School days, school days. Good ol’ golden rule days! It’s that time of year again, kids, whether you like it or not. My niece and nephew actually went back to school yesterday. Boy, they start school early here in Georgia!!!
With the start of the school year comes a frantic rush in the morning to get everyone off to school or out to the bus. And so oftentimes, unfortunately, that can come at the expense of a good, hearty breakfast.
So my challenge for this week was to make a hot, fresh breakfast that was packed with the good stuff in only five minutes. Something that the kids can even make for themselves…or even you!
This Recipe is as Easy as 1-2-3!
This recipe is super simple and all you need is a microwave and a toaster. Despite making an egg, we’re not going to dirty a single pan.
Step One: Toast the English Muffin
The part of this recipe that takes the longest is toasting the English muffin. And if that’s the longest part, then you know this is a quick recipe. I’m using a toaster oven which I love because you can use it for so many things. But if don’t have one, no worries, just pop it in the toaster.
Once it’s toasting, time to move on to Step 2!
Step Two: Make the Egg
Like I said, no frying pan here. We’re going to make the egg in the microwave using a microwavable bowl. I use the perfect little two-cup flat bottom bowl that is actually part of my food storage set that I use for leftovers. But it’s got a flat bottom and it makes an egg that fits perfectly on an English muffin.
Just a little spray of nonstick cooking spray will make it easy to remove. The only other trick here is that you want to break the yolk and lightly mix the egg with a little salt and pepper. You don’t have to overwork the egg or beat it to oblivion. Just break the yolk…that’s the most important thing that will keep it from exploding in the microwave.
Then just pop it in and let it cook for 30-50 seconds, depending on your microwave and what temperature your eggs are. For me, using my microwave and a large egg that I just removed from the refrigerator, I cook it exactly 40 seconds. I practiced a few times to lock in the exact timing…and now I never have to watch it. I just crack, season and go!
You’ll know the egg is done because after the entire egg turns opaque, it will start puffing up in the microwave. That’s the point at which I take it out and top it with my favorite cheese! I’m not a huge American cheese fan, so I like topping mine with Cheddar or even a Colby Jack. Really, any kind of cheese is going to be great!
Step Three: Put the Breakfast Sandwich Together
Once the English muffin is toasted, you can lightly butter it if you like. If you want to save the calories and fat, I’m not judging. It’s still gonna be good.
Start building the sandwich by placing your favorite precooked breakfast meat on one half of the English Muffin. There are so many great options these days. I love precooked bacon. It’s a touch lower in calories and fat and you don’t make a mess in your kitchen cooking it. So easy and perfect on this breakfast sandwich.
You can use Canadian Bacon if you want to make a traditional Egg McMuffin like you’ll find at McDonald’s. There is also refrigerated precooked sausage and precooked veggie sausage (for the vegetarians in the house). If you’re using something that is frozen or really cold from the fridge, you might have to pop it in the microwave to heat it up a touch.
Usually, the precooked bacon or Canadian bacon doesn’t need an additional heating. Sometimes I throw my refrigerated precooked breakfast sausage in my toaster oven while the muffin is cooking. Whatever you decide, it’s gonna be great!
After the meat, top it with the Egg and Cheese and the other half of the English muffin and you’re ready to eat.
Or…if you have to head out the door with a “Grab and Go,” just wrap your breakfast sandwich in a little aluminum foil and get on your way!
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I can’t wait for you to give this a try! Let me know your favorite combination!
5 Minute Back-to-School Breakfast Sandwich // Tiny Kitchen Big Taste
Ingredients
SO WHAT YOU'RE GONNA NEED IS:
- 1 English Muffin
- 1 Egg
- To taste Salt
- To taste Pepper
- 1 teaspoon Whipped Butter optional
- 1 spray Non-stick Cooking Spray
- 1 slice Cheddar Cheese
Choose Your Favorite Precooked Breakfast Meat:
- 1 slice Precooked Bacon
- 1 patty Precooked Turkey Breakfast Sausage
- 1 slice Canadian Bacon
- 1 patty Precooked Veggie Sausage
YOU'LL ALSO NEED:
Instructions
- Split English Muffin and place both halves in the Toaster or Toaster Oven. Toast to desired doneness.
- While English Muffin is cooking, spray 2-cup Bowl with Non-stick Cooking Spray. Crack Egg into Bowl.
- Season Egg with Salt and Pepper and break yolk with fork, lightly mixing the egg. (Note: Do not over beat)
- Cook egg in Microwave until done (usually about 40 second(Note: once the egg puffs up and is cooked in the middle, it is done.)
- Remove egg from bowl and top with Cheese. Let melt.
- When English Muffin is toasted, lightly butter.
- Place Precooked Breakfast Meat on one half of the English Muffin. Top with the egg. Top with the other half of the English Muffin. (Note: if using Pre-cooked Breakfast Sausage, you may want to heat it for a few seconds in the microwave before placing it on the English Muffin)
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