Breakfast Sandwiches - OAMC

Other than the processed cheese slices, everything about these sandwiches is healthier than the store-bought kind. I tried using regular cheddar cheese instead of the processed slices, but it just wasn't the same, so processed cheese it is! I got lucky and happened to have a round cookie cutter that is the exact same size as my English muffins (3.5-inches) and a perfectly sized casserole dish (10.5x14-inches) for cooking my eggs in. I'm able to do three rows of four, and the only "extras" are the little diamond shapes between the circles, which I usually wrap up in a tortilla with ham and cheese for a bonus breakfast burrito for my fiance. The 'Zaar-calculated nutrition info does not match my calculations, which are: 350 calories, 11.6 g fat, 210 mg cholesterol, 1082 mg sodium, 32 g carbs, and 24.8 g fat.

• Ready In: 45 mins
• Serves: 12
• Yields: 12 sandwiches

Ingredients

• 1 1⁄2 dozen  large  egg whites
• 1  dozen  large whole egg
•  salt and pepper
• 1⁄2 medium yellow onion, diced
• 1⁄2 large green bell pepper, diced
• 12  slices ham
• 12  slices  american pasteurized sandwich cheese, unwrapped (I prefer to use 2% cheese if available)
• 12  100% whole wheat English muffins, split in half

Directions

1. Preheat oven to 350 degrees.
2. Whisk together the eggs and stir in salt, pepper, onion, and bell pepper.
3. Pour into a casserole dish that has been sprayed with non-stick cooking spray.
4. Bake in preheated over for 15 minutes.
5. Stir.
6. Bake for 15 more minutes.
7. Remove from oven and let cool slightly.
8. Cut out 12 "egg circles" with a cookie cutter; place on bottom halves of the English muffins.
9. Top with ham, cheese, and top of English muffin.
10. Wrap sandwiches in foil, then freeze.
11. To serve, allow to defrost in the fridge overnight. Alternatively, you can defrost for a few minutes in the microwave.
12. Microwave on high for about a minute, or until heated through and cheese is melted.