Ingredients
· 12 light
english muffins i use thomas' or lewis bake shop
· 6 slices American
Cheese made with 2% milk cut in half
· 12 Slices Center
Cut Bacon ham, canadian bacon, or turkey bacon works well too!
· 3 cups Liquid
Egg Substitute or Liquid Egg Whites
· Cooking
Spray coconut oil or avocado oil spray
Instructions
1.
Preheat oven to 350 degrees. Spray a 9x13 cooking
sheet (with sides) or a casserole dish with cooking spray. Be sure to get the
sides and corners well.
2.
Pour 3 cups of the egg substitute or egg whites into
the pan.
3.
Place in preheated oven for 20-22 minutes, uncovered.
Time can vary just a bit with different ovens so just be sure the eggs are
cooked, not "jiggly" on top.
4.
While the eggs are cooking, fry up your bacon, and set
aside to cool.
5. Separate
your english muffins. Do not toss the english muffin bags.
6. When
your eggs are done, cut into 12 squares and transfer to a plate to cool faster.
7. The
eggs & bacon need to be completely cool or at least room temperature before
assembling the sandwiches. Let sit for about 20-25 minutes or pop into
refrigerator for about 10 minutes.
8.
Form an assembly line and build sandwiches. First the
egg, then the bacon, followed by the 1/2 slice of cheese, and top with the
other half of the english muffin.
9.
Lay out twelve squares of foil and start wrapping the
sandwiches up.
10.Place
6 sandwiches each back into the english muffin bag and tie.
11.Freeze
for up 3 months. Before heating, Let the sandwich(es) thaw over night.
12.Microwave for 50
seconds or pop them in a 350 degree oven for about 15 minutes.
13.Enjoy!
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