Bacon and Egg MomMuffins
A breakfast you can take with you.
- 6 eggs
- 1 / 3 cup non-fat milk
- 1 tablespoon finely chopped chives
- 1 / 3 cup cheddar cheese
- 1 tablespoon butter
- 4 slices pre-cooked Canadian bacon
- 4 multi-grain English muffins
Mix eggs and milk together is a bowl. Add in chives and cheese and blend.
In a large, non-stick skillet, melt butter over a medium heat. Add egg mixture and let set. Keep lifting up the sides of the egg around the pan to let the non-cooked eggs get contact with the skillet. Once fully cooked, pull pan off heating element and let set for a minute.
While the eggs are cooking, put English muffins in the toaster to brown.
Using a wide-rimmed glass, "cut out" eggs in the pan to get a round-"English muffin-sized" egg. Place cutouts on the bottom of the English Muffins.
In a small skillet, add half a tablespoon of butter and brown Canadian bacon on each side. Place the Canadian bacon on top of the egg rounds and top with the other half of the English muffin.
Submit!
