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Egg & Muffin Sandwiches

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Quick Recipe

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

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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.

Video Demonstration

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Watch a video demonstration by Chef Jeffrey Saad.

See how easy it is to make FAST & EASY SCRAMBLED EGGS.

Play this video

Enjoy

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: 14g
      saturated fat: 6g
      polyunsaturated fat: 2g
      monounsaturated fat: 5g
      cholesterol: 212mg
      sodium: 796mg
      carbohydrates: 28g
      dietary fiber: 2g
      protein: 18g
      vitamin A: 434.7IU
      vitamin D: 48.2IU
      folate: 67.3mcg
      calcium: 179.8mg
      iron: 2.5mg
      choline: 143.6mg

      vitamin C: 0mg
      vitamin E: 1.0IU
      trans fat: 0g
      sugars: 2g
      potassium: 252.2mg
      magnesium: 27.4mg
      selenium: 23.9mcg
      phosphorus: 312.5mg
      vitamin B12: 1.0mcg
      vitamin K: 1.0mcg
      vitamin B6: 0.2mg
      copper: 0.1mg
      vitamin B1 - thiamin: 0.3mg
      manganese: 0.2mg
      zinc: 2.0mg
      vitamin B2 - riboflavin: 0.5mg
      vitamin B3 - niacin: 6.8mg
      omega 3: 0.1g
      omega 6: 1.4g

      show full nutrition info [+]