Recipes
kateyburgs
Posts: 4 Member
Hi again! I just wanted to start discussion and have a spot to share your favorite recipes. Just to let you know, the MRI Wellness Committee (official name has yet to be chosen) will be featuring some healthy low calorie recipes in the monthly newsletter. So stay tuned for that! But just to start things off, here is my recipe for my breakfast sandwich that I bring to work every day. It starts my day off right and it keeps me full until lunch. I call them Skinny Breakfast Sandwiches.
You will need:
(2) packages of 100 calorie wheat Thomas English Muffins
(1) Large carton of Egg Beaters
(6) slices of American cheese
(12) slices of lean ham, turkey, or turkey bacon (whichever you prefer)
Salt (optional)
Pepper (optional)
Cooking Spray
Warm oven to 350 degrees. Lightly spray a muffin tin and put 3 tablespoons of Egg Beaters into each muffin cup. Sprinkle with a little salt and pepper for taste (optional). Bake for 15-20 minutes. Watch closely so they do not burn. While they are baking, toast your English Muffins. Place half a slice of cheese on each English Muffin bottom. Place a slice of meat (your preference) on top of the cheese. Once the Egg Beaters are done cooking. Let them cool until cool to the touch. For storing them for later, wrap each sandwich in foil and place into the freezer. They will keep weeks with no problem. On Sunday night, I go to the freezer and remove 5 sandwiches and place in the fridge to thaw. In the morning to reheat, I unwrap from the foil and wrap in a paper towel, place in the microwave for 50 -60 seconds. And then chow down!
Let me know if you use another breakfast meat and how they turn out.
Thanks for reading!
Katey B
You will need:
(2) packages of 100 calorie wheat Thomas English Muffins
(1) Large carton of Egg Beaters
(6) slices of American cheese
(12) slices of lean ham, turkey, or turkey bacon (whichever you prefer)
Salt (optional)
Pepper (optional)
Cooking Spray
Warm oven to 350 degrees. Lightly spray a muffin tin and put 3 tablespoons of Egg Beaters into each muffin cup. Sprinkle with a little salt and pepper for taste (optional). Bake for 15-20 minutes. Watch closely so they do not burn. While they are baking, toast your English Muffins. Place half a slice of cheese on each English Muffin bottom. Place a slice of meat (your preference) on top of the cheese. Once the Egg Beaters are done cooking. Let them cool until cool to the touch. For storing them for later, wrap each sandwich in foil and place into the freezer. They will keep weeks with no problem. On Sunday night, I go to the freezer and remove 5 sandwiches and place in the fridge to thaw. In the morning to reheat, I unwrap from the foil and wrap in a paper towel, place in the microwave for 50 -60 seconds. And then chow down!
Let me know if you use another breakfast meat and how they turn out.
Thanks for reading!
Katey B
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