Breakfast On The Go - Bacon & Egg English Muffin

Breakfast is the most important meal of the day,  especially for those watching their weight. Skipping breakfast can increase your body's insulin response, which in turn increases fat storage and weight gain. Eating breakfast helps reduce your hunger later in the day (1 Mayo Clinic) I know first hand. So, in an effort to "get my life together," I have begun to make small lifestyle changes that will have a big impact.One of those changes is to plan my meals. The following easy to prepare breakfast sandwich can be made ahead of time and frozen .

Bacon & Egg English Muffin
*Serves:  6
Prep Time: 10 minutes
Cook Time: 10 minutes

Things You'll Need:
Ex-Large Muffin Pan - 6 muffins per pan
Saute Pan

Ingredients:
6 Large Eggs
6 Slices of  Bacon (I use the thick cut turkey bacon made from turkey thighs)
6 Wheat English Muffins toasted slightly
Salt & Pepper
Non-Stick Cooking Spray
Cheese - Optional
Butter - Optional
Jam- Optional

1. Preheat conventional oven to 350 degrees
2. Spray Muffin Pan with cooking spray
3. In a small bowl crack open 1 egg , add a dash of salt and pepper, beat with whisk, pour into one muffin cup (Or crack open egg, pour directly into muffin cup and the add salt & pepper)
4. Repeat 5 more times
5. Bake for 10 minutes
6. In the meantime, prepare bacon according to package directions
7. Layer English Muffin with condiment(s) of your choice, egg, cheese and bacon
8. Enjoy!

You can substitute the bacon with sausage, ham, steak, spinach, eggplant, mushrooms, peppers....Your options are endless.

To freeze: Let each sandwich cool completely, wrap in plastic wrap, then place in a freezer storage bag or container for up to one month.

* To make and individual sandwich use a mini baking dish or cook one egg in a saute pan