On-the-run breakfast muffins
I am always on the run every morning, and since my commute to my university takes about 45 mins to 1 hour depending on traffic, I never have enough time to sit down and eat a proper breakfast before leaving!!!
On-the-run breakfast muffins
I am always on the run every morning, and since my commute to my university takes about 45 mins to 1 hour depending on traffic, I never have enough time to sit down and eat a proper breakfast before leaving!!!
Cooking Instructions
- 1
Lay out your 6 pairs of Whole grain English muffins on a clean surface. You may put wax paper on the counter top, before halving each pair and laying both parts, side by side.
- 2
Take out each slice of American cheese from their individual plastics and place on one side of the muffin.
- 3
Heat your non-stick pan on medium and brush a small amount of oil in it.
- 4
Start frying your Italian sausage patties and let both sides become golden brown. During this process, natural juice from the meat may come out. When done, set the patties aside.
- 5
Take your eggs, water, salt and pepper in a bowl and beat them all together using a whisk/fork.
- 6
Clean the pan, by taking a paper towel and removing the left over oil that may have been left out in the pan.
- 7
Cut your egg mixture in to 2 batches and fry your scrambled eggs until you've reached your desirable consistency.
- 8
Cut each egg "pancake" into 3 pieces and put each egg piece on one side of the muffin.
- 9
Then put the cheese and patty in. Repeat until all 6 muffins are loaded.
- 10
Lastly, finish off by adding 1 tbsp of Jufran banana ketchup on the other muffin slice that does not contain the egg, cheese, and patty already.
- 11
Lastly, close the muffins and wrap them in foil, then put into a ziplock bag and leave in the freezer. When you're ready to grab your breakfast, just take it out of the foil and warm it either on the microwave or oven toaster.
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