Description
This is my vegetarian take on the McMuffin. Quick, easy and delicious, they are known as Mommy McMuffins at our house.
Ingredients
- 1 whole English Muffin
- 1 slice American Cheese
- 1 slice Veggie Canadian Bacon, Yves
- 1 whole Egg
Preparation
Place an English muffin in the toaster and toast. When done toasting, place a cheese slice on the bottom half of the English muffin.
In a microwave custard cup, about the same diameter as the English muffin, place the veggie Canadian bacon in the bottom of the bowl. Crack the egg over the veggie Canadian bacon and just use a fork to scramble a little. Then microwave on high for 1 minute. Check to make sure it is done; just slide a fork around the egg mixture and you will be able to tell if it is done. If not, microwave in 10-second increments until completely cooked. Continue this until egg is done. Remove by running the fork around the inside edge of the cup and immediately place on the cheese-covered English muffin. Top with other half of the muffin.
These can be made up the night before and stored in the fridge covered with plastic wrap for a quick and healthy breakfast on the go. Just remove the plastic wrap before microwaving.
You don’t have to use sliced American; you can use cheddar cheese.
