Better Breakfasts-Homemade Egg Bacon McMuffins and Peanut Butter-Strawberry Whole Wheat Toast

I have been making an effort to have healthier, heartier, breakfasts that provide more energy, fiber and nutrients than a bowl of cereal. Here are two of our recent recipes (not served together, obviously)

I have been making these Homemade Egg Bacon McMuffins for awhile. Depending on how many people you are serving, the amount of ingredients will vary. Each McMuffin uses 2-3 slices turkey bacon, 1 english muffin, 1 slice cheese, and 1-1/2 eggs.

In a skillet, cook turkey bacon over medium heat until crisp and browned, 5-7 minutes, turning every few minutes. Remove to a plate covered with paper towels when done.

Meanwhile, in a bowl, mix 2 egg whites, 1/2 cup egg substitute, 2 eggs, dash of salt and pepper, and some dried chives. Cook this mixture in a small skillet over medium low heat. Don't scramble it too much, let it cook and then let a little of the egg underneath to cook.

Heat the broiler and place the english muffins on a cookie sheet. Split them open and put under the broiler until lightly toasted. Spread a tiny pat of butter on one side of each english muffin.

To put together, get a section on the eggs and place on the bottom of the english muffin, top with a slice of cheese. Tear 2 pieces of bacon in half and layer on top of cheese. Top with the english muffin top and eat. Serve with fresh fruit and milk.

Peanut Butter-Strawberry Whole Wheat Toast

Toast 2 slices of whole wheat bread

Spread 1-2 Tbls peanut butter on the toast

slice fresh strawberries and arrange all over the peanut butter

Eat with a glass of skim milk