Sometimes the best breakfast is one you can eat on-the-go. As much as we try to sit down for meals, we’re often too rushed in the a.m., especially if we’re also hitting the gym — or the snooze button. For a morning meal that fuels your day and still fits in your hands, look no further than these breakfast sandwiches. The options are superior to what you’d find at a fast-food joint or coffee shop.
Ingredients 4 large eggs Kosher salt and pepper 1 tbsp. olive oil 2 oz. extra-sharp cheddar cheese, coarsely grated 4 English muffins, toasted 2 c. baby spinach 4 thin slices ham (optional)
Directions In a bowl, beat eggs with 1 Tbsp water and ¼ tsp each salt and pepper. Heat oil in a large non stick skillet on medium heat.
Add eggs and cook, stirring with a rubber spatula every few seconds, to desired doneness — 2 to 3 minutes for medium soft eggs.
Spoon onto bottom half of each muffin and top with cheese, spinach, and ham (if using). Sandwich with remaining muffin top.
Tip: Wrap prepared sandwiches in a damp paper towel, then foil. Place in freezer bags and freeze for up to one month. When ready to cook, remove the foil (leave the towel) and microwave for 1 minute. Flip and microwave another 30 seconds to 1 minute. (The damp towel, adds a touch of steam.)
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