Name: Bacon Egg and Cheese Breakfast Muffin
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Ingredients: 0.5 whole whole wheat English muffin; 2 large eggs; 0.5 cup liquid egg whites; 1 slice nitrate-free bacon; 0.5 oz sharp cheddar cheese; 0.5 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh chives

Nutrition

Per serving

431 calories

Protein: 34g; 32% of calories
Carbs: 16g; 15% of calories
Fat: 25g; 53% of calories

Ingredients

9 items

Instructions

Prep 5 min · Cook 10 min

Place the bacon slices in a cold skillet and turn the heat to medium. Cook for 3-4 minutes per side until crispy, then transfer to a paper towel-lined plate.
In a small bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until well combined and slightly frothy.
Wipe out the skillet used for the bacon and add the avocado oil over medium-low heat. Pour in the egg mixture.
Gently push the eggs across the pan with a spatula to create large, soft curds. When the eggs are almost set, sprinkle the fresh chives on top.
Split the English muffin and toast until golden brown. Immediately place the sharp cheddar cheese on the bottom half of the warm muffin so it begins to melt.
Layer the fluffy scrambled eggs over the cheese, top with the crispy bacon slices, and close with the top half of the muffin.

Nutrition

Ingredients

Instructions

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