Nut McMuffin

for a protein-packed breakfast

My nutritionist suggested this as a breakfast option when I was getting sick of eating eggs every day. I can’t quite explain what it tastes like. It may even sound a bit gross once you read the ingredients, but just give it a try.

I don’t eat much meat, so this is the vegetarian version that I eat. See the “Variations” column for swap in ideas, and notes.

1 serving

Ingredients:                                                            Variations:

2 slices Morning Star veggie bacon                         2 slices real bacon, or 1 scrambled egg

1 English muffin                                                a honey wheat English muffin tastes the best

½  peach                                                            ½  apple or banana

1 ½ tbsp almond butter                                    any other nut butter

1. Begin to cook your “meat” (veggie bacon, bacon, or egg)

2. At the same time, peel open your English muffin, and put it in the toaster.

3. While your “meat” and English muffin are heating, slice your fruit into slivers: if a peach or an apple, cut slivers vertically, top to bottom, about ¼ inch thick. Then cut each sliver in half; if a banana, cut as though you’re going to put it on cereal.

4. Butter both pieces the toasted English muffin with nut butter. Cut each slice of “meat” in half (if egg, the just cut in half), and lay on top of nut butter on both pieces of the muffin. Add on fruit as desired.

The layers of your sandwich should be in this order:

            muffin, nut butter, “meat”, fruit, “meat”, nut butter, muffin

Hope you like it!