32 oz carton egg whites
12 multi grain light English muffins
8 tbsp reduced fat cream cheese
12 slices ultra thin sharp cheddar slices
1 lb deli ham (sliced)
4 tsp sriracha
1. Place parchment paper slightly overlapping (so egg whites don’t leak under) on a 1/4 size sheet pan. Season with salt and pepper. Bake in a preheated 350°F oven for 20 minutes or until set.
2. Meanwhile, split 12 light English muffins and place on a large sheet pan and toast in the oven for 10 minutes.
3. Spread on 2 tsp of reduced fat cream cheese on 12 muffin halves.
4. Once eggs are set, slice into 12 sections then Place on your English muffins followed by a thin slice of cheddar, slices of deli ham and optional sriracha.
5. Wrap in parchment paper and refrigerate up to once week or freeze up to 2 months.
6. If frozen, simply thaw overnight in the fridge and reheat in microwave for 30 seconds. For best results toast in a toaster oven for 3 minutes after microwaving.
32 oz carton egg whites
12 multi grain light English muffins
8 tbsp reduced fat cream cheese
12 slices ultra thin sharp cheddar slices
1 lb deli ham (sliced)
4 tsp sriracha
1. Place parchment paper slightly overlapping (so egg whites don’t leak under) on a 1/4 size sheet pan. Season with salt and pepper. Bake in a preheated 350°F oven for 20 minutes or until set.
2. Meanwhile, split 12 light English muffins and place on a large sheet pan and toast in the oven for 10 minutes.
3. Spread on 2 tsp of reduced fat cream cheese on 12 muffin halves.
4. Once eggs are set, slice into 12 sections then Place on your English muffins followed by a thin slice of cheddar, slices of deli ham and optional sriracha.
5. Wrap in parchment paper and refrigerate up to once week or freeze up to 2 months.
6. If frozen, simply thaw overnight in the fridge and reheat in microwave for 30 seconds. For best results toast in a toaster oven for 3 minutes after microwaving.