One Great Breakast


I love Carnation Instant Breakfast. It’s a great way to start the day and comes in SO many yummy flavors.  I’m a big fan of using it to make Breakfast Milkshakes, which offers all of the benefits of Instant Breakfast with at least a serving of fruit. However, when the temperatures drop, I prefer coffee over milkshakes.

I also love stopping by McDonalds for a breakfast sandwich.  I love the McMuffin, and it’s not so bad for you…but I know I can make it even better by making it at home.

In this, long overdue, post, I’ll share my quick and easy (and cheap) recipes for the healthier Mocha to go and English Muffin Sandwich.

Healthier Mocha Coffee

If you like flavored coffees, like a Mocha from one of those big coffee chains, then this recipe is for you. For a quick and easy flavored coffee, brew your favorite cup of coffee, add a packet of chocolate CIB in place of sugar and creamer. Stir well, and top with a dollop of whip cream or a dash of cinnamon.

For single serve coffee, if you don’t have a single serve machine, bring 8 0z of water to a boil, pour into a mug, and stir in a packet of CIB, and at least 1 teaspoon of an instant coffee (like Nestle Taster’s Choice or Starbucks).  For a richer drink, use 1% or skim milk instead of water.

Milk Chocolate and French Vanilla also come in Sugar Free versions.

One of my favorites is coffee and French Vanilla CIB with a single serve Carmel Macchiato creamer.


Quick and Easy English Muffin Sandwich

So, what goes with a Mocha when you’re on the go? How about your own (Not)McMuffin?

English Muffins now come in a ton of varieties, so you can really build a better Breakfast Sandwich. From Corn to Whole Grain, Double Fiber to 100 Calorie – the new English Muffin can suit a variety of needs. Check out Thomas’ Breads for a list of what’s out there.

Start by picking out your favorite English Muffin, toast to perfection.

Instead of frying, speed up the process by faux-frying in the microwave or doing a microwave scramble. To faux-fry, spray a small coffee cup or custard cup with cooking spray, then crack a large egg into the cup. Pierce yolk with a fork (this is important — you’re egg can explode if you forget — eek!). Cover with plastic wrap and vent, so steam can escape. Microwave on high for 1:30 minutes. Let sit for 30 sec – 1:30 min for carryover cooking.

When the egg is ready, place gently on your toasted English Muffin. Top with a slice of American cheese.

Wrap in a square of wax paper or a thick paper towel and pour your Mocha into a To-Go cup for a healthier on the go breakfast!

P.S. If you have to have hashbrowns, check out the freezer section for hashbrown cakes that can be baked or microwaved.

What kind of recipes are you guys interested in seeing? Let me know, and I’ll see if I can find a cheap(ier), easy(er) way to make make your favorite recipes.


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