Bacon and Egg Sandwich

September 21, 2009

Ingredients

• 1 whole-wheat English muffin
• 2 eggs
• 2 tbsp chopped bacon
• 1/2 cup fresh veggies
• 1 slice low-fat cheese
• 1 pinch salt
• 1 pinch pepper

Preparation

1. Toast a whole-wheat English muffin.
2. In a small bowl, scramble two eggs (or you can use four egg whites) with salt and pepper.
3. In a small, non-stick skillet, heat 2 tablespoons of chopped bacon. Toss in a 1/2 cup of veggies (peppers, onions, mushrooms) of your choice.
4. Once bacon has browned, add eggs to skillet. Cook like an omelet.
5. Top with one slice of low-fat cheese (allow it to melt slightly).
6. Place cooked mixture on your English muffin and cut in half.

Tags: Recipes, Breakfast

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