Egg & Muffin Sandwiches

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  • Ingredients
    4 large 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: 329
    Total fat: 15 g
    Saturated fat: 7 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 5 g
    Cholesterol: 218 mg
    Sodium: 822 mg
    Carbohydrates: 28 g
    Fiber: 2 g
    Sugar: 3 g
    Protein: 19 g
    Vitamin A: 132 mcg
    Vitamin D: 2 mcg
    Folate: 79 mcg
    Choline: 173 mg
    Calcium: 267 mg
    Iron: 3 mg
    Potassium: 246 mg
    This recipe is an excellent source of protein, folate and choline, and a good source of vitamin A.


  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.