Healthy, Low-Fat Breakfast Sandwich "On-The-Go" - cooking recipe

Ingredients

1 whole wheat English muffin, not toasted
1 slice low-fat cheese, of choice (I like provolone or sharp white cheddar)
1 eggs or 1 egg substitute
1 slice turkey bacon, cooked (optional)
nonstick cooking spray

Preparation

Heat a small skillet over medium-low heat.
Spray the pan with non-stick cooking spray.
Beat the egg in a small bowl and add salt, pepper and/or a dash of milk (for a fluffier egg).
Cook the egg over med-low heat in an omelette style fashion (meaning, don't scramble the egg, but let it take the shape of the pan).
Flip and cook on the other side.
Assemble the sandwich -- English muffin bottom, egg (folded to fit), turkey bacon, cheese, English muffin top.
The sandwich can then be place in the toaster oven or convection oven to toast the bread and melt the cheese -- However.
I like to make as many of these as I can, foodvac them, and freeze them. In the morning while I'm getting ready, I pop one in the convection oven at about 375 degrees and in 15 minutes I have a sandwich better than they can make at McDonalds -- To-Go!
Enjoy!
Note: Sorry if the instructions were lengthy for such a simplistic recipe!