Name: Classic egg and cheese sandwich
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 1 serving
Ingredients: 1/2 cup English muffin, split; 1 large egg; 4 large egg whites; 3 oz Canadian bacon; 1 oz reduced-fat cheddar cheese, sliced; 4 olive oil cooking sprays; 1/8 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

459 calories

Protein: 49g; 43% of calories
Carbs: 32g; 28% of calories
Fat: 14g; 28% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 3 min

Heat a nonstick skillet over medium-high heat. Place the split English muffin cut-side down in the dry skillet and toast for 2 to 3 minutes until golden brown. Remove and set aside.
While the muffin toasts, whisk together the whole egg, egg whites, salt, and pepper in a small bowl until well combined.
Return the skillet to medium-high heat and coat with cooking spray. Add the Canadian bacon and cook for 1 minute, flip, and cook for 1 minute more until browned. Remove and set aside.
Reduce the heat to medium. Pour the egg mixture into the skillet. Let it set for 30 seconds, then gently fold the eggs until they are set and cooked through. Top with the cheese and let it melt for 1 minute. Done when set and fully cooked, 160°F.
Place the Canadian bacon on the bottom half of the toasted English muffin. Top with the cheesy eggs and the remaining muffin half.

Nutrition

Ingredients

Instructions

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