Description
A quick and satisfying English Muffin Breakfast Sandwich featuring whole wheat English muffins, turkey bacon, melted cheddar cheese, and perfectly cooked eggs. Ideal for a nutritious morning meal ready in just 15 minutes.
Ingredients
Scale
Sandwich
- Olive oil spray
- 2 English light whole wheat muffins, toasted
- 2 slices turkey bacon, cut in half (Applegate recommended)
- 2 slices cheddar cheese or American cheese
- 2 large eggs
- Salt and black pepper, to taste
- Optional condiments: hot sauce, ketchup, etc.
Instructions
- Toast the Muffins: Open the English muffins and place a slice of cheese on each half. Toast them in a toaster oven or under a broiler about 6 inches from the flame until the cheese melts, being careful not to burn.
- Cook the Turkey Bacon: Spray a large skillet with olive oil spray and cook the turkey bacon as directed until crisp. Remove and set aside.
- Cook the Eggs: Spray the skillet again with olive oil spray. Crack the eggs into the nonstick skillet, season with salt and black pepper. Cook on low heat, covered, until the yolks reach your preferred doneness—either runny or fully cooked scrambled.
- Assemble the Sandwich: Place the cooked turkey bacon on one half of each toasted muffin and the eggs on the other half. Add optional condiments like hot sauce or ketchup, then close the sandwich and serve immediately.
Notes
- Use whole wheat English muffins for added fiber and nutrition.
- Cooking eggs covered helps maintain warmth and cook yolks to preferred texture.
- Turkey bacon offers a leaner alternative to traditional bacon.
- Adjust condiments to taste for extra flavor.
- For vegetarian option, replace turkey bacon with plant-based substitute and omit the eggs or use egg alternatives.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 210mg
