Breakfast Sandwiches

I have a huge love-hate relationship with breakfast sandwiches.  I love their buttery goodness with the salty bacon and gooey cheese.  I hate their calorie content.  With my eating disorder, if I ever bought one and ate it that would be all that I ate.  That’s how terrifyingly high in calories it would be for me.  However, now in an effort to promote good self-image and diet I decided to start making my own ahead of time so that I would have them available for the next morning and not feel guilty about its nutrition.  I know what’s in them and I can control what goes in one.

ENGLISH MUFFIN BREAKFAST SANDWICH (VEGETARIAN)

Ingredients:

image

  • 1 baby portabella mushroom, chopped
  • 1 small tomato, diced
  • ¼ cup spinach leaves
  • 5 Thomas lite english muffins
  • 1 cup 100% egg whites
  • 5 Morningstar bacon/sausage
  • 5 slices of cheese (your choice)
  • Pam spray
  • Wax paper
  • Paper
  • Tape

Recipe

  • Preheat oven to 350.
  • Place bacon/sausage on baking sheet
  • Mix egg whites, mushroom, spinach, and tomato together in a bowl.  Add salt and pepper if desired.
  • Prep a muffin tin with Pam spray and pour egg mix into 5 of the slots.  Ensure that the mix is evenly distributed among the slots.

image

  • Place both muffin tin and baking sheet in the oven.  Bake for 12-15 minutes.  Watch the bacon & egg to make sure you don’t burn the bacon and that the egg cooks thoroughly.  Adjust time depending on how the items are doing in the oven.

image

image

  • Remove the items once thoroughly cooked.  Cut 5 sheets of wax paper and prepare labels.
  • Toast english muffins.  Assemble the sandwich.  I placed the cheese first, followed by the bacon/sausage, and egg.  Press the sandwich down to flatten slightly.

image

image

  • Wrap the sandwich with the wax paper and tape it closed.  Flip the wrapped sandwich over and tape the label onto it.  Repeat this process for each sandwich.

image

  • Place sandwiches in the freezer.  When you’re ready to eat them, just microwave it for 3-5 minutes.

image

I made enough for 5 days.  I made an extra one with regular sausage just in case my husband would like one in the morning.

I was very pleased with the results.  Granted, I haven’t had one yet but I will tomorrow morning.  They smelled amazing, though.  I’d like to thank Taralynn of Undressed Skeleton for the recipe idea.  It’ll definitely satisfy my sandwich craving!

Calorie Content: 236 (veggie bacon); 285 (veggie sausage); 307 (sausage)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s