- 1 slice Canadian-style bacon
- 1 whole egg
- 2 egg whites
- ground black pepper, to taste
- 1 English muffin (100% whole-wheat)
- 1 slice tomato
- 1 slice reduced-fat cheddar cheese
- ketchup or salsa (optional)
Bacon, egg, and cheese never tasted so healthy. The typical breakfast sandwich costs you over 400 calories at the drive-thru, but I’ve slimmed it down substantially by using egg whites, lean Canadian bacon, and reduced-fat cheese.
- Prep time
- Total Time
Coat a small skillet with oil spray and preheat over medium heat. Add the Canadian bacon to the skillet and cook until warmed through, about 1 minute per side. Transfer the Canadian bacon to a plate and return the skillet to the burner.
In a small bowl, whip together the whole egg and egg whites, and season with black pepper to taste. Add the eggs to the skillet and scramble.
Toast the English muffin and layer the bottom half with the Canadian bacon, tomato slice, scrambled eggs, and cheese. Top with a squirt of optional ketchup or a dollop of salsa (if using). Top the sandwich with the second half of the English muffin.