BCC RECIPE BOOKonline EN - Flipbook - Page 32
Breakfast Sandwiches
Serves: 12 | Prep Time: 15 mins | Total Time: 30 mins
A healthy alternative to this fast food favourite!
Ingredients
Directions
| 12 whole grain English muffins
1. Lightly oil or butter a muffin tin and then crack an egg
in each cup.
| 12 large eggs
2. Bake at 350°F for 10 to 15 minutes.
| 90 ml (6 tbsp) butter
| 285 g (2 1/3 cups) shredded
cheese
| A handful of spinach for each
sandwich
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3. Spread butter on one side of the whole grain English muffins.
4. Take half a muffin, add some cheese, a cooked egg and a
handful of spinach. Top with the other half of the muffin.
5. Enjoy right away or store for later.
These breakfast sandwiches can be stored in the freezer.
Completely cool before wrapping in parchment paper, and keep in
an airtight container.
