MAKE-AHEAD BACON, EGG, & CHEESE MUFFINS
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.
NUTRITION FACTS
Servings: 6
Amount Per Serving
Calories 253
- Total Fat 9 g
- Saturated Fat 3 g
- Cholesterol 216 mg
- Sodium 970 mg
- Carbohydrate 32 g
- Dietary Fiber 8 g
- Sugars 3 g
- Protein 22 g
- myWW Blue: 5
- myWW Purple: 5
- myWW Green: 7
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