Egg & Muffin Sandwiches

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

    Yields: 4 servings

  • Nutritional Information

    Per Serving: 1/4 of recipe

    Calories: 318

    Total Fat: 14 g
    Saturated fat: 6 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 5 g

    Cholesterol: 212 mg
    Sodium: 796 mg
    Carbohydrates: 28 g
    Dietary Fiber: 2 g
    Protein: 18 g
    Vitamin A: 434.7 IU
    Vitamin D: 48.2 IU
    Folate: 67.3 mcg
    Calcium: 179.8 mg
    Iron: 2.5 mg
    Choline: 143.6 mg


  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. COVER with muffin tops.

Insider Info

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