Egg Muffin Sandwich
Instructions:
- This sandwich takes the classic comfort bacon-egg-and-cheese
sandwich to new heights. Fluffy herb-spiked eggs, smoky bacon,
melting cheddar, and a juicy slice of tomato are all piled onto a
crunchy English muffin. It's nice to wake up knowing you are just one
pan and ten minutes away from total contentment.
- 4 large eggs
- 4 large egg whites
- 1/4 cup minced fresh chives
- 1/4 cup minced fresh parsley
- Cooking spray
- 4 1/2-inch-thick round slices Canadian bacon
- 4 whole-wheat English muffins
- 4 thin slices sharp cheddar cheese (1/2 ounce each)
- 1 large beefsteak tomato, sliced into 1/2-inch-thick slices
- Crack the eggs and egg whites into a bowl and whisk. Add the chives and parsley and stir to incorporate.
- Spray a large nonstick skillet with cooking spray. Ladle V! of the egg mixture into the skillet and cook, omelet style, until the eggs are cooked through, 1 to 2 minutes per side. Slide the omelet onto a plate and cover with foil to keep warm. Repeat with remaining eggs.
- In the same skillet, heat the Canadian bacon until warm, 1 to 2 minutes per side. Toast the English muffins.
- Fold each omelet to fit in an English muffin, then place the omelet on one muffin half. Top with the cheese slice, then the bacon slice, and then a tomato slice. Top with the other muffin half and serve.
- Makes 4 servings
- Serving Size :1 sandwich