Name: Egg and cheese sandwich
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 7 large egg whites; 2 oz Canadian bacon, diced; 3 1/2 tbsp reduced-fat cheddar cheese, shredded; 1/2 cup English muffin, split; 1 oz fresh spinach, chopped; 3/4 tsp butter; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

455 calories

Protein: 50g; 45% of calories
Carbs: 35g; 31% of calories
Fat: 12g; 24% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 5 min

Split the English muffin and toast both halves in a toaster or under a broiler for 2 minutes until golden, then set aside.
Melt the butter in a nonstick skillet over medium heat. Add the Canadian bacon and cook for 2 minutes until lightly browned.
Add the spinach to the skillet and cook for 1 minute until wilted. Pour in the egg whites, salt, and black pepper. Cook, stirring gently, for 3 minutes until the whites are set and opaque. Done when opaque and set, 160°F.
Top the bottom half of the toasted English muffin with the scramble. Sprinkle the shredded cheddar over the hot eggs, then cover with the top half of the muffin. Let it sit for 1 minute to melt the cheese.

Nutrition

Ingredients

Instructions

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