These are just FANTASTIC ! Forget about regular stuffing next Thanksgiving – I am going to make these ahead of time and simply reheat in the oven while the turkey is being carved. These are simply delicious !

Stuffin' Muffins

10 servings
209 calories per serving

1/4 c butter
3/4 c celery, chopped fine
1/4 c carrots, chopped fine
1 1/2 c water
6 oz. Stovetop stuffing mix
1/3 c Craisins or raisins
1/4 c chopped walnuts
1 1/2 c low fat shredded cheddar cheese
1/4 cup egg beaters
Pam

Heat oven to 350 degrees. Spray muffin tin with Pam. In a skillet, melt butter and cook celery and carrot 5-6 minutes. Add water and bring to a boil them remove from heat and stir in stuffing mix, craisins and nuts then add 1 cup of cheese and the egg beaters and mix well. Spoon into 10 muffin cups and sprinkle with the rest of the cheese then back 10 minutes to melt cheese.

There’s lots of flavor packed into this sandwich ! It makes an excellent brunch or lunch meal.

Greek Lunch Sandwich

4 servings
146 calories per serving

4 Light English Muffins
1/4 c hummus
1/4 English cucumber sliced into 28 thin slices
1/4 c crumbled reduced fat feta cheese
8 thin slices of tomato
4 lettuce leaves

Toast muffin lightly and spread with 1 T hummus. Add cucumber, cheese and tomato. Top with lettuce.

A Waldorf salad has apples and nuts and celery and is mixed with mayo. Here I recreate it but in sandwich form and serve it atop lean turkey slices. So good !!

Waldorf Sandwich

1 serving
396 calories per serving

100 calorie English muffin, toasted
1/2 small apple sliced
¼ c chopped walnuts
¼ c thin celery slices
1 T non fat mayonnaise
4 slices thin deli sliced lean turkey (Oscar Mayer pre-packaged meats are great)
2 lettuce leaves

Spread bread with mayo. Make sandwich with turkey and apples. Sprinkle with walnuts and celery slices. Top with lettuce.

Either as a breakfast or a lunch, this egg sandwich is fabulous. It matches savory egg yolk with crisp spinach and creamy cheese and satisfies the soul

Egg and Spinach Muffin

1 serving
245 calories per serving

1 t butter
1 egg
Salt and pepper to taste
1 English muffin, split and toasted
1/4 c baby spinach leaves
1 wedge light Laughing Cow cheese (original Swiss or Garlic Herb flavored)

Melt butter and cook egg 2 minutes each side or until desired doneness. Sprinkle with salt and pepper. Spread cheese on toasted muffins, add egg and spinach and make a sandwich.

This makes a great brunch or lunch. The flavors mingle very nicely and the sharp flavor from the swiss cheese adds a nice flair to this sandwich.

Open Faced Bacon Melts

1 serving
330 calories per serving

1 light English Muffin (100 calories)
Mustard
2 thin slices Canadian Bacon
1 slice tomato
2 basil leaves
2 slices light Swiss cheese (80 cals per slice)
8 spritzes ICBINB Spray

Spray muffin with ICBINB Spray and then spread with a little mustard. Add bacon, basil and tomato and then place on a pan in your toaster oven and heat through. Finally top with cheese and heat until it is melted.

These are FABULOUS ! Serve as a breakfast muffin, for brunch, for lunch, or even as a dinner side. They are quite versatile – add or remove spices to make these taste just how you like them

Savory Breakfast Muffins

12 servings
190 calories per serving

6 slices thin bacon, chopped (I use the precooked version and totally skip the frying step)
10 cloves roasted garlic, chopped finely (don’t substitute raw garlic)
3 eggs
3/4 cup buttermilk Bisquick
1 1/2 T chopped parsley
2 c shredded low fat mild cheddar cheese
Salt and Pepper to taste
Pam

Preheat oven to 350 degrees. Spray muffin pans with Pam. Fry bacon and remove to a plate with a slotted spoon. Beat eggs and stir in Bisquick, parsley, cheese, bacon, salt, pepper and garlic and spoon into muffin tins. Bake 10-15 minutes or until lightly brown. Cool before removing from pan.

This is basically an eggless version of a great breakfast sandwich. This is so satisfying when you need something bacony and cheesy !

Bacon and Cheese Muffin

1 serving
245 calories per serving

1 light whole wheat muffin (100 calories)
6 sprays I Can’t Believe It’s Not Butter spray
2 slices fat free Kraft singles
3 slices turkey bacon

Cook the bacon according to package instructions. Toast the muffin and when done, immediately spray each half with butter spray and place the cheese slices on so they get melty. Top with the cooked bacon and eat open faced or make a sandwich.

A sweet alternative to cinnamon toast – this one is quick to make and wonderful tasting.

Sweet Muffins

1 100 calories whole wheat light English muffin
2 t lite buttery spread
10 sprays I Can’t Believe It’s Not Butter
3/4 t Splenda
1/2 t cinnamon

Combine Splenda and cinnamon. Spread muffin halves with butter and sprinkle with the sugar mix then spray each half with the butter spray and place in a toaster oven until warm and sugar is melted.

This breakfast muffin has not one, but TWO pieces of Canadian bacon, cheese and eggs – all for 250 calories ! Compare that to the fast food breakfast sandwiches that weigh in between 300 and 500 calories and the choice is clear !

Bacon, Egg and Cheese Muffin

1 serving
250 calories per serving

1/4 c Egg Beaters
2 slices Canadian bacon
1 slice Kraft fat free American cheese
1 lite whole wheat muffin, toasted
1 T lite buttery spread
Pam

Heat pan on medium high heat. Remove from heat and spray with Pam. Return to heat. Add Egg Beaters and reduce heat to medium and use a spatula to keep eggs contained to a small circle while they set and cook. Cook until done. Meanwhile, heat bacon in microwave 30 seconds. Butter muffin and place cheese on hot toasted muffin so it will melt. Add eggs and bacon.

Here’s a quick video to show you how to prep the eggs:

Scrambled Egg Beaters just fall out of a breakfast muffin. It’s best to try and keep them in a small circle so that they easily fit on the muffin and stay put. Here is a quick video showing you how to do this