This easy English Muffin Breakfast Sandwich with egg, turkey bacon, and cheese is my go-to egg sandwich and the best way to start the morning!
Ingredients
- ▢olive oil spray
- ▢2 English light whole wheat muffins**, toasted
- ▢2 slices turkey bacon, cut in half (I love Applegate)
- ▢2 slices cheddar cheese or American*
- ▢2 large eggs
- ▢salt and black pepper, to taste
- ▢optional condiments: hot sauce, ketchup, etc
- Instructions
- Open the English muffins, top with a slice of cheese and toast in the toaster oven or broiler about 6 inches from the flame until the cheese melts (careful not to burn).
- Meanwhile, spray a large skillet with oil and cook the turkey bacon as directed.
- Set aside and spray the skillet with more oil.
- Crack the eggs in a nonstick skillet, season with a pinch of salt and black pepper and cook on low, covered until the yolks are cooked to your liking, I like to keep them on the runny side but you can also make them scrambled.
- To make the sandwiches: place the bacon on one side and the egg on the other.
- Top with optional condiments, if desired.
- Notes
- **check labels for gluten free
- Variations: Use ham, turkey sausage, Taylor ham or center cut bacon in place of turkey bacon. You can add avocado if you wish.
- Make it dairy-free: Skip the cheese or use dairy-free cheese.
- Make it vegetarian: omit the turkey bacon.
- Make them ahead: Double or Triple the recipe as needed. Scramble the eggs and assemble sandwiches. Wrap each individually tightly in plastic wrap or foil and store in the refrigerator for up to 4 days. To reheat from fridge, place sandwich on a microwave safe plate and cook 45-60 seconds, or until heated through or reheat in the toaster oven.
- *calculated with Velveeta
- To freeze: Wrap each individually tightly in plastic wrap or foil and store in the freezer for up to 3 months. To reheat from frozen, place sandwich on a microwave safe plate and cook 1 minute, flip then cook an additional minute, or until heated through.
- Nutrition
- Serving: 1 sandwich, Calories: 242 kcal, Carbohydrates: 29.5 g, Protein: 18.5 g, Fat: 9.5 g, Saturated Fat: 2 g, Cholesterol: 211 mg, Sodium: 671 mg, Fiber: 8 g, Sugar: 3.2 g
