Mix your eggs in a bowl and set aside. Saute any veggies (onions, mushrooms, etc.,) set aside. Using the bands from canning jar lids, place top side down on a warm skillet. After the bands have warmed up, spray pan and inside of bands down with Pam. Place 1-2 Tablespoons of veggies in each band. Pour enough egg over the top to almost fill the band (about 1/4 c. or 4 Tablesppons). Using a fork, move the veggies around a little. (This will help keep the veggies attached.)
After the egg has cooked, gently flip the egg & ban over & cook a little longer. When the eggs are complete, using the tines from a fork, lift the bands off the eggs & remove from heat. Now your eggs are ready to be enjoyed on top of an english muffin! great for meal planning!
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This makes for a fast and easy breakfast. The egg cooks up so that it can fit on an English Muffin (or a Whole Wheat Sandwich Thin.) Scramble up an egg, or egg whites - add in toppings like ham, cheese, spinach, onions, mushrooms, peppers etc and you have a yummy breakfast sandwich!
Much cheaper and healthier than the other fast food breakfasts out there! You don't have to put it on bread, it can make a nice little omelet too. I bought mine at Wal-Mart, it's made by Nordic Ware. Excellent quality and does a great job!
When I make muffins, cakes, or brownies, I substitute skim milk for the milk, applesauce for the oil, and egg beaters for the eggs. If it calls for 1/2 c. of oil, use 1/2 c. of applesauce. Egg beater conversion is 1 egg equals 1/4 c. egg beaters. This really cuts down on the fat and it doesn't take away from the taste.
I don't recommend substituting applesauce for oil in cookies though. It makes them too doughy.
On mornings when I know I'm going to be rushed, the night before I will put EVERYTHING out. For example, if I want to have a fried egg on an english muffin with laughing cow cheese (a favorite breakfast of mine), I'll put out the small fry pan and in it I will put the PAM spray and a spatula. Then I will get a small plastic container and place one egg, one wedge of cheese, and my english muffin (after I slice it).
Then, in the morning, I can make a very healthy and portable breakfast in under five minutes (or as long as it takes for the muffin to toast and the egg to cook). And it is a protein-rich and high-fiber breakfast, so it will last me through to lunch without getting snacky!
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