Savithri Sastri, Online Editor

Looking for a super-fast, clean breakfast option? Try this homemade egg sandwich – it totally hits the mark. It’s basically a cleaned up version of an egg McMuffin. You won’t find any sodium-laden process cheese or fatty bacon on this bad boy.

Best part? You’ll be able to enjoy this breakfast with less than five minutes of prep and cook time. The most time consuming part of preparing this meal is toasting the English muffin (and that could even be optional!).

My sister made this breakfast for me a few years ago and it’s been one of my favorite staples since. Thanks Kanchana!

It’s a great alternative for those times you get stuck in an oatmeal rut. I know we’ve all been there!

Ingredients

• 1 egg
• 1 whole wheat English muffin
• 1 tbsp salsa
• 1 handful baby spinach

Instructions:

1. Toast the English muffin
2. Crack an egg in to a small, circular, microwave safe glass container (I use this Pyrex one) and beat together with a fork. You could spritz the container with a little oil to make sure the egg doesn’t stick.
3. Microwave the egg for one minute (may vary based on the power of you microwave).
4. Place baby spinach on one half of the English muffin, place the egg on top and add a spoonful of salsa. Close with the other half of the English muffin and enjoy!

– Savithri
Follow me on Twitter @savithris