NUTRITION

SERVINGS

INGREDIENTS

1 whole sprouted grain English muffin

1 large egg

0.5 cup liquid egg whites

3 slices Canadian bacon

1 oz sharp cheddar cheese

0.5 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp non-fat plain Greek yogurt

1 tsp office mustard

PREPARATION

• 1

  Split and toast the sprouted grain English muffin until the edges are golden brown.

• 2

  In a small bowl, whisk together the large egg, liquid egg whites, sea salt, and black pepper until well combined.

• 3

  Heat the olive oil in a small non-stick skillet over medium heat and pour in the egg mixture.

• 4

  Cook the eggs without stirring for 2 minutes until the bottom is set, then fold the edges inward to create a square shape and top with the cheddar cheese to melt.

• 5

  In the same pan, lightly sear the Canadian bacon slices for 30 seconds per side until warmed through.

• 6

  Stir together the Greek yogurt and Dijon mustard in a small ramekin to create a creamy spread.

• 7

  Assemble the sandwich by placing the baby spinach on the bottom muffin half, followed by the bacon, the cheesy egg patty, and the yogurt-mustard spread on the top half.