Instructions

1. 1

   Split the English muffins open, layer a slice of cheese on each half, and toast them in a toaster oven or under the broiler, positioning them about 6 inches from the heat source until the cheese is gooey (be cautious to avoid burning).

2. 2

   In the meantime, coat a large skillet with cooking spray and prepare the turkey bacon according to package instructions.

3. 3

   Once cooked, remove the bacon and apply a bit more cooking spray to the skillet.

4. 4

   Carefully crack the eggs into a nonstick skillet, seasoning them with a dash of salt and freshly ground black pepper. Cook on low heat, covered, until the yolks reach your preferred doneness; I enjoy them slightly runny, but you can also opt to scramble them if you prefer.

5. 5

   To assemble the sandwiches: place the crispy bacon on one half of the muffin and the cooked egg on the other half.

6. 6

   Add any desired condiments on top, if you wish.

Nutrition Information

Notes & Tips

• Make it vegetarian: omit the turkey bacon.
• To freeze: Wrap each individually tightly in plastic wrap or foil and store in the freezer for up to 3 months.  To reheat from frozen, place sandwich on a microwave safe plate and cook 1 minute, flip then cook an additional minute, or until heated through.
• **check labels for gluten free
• *calculated with Velveeta
• Make it dairy-free: Skip the cheese or use dairy-free cheese.
• Make them ahead: Double or Triple the recipe as needed. Scramble the eggs and assemble sandwiches. Wrap each individually tightly in plastic wrap or foil and store in the refrigerator for up to 4 days.  To reheat from fridge, place sandwich on a microwave safe plate and cook 45-60 seconds, or until heated through or reheat in the toaster oven.
• calculated with Velveeta
• Variations: Use ham, turkey sausage, Taylor ham or center cut bacon in place of turkey bacon. You can add avocado if you wish.