Healthy, Low-Fat Breakfast Sandwich "On-The-Go"

1. 1

   Heat a small skillet over medium-low heat.

2. 2

   Spray the pan with non-stick cooking spray.

3. 3

   Beat the egg in a small bowl and add salt, pepper and/or a dash of milk (for a fluffier egg).

4. 4

   Cook the egg over med-low heat in an omelette style fashion (meaning, don't scramble the egg, but let it take the shape of the pan).

5. 5

   Flip and cook on the other side.

6. 6

   Assemble the sandwich -- English muffin bottom, egg (folded to fit), turkey bacon, cheese, English muffin top.

7. 7

   The sandwich can then be place in the toaster oven or convection oven to toast the bread and melt the cheese -- However.

8. 8

   I like to make as many of these as I can, foodvac them, and freeze them. In the morning while I'm getting ready, I pop one in the convection oven at about 375 degrees and in 15 minutes I have a sandwich better than they can make at McDonalds -- To-Go!

9. 9

   Enjoy!

10. 10

    Note: Sorry if the instructions were lengthy for such a simplistic recipe!

* Per serving · 4 servings · Values may vary.

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