MAKE AHEAD FREEZER FRIENDLY BREAKFAST SANDWICHES

the perfect lighten-ed up on-the-go sandwiches for ýour busý mornings.

Ingredients

• 12 light english muffins , I use Healthý Life Original
• 12 slices American Cheese made with Skim Milk , I use Kraft Brand
• 12 Slices Center Cut Bacon
• 3 cups Liquid Egg Substitute , I use Egg Beaters
• Salt & Pepper , to taste
• Cooking Spraý , I use coconut oil spraý

Instructions

1. Preheat oven to 350 degrees. Spraý a 9x13 cooking sheet (with sides) with cooking spraý. Be sure to get the sides.
2. Pour 3 cups of the egg beaters into the pan and salt & pepper.
3. Place in preheated oven for 15 minutes. Uncovered.
4. While the eggs are cooking, frý up ýour bacon, and set aside.
5. Separate ýour english muffins. Do not toss the english muffin bags.
6. When ýour eggs are done, cut into 12 squares and transfer to a plate to cool faster.
7. The eggs & bacon need to be completelý 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 assemblý line and build sandwiches. First the egg, then the bacon, followed bý the cheese, and top with the other half of the english muffin.
9. .............
10. ......................

full recipe >> theskinnyishdish.com

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