Breakfast Muffin Bento
Prep Time
2 minutes prep time, 8 minutes cook time
Number of Servings
2
Ingredients

To Make This Bento

  • Breakfast Muffin (see recipe below)
  • Red plum or other seasonal fruits
  • Ketchup (optional)

Breakfast Muffin

  • 2 slices Cheddar cheese
  • 2 English muffins, split
  • 1 teaspoon vegetable oil, divided
  • 2 to 4 slices Canadian bacon
  • [q:1/2] teaspoon butter
  • 2 large eggs
  • [q:1/8] teaspoon salt
  • Pinch black pepper
  • [q:1/2] cup (10 g) baby spinach
  • [q:1/2] tomato, cut into [q:1/2]-inch-thick (13 mm) slices
  • 1 cup (33 g) alfalfa sprouts
Directions
  1. Place a cheese slice on the 2 bottom halves of the English muffins. Lightly toast all 4 muffin halves.
  2. Heat [q:1/2] teaspoon of the oil in a medium skillet over medium heat. Add the Canadian bacon and cook, turning a couple times.
  3. While the bacon is cooking, in a small skillet, heat the remaining [q:1/2] teaspoon oil and the butter over medium heat and make scrambled eggs. Season with the salt and pepper.
  4. On each toasted muffin bottom half with cheese, put half of the scrambled eggs, bacon slice(s), spinach, tomato, and alfalfa sprouts. Top with the other muffin halves.
Nutrition Info
Served with 1 plum): 404 Calories, 27 g Protein, 211 mg Cholesterol, 33 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 4 g Fiber, 19 g Total fat (8 g sat), 775 mg Sodium, [nut:5] Phosphorus, [nut:4] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), [nut:3] Vitamin B3 (niacin), Vitamin B12, Calcium, [nut:2] Vitamin A, Vitamin B6, Folate, Zinc, [nut:1] Vitamin C, Vitamin E, Vitamin K, Iron, Magnesium, Potassium