- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 275.0
- Total Fat: 10.6 g
- Cholesterol: 227.5 mg
- Sodium: 675.3 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 5.6 g
- Protein: 17.1 g
Garden Bacon Egg & Cheese SandwichSubmitted by: POSTALJO
IntroductionGreat quick breakfast sandwich for on the go. This recipe is made with 1 real, fresh egg from a local farm. You may substitute with egg beaters or 2 egg whites and 100 cal muffin to save on cholesterol & 50-70 calories. Great quick breakfast sandwich for on the go. This recipe is made with 1 real, fresh egg from a local farm. You may substitute with egg beaters or 2 egg whites and 100 cal muffin to save on cholesterol & 50-70 calories.
1-Thomas' English Muffin
1-TBL sweet onion
1-TBL Peppers (I used sweet red)
1-TBL Oscar Mayer Bacon Bits
1-slice (0.5 oz) Naturally slender white american cheese
2-Spray non-stick skillet with cooking spray & heat on med. Toast english muffin. I also spray a round metal cookie cutter the size of the muffin and place carefully into pan.
3-Pour egg mixture into cookie cutter (or pan and fold to size when done). Cover and cook for approx. 2 min.
4-Carefully remove cookie cutter with tongs (as it will be hot) and turn egg to cook on other side, approx. 2 min. Add cheese slice, turn off heat & cover for 1 min to melt cheese.
5-Place on muffin, top with tomato & enjoy.
This may also be done in the microwave:
1-Mix ingredients as stated
3-Spray microwave safe bowl the size of muffin with cooking spray
4-add egg mixture & cook on Hi approx. 30 sec, flip egg & cook an additional 30 sec.
5-Place on muffin & add cheese & tomato
Number of Servings: 1
Recipe submitted by SparkPeople user POSTALJO.