Egg Muffin Sandwich

Ellie Krieger, So Easy (John Wiley & Sons, Inc)

Egg Muffin Sandwich

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    4 large eggs 4 1/2 inch thick round slices Canadian bacon
    4 large egg whites 4 whole-wheat English muffins
    cup minced fresh chives 4 thin slices sharp cheddar cheese
    cup minced fresh parsley 1 large beefsteak tomato, slices into 1/2inch-thick slices
    Cooking spray


    Prep: 5 min Total:
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    • 1

      Crack the eggs and egg whites into a bowl and whisk.

    • 2

      Add the chives and parsley and stir to incorporate.

    • 3

      Spray a large nonstick skilled with cooking spray. Ladle the ¼ 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.

    • 4

      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.

    nutritional information

    5 g g
    13 g g
    Saturated Fat:
    5 g g
    31 g g
    25 g g
    920 mg mg
    Monounsaturated Fat:
    3 g g
    245 mg g
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