My Better Then Fast Food Becon & Egg Sandwich
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- nonstick cooking spray
- vine-ripened tomato, sliced into 1/4 inc slices
- garlic clove, minced
- pieces of canadian bacon or turkey bacon cooked crisp
- 2 c
- liquid egg substitute
- salt and pepper to taste
- 1 Tbsp
- choppoed fresh flat-leaf parsley
- 4 slice
- 2% reduced fat american cheese
- whole wheat english muffins
1Heat your stove top grill pan or fry pan over high heat. When hot, remove it from the stove and coat it with cooking spray.
2Grill or heat the tomato slices and the Canadina bacon until warmed through, about 5 minutes.
3Remove from pan and set aside on a plate
4Heat a large nonstick saute pan over medium high heat. When hot, remove from stove and coat with cooking spray.
5Return pan to heat and add garlic and cook until it is browned, about 2 minutes, watching not to burn it.
6Add the egg substitute and with a wooden spoon, stir until the eggs begin to solidify and large curds form.
7Season with salt and pepper to taste.
8Scatter the parsley on top of the eggs and them place the 4 slices cheese on top of the eggs making four portions.
9Meanwhile toast the English muffins in a toaster oven or non-stick pan.
10Lay the bottom halves of the muffins on a cutting board and add a slice of your choice of bacon on each one,then devide the eggs into four portiions and place on top of each bacon slice.
11Top with the sliced tomato and top muffin and serve immediately.