Homemade Egg Muffin Sandwich

In the mornings, let's just say it takes me a while to 'warm up' to the day (ask the other four people in the house - I'm sure they'll attest to it).  And, especially on the days when I need to get up, get the 'big' kids their breakfast, make their lunches, help them get dressed and get them out the door on time for their bus, I don't end up eating breakfast until I've been up for well over two hours.  By that time, I'm ready for something more than my coffee and am craving something a little substantial to get me through until lunch.  AND, since I crave salty things more than sweet, I often make my version of the egg muffin sandwich we all know so well.

Even though the kids (all but one) are out of the house at this hour, I still don't want to spend a lot of time preparing breakfast for myself.  That's why I choose to cook my egg in the microwave.  Not only is it super quick and fairly fool proof, I think it's the lighter way to go (rather than frying it). 

Also, when I put the egg in a smaller bowl to cook, it comes out the perfect size for my toasted muffin.  I'm eating as we 'speak', so hopefully I won't need any more pictures for this post!  But, if I do say so myself, it turned out great!  Try this to start your busy day, instead of running through the drive-thru.

<--- See - it's just the right size!

Oh, one more thought.  By no means am I trying to endorse certain products, the ones I used are simply what I have on hand.  And, because I'm trying to watch what I eat (it IS the new year and everything), I have chosen to use products that may be a little healthier than others.  SPECIAL NOTE: Don't think I'm any sort of angel - I did add a slice of cheese to my sandwich, but you don't have to.  Me, I'm taking baby steps.

Recipe:

1 English muffin, sliced

1 large egg

Splash of water (maybe a tsp)

Small amount of butter/spread of choice (optional)

Salt and pepper to taste

1 slice of cheese (optional)

Directions:

Place sliced muffin in toaster. In the meantime, crack one large egg into a small, microwave safe bowl.  Add a little water (this makes the egg a bit more fluffy) and then whisk as you would for scrambled eggs. Cover the bowl with a paper towel (totally prevents splatter) and microwave for 1 minute. After 1 minute, I usually flip the egg "patty" over and cook it for another 30 seconds.  You may not have to do this, but I'm a little funny about making sure my eggs are fully cooked.  Butter your toasted English muffin, add a slice of cheese (optional) and place your perfectly rounded egg patty on top.  Sprinkle with a bit of salt and pepper and voila! - your homemade egg muffin is complete.

I'm thinking I may try this with some veggies next time (tomato, spinach...maybe a little onion).  That way, MAYBE I won't feel the need for that slice of cheese...