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Egg & Muffin Sandwiches

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Prep Time: 5 minutes
Cook Time: 5 minutes
Makes: 4 servings

Quick Recipe

What You Need

4
EGGS, beaten
4
English muffins, split, toasted
4
slices American cheese (3 oz.)
4
slices crisp-cooked bacon

Here’s How

  1. COAT large nonstick skillet with cooking spray; heat over medium heat until hot.
  2. POUR IN eggs. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly.
  3. SPOON eggs onto muffin bottoms, dividing evenly. TOP each with cheese and bacon slices. COVER with muffin tops.

Insider Info

    • Lighter Option: Recipe can be made with reduced-fat cheese and turkey bacon, if desired.

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      Nutrition Information

      Per Serving

      Excellent Source: protein and choline

      Good Source: folate, calcium and iron

      calories: 318
      total fat: 15g
      saturated fat: 6g
      polyunsaturated fat: 2g
      monounsaturated fat: 5g
      cholesterol: 237mg
      sodium: 795mg
      carbohydrates: 28g
      dietary fiber: 2g
      protein: 18g
      vitamin A: 408.2IU
      vitamin D: 17.5IU
      folate: 67.3mcg
      calcium: 178.3mg
      iron: 2.6mg
      choline: 143.6mg

      vitamin C: 0mg
      vitamin E: 1.0IU
      trans fat: 0g
      sugars: 2g
      potassium: 250.2mg
      magnesium: 27.4mg
      selenium: 35.9mcg
      phosphorus: 309.0mg
      vitamin B12: 1.0mcg
      vitamin K: .9mcg
      vitamin B6: .1mg
      copper: .1mg
      vitamin B1 - thiamin: .3mg
      manganese: .2mg
      zinc: 1.9mg
      vitamin B2 - riboflavin: .5mg
      vitamin B3 - niacin: 3.2mg
      omega 3: .1g
      omega 6: 1.6g