Bacon and Egg Breakfast Sandwich
- 8 low-sodium bacon slices
- 1 cup egg substitute
- 3 tablespoons fat-free milk
- ¼ to ½ teaspoon Louisiana hot sauce
- 8 reduced-calorie whole-wheat bread slices, toasted
- 4 ¾-ounce wedges light Swiss cheese spread, such as Laughing Cow
- 1 medium tomato, cut into 4 slices (4 ounces)
Instructions:
Toast the bread slices while the bacon is cooking and cover with foil to keep warm. For a crunchier toast, let stand at room temperature and do not cover with foil.
- Heat a large nonstick skillet over medium-high heat until hot. Add the bacon and cook until crisp. Drain on paper towels and blot dry; discard any bacon drippings.
- Meanwhile, combine the egg substitute, milk, and hot sauce in a small bowl, and stir until well blended.
- Heat the skillet over medium heat, and coat the skillet with cooking spray. Add the egg mixture and cook 1 to 2 minutes, lifting up the egg mixture to allow raw portions to cook to achieve a scrambled egg effect. Remove from heat.
- Spread one side of each bread slice with the cheese spread. Top four of the bread slices with tomato slices, bacon slices, and equal amounts of the scrambled egg mixture, top with the remaining four bread slices (cheese side down), and cut in half.