Description
This easy English Muffin Breakfast Sandwich with turkey bacon, egg and cheese is my go-to egg sandwich and the best way to start the morning!
Yield: 2servings | Serving Size: 1sandwich
Ingredients
olive oil spray
2English light whole wheat muffins, toasted
2slicesturkey bacon, cut in half (I love Applegate)
2slicescheddar cheese or American*
2largeeggs
salt and black pepper, to taste
optional condiments: hot sauce, ketchup, etc
Instructions
- Open the English muffins, top with a slice of cheese and toast in the toaster oven or broiler about 6 inches from the flame until the cheese melts (careful not to burn).
Meanwhile, spray a large skillet with oil and cook the turkey bacon as directed.
Set aside and spray the skillet with more oil.
- Crack the eggs in a nonstick skillet, season with a pinch of salt and black pepper and cook on low, covered until the yolks are cooked to your liking, I like to keep them on the runny side but you can also make them scrambled.
- To make the sandwiches: place the bacon on one side and the egg on the other.
Top with optional condiments, if desired.
Last Step:
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Notes
check labels for gluten free
Variations: Use ham, turkey sausage, Taylor ham or center cut bacon in place of turkey bacon. You can add avocado if you wish.
Make it dairy-free: Skip the cheese or use dairy-free cheese.
Make it vegetarian: omit the turkey bacon.
*calculated with Velveeta
Nutrition
Serving: 1sandwich, Calories: 242kcal, Carbohydrates: 29.5g, Protein: 18.5g, Fat: 9.5g, Saturated Fat: 2g, Cholesterol: 211mg, Sodium: 671mg, Fiber: 8g, Sugar: 3.2g
