- 8 slices Canadian Bacon
- 8 whole wheat thin buns (I use Dempsters or Weight Watchers)
- 8 medium eggs
- Coarse black pepper
- 2 cups baby spinach
- 1 cup salsa
- 4 chopped green onions
- 4 sandwich size slices light cheddar or singles slices cut in half
Directions
- Fry the Canadian Bacon in a non-stick pan lightly sprayed with oil over medium high heat, sprinkling with coarse black pepper, and turning them over after about five minutes when they're nice a brown.
- Split 8 the buns and place on a baking sheet under the broiler and lightly toast.
- Cook, drain, and chop 2 cups of baby spinach.
- Whisk 8 eggs in a medium bowl, whisk in a quarter cup of the salsa, add the drained spinach and four 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.
