INGREDIENTS
- 6 high-fiber English muffins
- 12 slices Canadian Bacon
- 6 eggs
- 6 Velveeta slices
- 2 tsp mustard
- pinch of salt
- pinch of pepper
INSTRUCTIONS
- Spray small ramekins with olive oil spray.
- Spray English muffins with spray butter.
- Spread mustard on English muffins.
- Scramble eggs in ramekin (one egg per ramekin).
- Microwave egg for 1-2 minutes (time will vary depending on microwave and how many you cook at once - mine took 2 minutes to cook 3 at once).
- Assemble sandwiches with one slice of Canadian bacon, then egg, cheese, and second slice of Canadian bacon.
- Wrap in damp paper towel and then in aluminum foil.
Refrigerate up to 4 days, freeze up to a month.
To heat: Remove aluminum foil. Microwave refrigerated sandwich in paper towel for one minute, flip, microwave up to one minute longer. For frozen, microwave an additional 30 seconds each side.If I make these fresh, I toast the muffins. When I meal prep them, I don't toast them and they turn out just as good.