Thursday, February 21, 2013

The Gieslers are moving to Ohio! I'll be taking some time off, but if you've been following my "Week-in-a-Day Strategies" you've got a freezer full of goodies to tide you over: Blueberry Pancakes, Beanless Chili, Pulled Pork ("Soup"er Bowl Week 2/3/13), and Mediterranean Mac 'N' Cheese (Week of LOVE 2/10/13). And here's one more breakfast idea until we meet again... :)
Egg Muffin with Pesto
Servings: 1   Prep Time: ~5 minutes
   1 English Muffin
   1 Egg
   1 Slice of American Cheese
   1 Slice of Canadian Bacon
   1 tablespoon Prepared Pesto
Directions: Split and toast the English muffin. Spray a muffin-sized microwaveable bowl with cooking spray. In a separate bowl, beat the egg and then poor it into the prepared microwaveable bowl. Spray one side of a paper knapkin/towel with cooking spray and place it spray side down over top of the microwaveable bowl to cover. Microwave the egg on high about 40 seconds until egg is cooked. Place Canadian bacon on bottom half of oasted tmuffin and top with hot egg. Place cheese on top of egg and let cheese melt and bacon warm. Spread pesto on the other muffin half and place on top of sandwich.
$   .50     Thomas' Multi-Grain Light English Muffins, 1 ($3/6 ct.)
$   .44     Large Eggs with Omega-3, 1 ($ 3.49/dozen)
$   .18     American Cheese, 1 slice ($4.29, 24 ct)
$   .40     Jones Dairy Farm Canadian Bacon, 1 slice ($ 3.99/10 ct.)
$   .17     Classico Traditional Basil Pesto,1 tablespoon ($2.67/8.1 oz.)
$ 1.69

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