10-Minute Breakfast Sandwich for Maria

Maria from Portland, this one’s for you! You asked for a quick breakfast that’s not another granola bar, and I’ve got just the thing. This 10-Minute Breakfast Sandwich will make your mornings less chaotic and more delicious.

It’s packed with protein from egg whites and Canadian bacon, plus some greens for good measure. You can make it in a flash and eat it on the go. No more skipping breakfast or settling for boring options. Enjoy your new favorite morning meal, Maria!

Exact Ingredients List

Here’s everything you’ll need to make this quick and tasty breakfast sandwich:

• 1 whole wheat English muffin
• 1 slice low-fat mozzarella cheese (1 oz)
• 2 slices Canadian bacon or lean ham
• ½ cup egg whites
• ½ cup arugula
• ⅓ tablespoon butter
• Fresh cracked black pepper
• Hot sauce (like sriracha or Cholula) or ketchup

You probably have most of these items in your fridge already! The ingredients are simple and easy to find at any grocery store.

Feel free to swap out the cheese or meat for your favorites. You can also use whole eggs instead of egg whites if you prefer.

Don’t forget to grab some hot sauce or ketchup for extra flavor. A little goes a long way in making your sandwich even more delicious!

Instructions

Preheat your toaster oven to 350°F. Split the English muffin and place both halves cut-side up.

Put cheese and Canadian bacon on each muffin half. Toast for 6-8 minutes until cheese melts.

While toasting, melt butter in a nonstick pan over medium heat. Add egg whites and scramble until almost set.

Shape eggs into a square and fold twice to fit the muffin. Season with black pepper.

Take out the toasted muffins. Put arugula on one half, add the folded eggs on top.

Drizzle hot sauce or ketchup if you like. Close the sandwich with the other muffin half.

Your breakfast sandwich is ready! Wrap it in foil if you’re taking it to go.

Remember to rotate the tray halfway through toasting for even cooking. You can adjust toasting time based on how crispy you like your muffin.

Possible Substitutes List & Recipe Variations

Want to mix things up? You’ve got options! Try swapping the English muffin for a bagel thin or whole grain toast.

Not a fan of Canadian bacon? Turkey bacon or a veggie sausage patty work great too.

For cheese lovers, experiment with cheddar, Swiss, or pepper jack instead of mozzarella.

Spice things up by adding sliced tomato, avocado, or spinach to your sandwich.

Egg whites not your thing? Use a whole egg or egg substitute if you prefer.

Don’t like arugula? Baby spinach or mixed greens are tasty alternatives.

For extra flavor, spread some pesto or hummus on your muffin before toasting.

Make it vegan by using plant-based cheese and skipping the meat altogether.

Feeling adventurous? Try adding a dollop of salsa or guacamole for a Tex-Mex twist.

Remember, this recipe is flexible. Feel free to adjust ingredients based on what you have on hand or your personal taste preferences.

Tips, Tricks & Storing

Want to make your breakfast sandwich even quicker? Try these tips:

Prep ingredients the night before. Slice cheese, portion out bacon, and wash arugula.

Use a microwave to cook the egg in about 45 seconds. Spray a microwave-safe bowl with cooking spray first.

Make a batch of sandwiches on Sunday for the week ahead. Wrap each in foil and refrigerate.

To reheat, remove foil and microwave for 30-60 seconds or until warm.

For a crispy English muffin, pop it in the toaster after microwaving.

Mix up your toppings! Try sliced tomato, avocado, or spinach instead of arugula.

Swap Canadian bacon for turkey bacon or a veggie sausage patty.

Store extra cooked eggs in an airtight container in the fridge for up to 3 days.

Freeze assembled sandwiches for up to 1 month. Thaw overnight in the fridge before reheating.