Egg ‘n’ Muffin Sandwiches
Serving Size: 4
Nutritional Information: Per serving (1/4 of recipe): 318 calories, 14 g total fat, 6 g saturated fat, 2 g polyunsaturated fat, 5 g monounsaturated fat, 212 mg cholesterol, 796 mg sodium, 28 g carbohydrate, 2 g dietary fiber, 18 g protein
|4||Englich muffins (split, toasted)|
|4 slices||American cheese (3 oz.)|
|4 slices||Bacon (crisp-cooked)|
- Coat large nonstick skillet with cooking spray; heat over medium heat until hot. 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. Spoon eggs onto muffin bottoms, dividing evenly. Top each with cheese and bacon slices. Cover with muffin tops.