I know breakfast isn’t everyone’s favorite meal of the day (although it really is the most important), but on most days, it’s mine! I am one of those that can eat breakfast for dinner and be a very happy camper! While grabbing the beloved breakfast sandwiches from most local fast food joints sounds tempting at times, it certainly is NOT the healthiest choice. I often resort to this lovely rendition and I personally think it is WAY better than any of the sandwiches found on state street. I’ve made them for several other people I love (including my beautiful sisters and mom at our last Girls Weekend) and they agree with me — we ate them for 3 mornings straight! Hopefully you’ll agree with us and start enjoying a much healthier, fit-muffin for breakfast!
Bacon, Egg & Cheese Fit-Muffin
Source: Mimi Original
4 slices Canadian bacon
5 egg whites
1 whole egg
2 T. 1% Milk
2 T. salsa
1 T. fat-free cheddar cheese
2 whole wheat English muffins (120 calories each), toasted
Heat a nonstick skillet over medium heat. Place Canadian bacon in skillet. Cook until browned, about 3 minutes. Flip slices over, brown other side, and then remove from skillet and set aside.
Meanwhile, whisk the egg whites, egg, and milk together in a bowl. Add salsa and whisk to combine. Once Canadian bacon has been set aside, add the eggs to the skillet and cook, gently pushing, lifting, and folding them from one side of the pan to the other, until large, shiny, wet curds form, about 2 minutes (in other words…scramble them). Remove skillet from heat.
Assemble the fit-muffin by taking one of the toasted English muffins, place one slice of Canadian bacon on one slice of the muffin, top with half the egg mixture, sprinkle 1/2 tablespoon of fat-free cheese, place another slice of Canadian bacon, and then top with remaining slice of English muffin. Repeat with 2nd English Muffin.
Nutritional Information (Per Serving = 1 Fit-Muffin)
Fat: 4.3g (0.8 = Sat)
Nutritional Information If only Using 1 Whole Egg Per Muffin
Fat: 6.8g (1.6 = Sat)