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Finger food, Food, Cuisine, Ingredient, Baked goods, Dish, Sandwich, Breakfast, Bun, Recipe,

John Kernick

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  • 1 light multigrain 100-calorie english muffin, split
  • 1/4 c. egg substitute
  • 1 slice canadian bacon
  • 1 tomato slice
  • 1/2 oz. low-fat sharp cheddar cheese


    1. Step 1Toast the English muffin and place cut side up on a serving plate.
    2. Step 2Meanwhile, coat a small nonstick skillet with cooking spray and heat over medium-high heat. Add the egg substitute and cook for 45 seconds, or until starting to set. Turn over and cook for 1 minute longer, or until set. Place on a muffin half.
    3. Step 3Return the skillet to the heat and add the bacon and tomato slice. Cook for 30 seconds, turn over, and top the bacon with the cheese. Cover the skillet and cook for 1 to 1 1/2 minutes longer, or until the tomato and bacon are hot and the cheese is melted. Place the bacon and tomato on top of the egg substitute. Top with the remaining muffin half. Serve immediately.

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