Egg-and-Cheese Breakfast Sandwiches
(Recipe by Miranda Mowbray, Biting Life)
Ingredients (makes 1 sandwich):
1 whole wheat english muffin
1/4 cup liquid eggs
salt and pepper
1/2 tbsp smart balance butter
1.5 slices provolone cheese
Separate the english muffin into two pieces and toast until the edges start to turn brown; set aside.
Meanwhile, heavily coat a bowl with butter cooking spray (my bowl has a flat bottom about 4-inches in diameter, but most regular cereal bowls will work for this, as long as it’s not too narrow).
Pour the liquid eggs into the bowl, and sprinkle with a good amount of salt and pepper.
Microwave eggs for 40 seconds, flip the egg over, then microwave for 20 more seconds (if it’s still liquid-y, continue to microwave until the egg is nice and fluffy).
Butter your english muffin on both sides.
Place the egg onto the bottom english muffin, and cover with the provolone cheese (I just rip mine up and layer it, so that it doesn’t fall off the edges).
Toast for about another minute, or until the cheesy is almost completely melted.
Put a bit more salt and pepper on top of the cheese, and place the other side of the english muffin on top.