Prepare these microwaveable breakfast sandwiches instead of waiting in the drive-through queue.
Ingredients
Four big eggs
Kosher pepper with salt
1-tablespoon olive oil
2 ounces of grated extra-sharp cheddar cheese
4 toasted English muffins, 2 cups baby spinach
4 thin ham slices (optional).
Directions
Beat eggs with 1 Tbsp water, 1/4 tsp salt, and 1/4 tsp pepper in a bowl. On medium heat, add oil to a large nonstick skillet.
Add the eggs and cook, stirring with a rubber spatula every few seconds, for 2 to 3 minutes for medium-soft eggs, or until desired doneness.
Fill each muffin’s bottom half with the mixture, then top with cheese, spinach, and ham (if using). Sandwich using the last of the muffin top.
TIP: Wrap prepared sandwiches in foil first, then a moist paper towel. For up to a month, place in freezer bags and freeze. When it’s time to cook, take off the foil (but keep the towel) and zap it in the microwave for one minute. Microwave for a further 1 to 30 seconds after flipping. (The wet towel creates a small amount of steam.)
A significant source of protein is eggs. Proteins are necessary for the body’s cells to grow and divide. Muscles, organs, skin, hair, hormones, and antibodies are all built in part by proteins. Twenty distinct amino acids are present in proteins. Nine of these essential amino acids must be received from diet since they can’t be produced by the body. These nine amino acids are only found in a select few foods, including eggs. According to calculations, 80–100g of meat provides the body with the same quantity of vital amino acids as two medium-sized eggs.
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