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Fry the Canadian Bacon in a non-stick pan lightly sprayed with oil over medium high heat, sprinkling with coarse black pepper, and turning them over after about five minutes when they're nice a brown.
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Split the buns and place on a baking sheet under the broiler and lightly toast.
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Cook, drain, and chop 2 cups of baby spinach. (you want to get as much liquid out of the spinach as possible)
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Whisk the eggs in a medium bowl, whisk in a quarter cup of the salsa, add the well drained spinach and four chopped green onions.
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Pour into a non-stick frying pan that's been lightly sprayed with oil, and gently scramble over medium high heat.
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Cool the eggs to room temperature on paper towels to absorb any excess moisture.
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Place a slice of cooked back bacon onto a toasted bun, top with 1/4 cup of the cooled, drained, egg mixture, add a tbsp of salsa, and a half slice of cheese. Wrap individually in plastic and place in a labelled freezer bag.
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When you're ready to cook, unwrap, place in a paper towel, and microwave on high for a minute and a half.