Breakfast for dinner? Yes, please! Using low calorie ingredients you can turn this traditionally calorie-laden breakfast sandwich into something hearty and healthy. Each egg muffin sandwich has 267 calories. I serve these sandwiches with cranberry-almond granola.
Four 100-Calorie English muffins
4 egg whites
8 slices Canadian Bacon
1/3 cup Reduced Fat Cheddar cheese, grated
1/2 cup fresh baby spinach
2 Tablespoons Light Canola Spread
1 Tablespoon freshly snipped chives
Pinch of sea salt
Pinch of black pepper
In a medium skillet sprayed with cooking spray, add Canadian bacon and heat on both sides. Remove from skillet and set aside.
Whisk egg whites, eggs, chives, salt and pepper in bowl. Spray cooking spray in same skillet as Canadian bacon, heated over medium heat. Add eggs and cook on one side, then flip and cook briefly on the other side.
Scatter the cheddar cheese and allow to melt. Turn off heat. With the spatula, divide the eggs into quarters.
Toast English muffins and spread 1/2 tablespoon of canola spread on each muffin. Assemble muffin with spinach, Canadian bacon and egg.
Servings: 4* Calories Per Serving: 267* Fat: 9.4 g * Carb: 25.5 g * Fiber: 8.1 g * Protein: 25.9 g * Sugar: 2.4 g * Sodium: 1149 mg * Cholesterol: 117 mg