Name: Breakfast egg and cheese sandwich
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 1 serving
Ingredients: 2 large eggs; 4 large egg whites; 3 1/2 tbsp reduced-fat cheddar cheese, shredded; 1/2 cup english muffin, split; 4 olive oil cooking sprays; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

456 calories

Protein: 39g; 35% of calories
Carbs: 32g; 29% of calories
Fat: 18g; 36% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 2 min

Toast the split english muffin for 2 minutes until golden brown.
While the muffin toasts, whisk together the whole eggs, egg whites, salt, and black pepper in a small bowl until well combined.
Coat a small nonstick skillet with cooking spray over medium-low heat. Pour in the egg mixture. Cook for 1 minute, then use a spatula to gently lift the edges, letting the raw egg run underneath. Cook for 3 to 4 minutes more until the whites are set and the eggs are opaque. Done when set and opaque, 160°F.
Sprinkle the cheese over the eggs and fold the eggs into a square roughly the size of the muffin. Place the egg patty on the bottom half of the toasted muffin and top with the other half.

Nutrition

Ingredients

Instructions

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