RecipeBacon, Egg and Cheese Sandwich
- Calories: 258
- Protein: 27 g
- Total Fat: 5.5 g
- Saturated Fat: 2 g
- Unsaturated fat 3.5 g
- Cholesterol: 22 mg
- Total Carbohydrate: 25 g
- Dietary Fiber: 4 g
- Total Sugar: 3 g
- Natural Sugar: 3 g
- Added Sugar: 0 g
- Sodium: 800 mg
Contains Dairy
Craving a warm and hearty morning meal that will leave you feeling focused and energized? Lean egg whites, Canadian bacon, reduced-fat cheese and a whole-grain English muffin are the secret ingredients in this slimming breakfast sandwich. Get ready to rise and shine!
- Prep time
- Total Time
- 1 whole-grain English muffin, halved
- Tomato slices
- 3 egg whites
- Ground black pepper to taste
- 1 slice Canadian bacon
- One ½-ounce slice reduced-fat cheddar cheese
- Ketchup or salsa (optional)
Toast the English muffin. Top with the tomato slice.
Coat a small skillet with nonstick oil spray and warm over medium heat.
In a small bowl, whip together the egg whites and pepper. Set aside.
Add the Canadian bacon to the heated skillet and cook about 1 minute per side until it’s warmed. Place the bacon on top of the tomato slice.
Add the eggs to the heated skillet and scramble. Continue to build your sandwich by placing the cooked eggs on the bacon, followed by the slice of cheese. Add a squirt of ketchup or a dollop of salsa, if desired. Top the sandwich with the second half of the English muffin.
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