On the go, but still want to attempt to eat healthy before the holidays? I'm with you!
These make-ahead egg white sandwiches will save you time, money and calories on your busiest days.
Here's what you'll need:
- Swiss cheese slices
- English muffins
- Large muffin tin
- Plastic wrap
- Non-stick spray
To start, spray your muffin tins with the non-stick spray.
Next crack your eggs open, separating the egg whites into each muffin tin. You can put two to three egg whites in each tin. However, the more eggs you put in, the longer they will take to back. Additional egg white will also make it take longer to warm up the sandwiches when you go to re-heat them.
Place your eggs in a 350 degrees oven for 20 to 30 minutes. When they're done, set them out and let them cool.
While your eggs are cooling, lightly toast your english muffins.
Place your cooked egg white on half of your english muffin. Top it with a slice of swiss cheese and open piece of cooked back, cut into 3 small bites. The other half of your english muffin top off this sandwich!
Assemble the rest of your sandwiches, then wrap them up tight! I wrapped mine first with plastic wrap, and for extra protection placed them all in a freezer bag before storing them in the freezer.
These breakfast sandwiches are now ready to go when you are!
When you're ready to eat them, remove them from their plastic wrap and place them in a paper towel. Microwave on 30% power, or defrost, for 1 minute and thirty seconds or until thawed. Turn the sandwich over and microwave on high for an additional 50 seconds or until hot.