Homemade “McMuffin” Swap

It’s been a while, I know… I had to take a bit of a hiatus at the end of the semester (and used the subsequent month to recover from it). Hopefully, I’ll be a little better with updating.
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In keeping with the resolution I made to myself last year to take a little better care of myself, I’ve been working out and watching what I eat.

During the workweek, I’ll take an English muffin and yogurt or oatmeal for breakfast, but on weekends I like to indulge just a little. Even then, I’d feel a little guilty about whole-hog (pun not intended) on bacon and eggs, pancakes and sausage, or their ilk…

This morning, I had several “less-guilty” ingredients on hand, making a “guilt-free breakfast sandwich out of them.

Ingredients: My regular English muffins (Thomas’s Honey Wheat, double-fiber, 1), turkey bacon (2 strips), nonfat American cheese (1 slice), and egg whites (1 egg)*.

Under the hood…

Looking inside…

The verdict?: It wasn’t greasy, it made my taste buds happy, and I didn’t regret eating it…

Let’s just say I’m not gonna miss you, McDonald’s.
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* The flavor of the bacon and cheese balanced well with the egg whites, but if you prefer your eggs a bit yolkier, egg-beaters are a great egg substitute. 2% cheese will also work well if you prefer that to nonfat.

Longanisa and Pandesal

There’s a small Filipino Grocery Store on the way home from one of our friends, so after our last visit we decided to stop by and buy a pack each of longanisa (a sweet Filipino sausage) and pandesal to have for breakfast the next day. While I much prefer to have my mom’s version of both, and I’ll learn how to make longanisa for myself sometime soon (and/or have time to make pandesal), these sure didn’t disappoint either of us (It was Dan’s first time having both).