Friday, July 27, 2012

Clean Breakfast Sandwiches

 

Everyone has to admit that they have broken down and gone to a breakfast sandwich for the quick morning fix.  Most go through a fast-food drive thru or to their freezer to get their breakfast sandwich, but those processed and preserved sandwiches all come with an excessive amount of calories, sodium and sugars.

Take a look at the ever common McDonald's Bacon, Egg & Cheese McGriddle: 420 calories (160 calories from fat), 1110mg. sodium and 15g. of sugar. 

No worries, I have an easy, quick-grab breakfast sandwich that won't be adding hours to your treadmill run.

Egg & Spinach Breakfast Sandwich

Ingredients:
6 eggs, beaten
2 cups baby spinach leaves
Ezekiel brand sprouted English muffins
1 cup mozzarella cheese, shredded

Pre-heat over to 350 degrees.

Start by greasing your muffin tin with non-stick cooking spray or a THIN layer of butter. Evenly disperse baby spinach leaves in the muffin cups.

Pour the beaten eggs evenly over the spinach. Each muffin cup should be about 3/4 full (roughly one egg per cup).

Bake at 350 degrees for 25 minutes or until egg is completely cooked.

Toast the Ezekiel English muffins. Sprinkle 1/8 cup mozzarella cheese on the "bottom bun" of your English muffin. Place egg and spinach party on top of the cheese, add "top bun" and squish!

Makes 6 breakfast sandwiches.

I like storing my egg and spinach patties in the refrigerator or freezer depending on when I plan on eating them. Then, in the mornings I just thaw, warm up the patty, toast my Ezekiel muffins and assemble the sandwich ready to eat. However, if you are short on time in the mornings and want to just grab-and-go then wrap the assembled breakfast sandwich in foil and freeze. Pop in the microwave for 5 minutes while you finish getting ready for your day and you're ready to walk out the door with a quick, healthy breakfast.