How to Make Protein-Packed Snacks in 5 Minutes as a Student Cook - dummies

How to Make Protein-Packed Snacks in 5 Minutes as a Student Cook

These snacks will show off your not so amateur student cooking skills and provide a protein-packed punch in 5 minutes to help get you off to your next class.

Toasted Bean and Bacon Sarnie

You can’t beat a good bacon sarnie, can you? Well, actually, now you can, by adding some other goodies to the bacon and placing it all between two slices of toasted bread. Give it a whirl and taste the difference.

Preparation time: 5 minutes

Cooking time: 5 minutes

Serves: 1

2 rashers of bacon (or, to save cooking and washing up, some ready-cooked strips of bacon from the supermarket)

1 small tin of BBQ baked beans

2 slices of bread

Dash of Worcestershire sauce

  1. If you bought raw bacon, fry it in a frying pan until cooked and leave to cool. When cool, cut it into strips. If you bought pre-cooked bacon, move on to Step 2.

  2. Empty the beans into a microwavable bowl, cover with a sheet of kitchen roll and place in the microwave. (See the tin for cooking times.)

  3. Toast the bread in the toaster.

  4. When the beans are heated through, add the bacon strips and a dash of Worcestershire sauce and spoon onto one slice of toast. Pop the other slice on top, press down, cut in half and enjoy.

Per serving: Calories 471 (From Fat 106); Fat 11.8g (Saturated 4.2g); Cholesterol Trace; Sodium 1978mg; Carbohydrate 65.8g, Dietary Fibre 12.8g; Protein 25.3g.

Scrambled Eggs with Chorizo on Toast

Scrambled eggs on toast are more usual at breakfast, but there’s nothing stopping you from eating it any time of the day. Besides, eggs are full of protein, which helps you to concentrate and can help to get you through that long night of revision.

Chorizo is a cured Spanish sausage (easily found in the supermarket). You can also use smoked sausage.

Preparation time: 5 minutes

Cooking time: 5 minutes

Serves: 1

2 eggs

2 tablespoons of milk (fill up the lid of the milk bottle four times as a rough equivalent)

Generous dash of Worcestershire sauce

Salt and pepper


2 slices of bread

Small chunk of chorizo (about as big as your thumb) chopped up into very small pieces

  1. Break the eggs into a large bowl and add the milk and Worcestershire sauce. Season with salt and pepper and whisk with a fork or hand whisk until the liquid turns smooth.

    The longer you whisk, the fluffier the scrambled eggs become because more air gets into the mixture.

  2. Add a chunk of butter to a frying pan over a medium to high heat.

  3. Put the bread in the toaster.

  4. When the butter has melted, pour in the egg mixture. Leave the egg mixture for about 10 seconds until it starts to set.

  5. Grab a spatula or a fork and fold the edges of the egg into the centre, breaking up the mixture. Doing so seems as if you’re ruining a perfectly good omelette, which in a way is what you’re doing. Keep breaking up the egg mixture into little chunks.

  6. While the egg mixture is still slightly moist, add the chopped chorizo and take the pan off the heat. Keep mixing and mashing it until the eggs turn into a scrambled egg consistency.

  7. Spoon the mixture over the toast and tuck in.

Per serving: Calories 492 (From Fat 313); Fat 34.8g (Saturated 14.2g); Cholesterol Trace; Sodium 963mg; Carbohydrate 18.7g, Dietary Fibre 0.6g; Protein 26.1g.