A delicious make ahead breakfast for busy days! Let me show you how easy it is to make these healthy breakfast sandwiches for the freezer.
Fry 8 slices of Canadian bacon in a non stick pan until slightly crispy.
Split 8 whole wheat English muffins or thin buns in half and place on a baking sheet under the broiler and lightly toast.
Cook, drain, and chop 2 cups of baby spinach.
Whisk together 8 eggs with 1/4 cup of salsa.
Stir in the cooked spinach and 4 chopped green onions.
Pour into a non-stick frying pan that's been lightly sprayed with oil, and gently scramble over medium high heat.
Cool the eggs to room temperature on paper towels to absorb any excess moisture.
Place a slice of cooked back bacon onto a toasted bun, top with 1/4 cup of the cooled, drained, egg mixture, add a tbsp of salsa, and a half slice of low fat cheese.
Wrap individually in plastic and place in a labelled freezer bag.
When you're ready to cook, unwrap, place in a paper towel, and microwave on high for a minute and a half.