Spicy Bacon and Cheese Eggwich
A new twist on the greasy breakfast sandwich, this complete grab-and-go breakfast features a high-protein egg substitute, tasty turkey bacon and cheddar cheese sandwiched together in a whole wheat English muffin. And, it serves up 12 grams of protein.
1 cup (8 ounces) Better'n Eggs
1/4 teaspoon cayenne hot pepper sauce
1/8 cup (0.5 ounce) shredded Cheddar cheese
2 slices turkey bacon, cut in half crosswise
2 whole-wheat English muffins, split
- Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over medium heat. Add Better'n Eggs and stir in hot pepper sauce. As eggs start to set, use spatula to lift edge, letting uncooked eggs flow to bottom of skillet. Cook until Better'n Eggs are set but still moist. Sprinkle shredded cheese on top and then fold over the Better'n Eggs so cheese melts in the middle.
- Place turkey bacon on microwave-safe plate. Cover with paper towel. Microwave on HIGH 30 to 40 seconds or until warmed.
- Toast each half English muffin in toaster. Spoon about 1/2 cup Better'n Eggs mixture on top of two toasted muffins. Top each with one piece cooked bacon. Top with remaining toasted muffins.
Makes 2 servings.
Nutritional Information Per Serving (1/2 of recipe): Calories: 226, Fat: 6 g, Cholesterol: 15 mg, Sodium: 534 mg, Carbohydrate: 27 g, Dietary Fiber: 5 g, Protein: 17 g.
Dietary Exchanges: 3 starch, 1 medium fat meat.
Recipe and photograph provided courtesy of www.betterneggs.com; through ARA Content.