On-the-Go Breakfast Sandwich – Recipe of the Week

When the new school year starts, children are often excited and get up early to get ready. They want to look good, wear their new clothes, spend time on their hair ect. They sit down and have a nice breakfast before leaving for the day. Fast forward a few week, they roll out of bed, throw on comfy clothes and run out the door not caring about breakfast.

Well if your kids are anything like mine when it comes to this stuff, you will love this simple, easy to make recipe, because at least they will be getting a good, healthy breakfast! Best of all, you can make them ahead of time, and store them in the freezer for a quick warm breakfast.

• English Muffins (we use whole wheat)
• Eggs (one egg per sandwich)
• Sliced cheese (American or Sharp, whichever they prefer)
• Deli sliced ham (Just a few slices for each sandwich)
• Salt and pepper

Using ramekins, because this makes a perfect round egg that fits nicely on an English muffin, spray ramekin with non-stick spray. Crack 1 egg per ramekin and poke yolk. Sprinkle with salt and pepper. Bake eggs at 350 for about 12 to 15 minutes. While the eggs are cooking, assemble the sandwich with the ham and cheese. Once eggs are cooked put an egg on top of each sandwich. Then wrap tightly and store in freezer.

When you are ready to eat a breakfast sandwich, remove from freezer and take out of the plastic wrap. Place on a napkin and microwave 1 minute, then flip over and microwave another minute or until hot.

Enjoy!