and in 15 minutes i have a sandwich better than they can make at mcdonalds -- to-go!
• 9 enjoy!
• 10 note: sorry if the instructions were lengthy for such a simplistic recipe!