Apple-Cheese Breakfast Sandwiches

Recipe from

Oxmoor House

Nutritional Information

Calories 325
Caloriesfromfat 16 %
Fat 5.8 g
Satfat 2.2 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 13.7 g
Carbohydrate 55.9 g
Fiber 0.0 g
Cholesterol 18 mg
Iron 0.0 mg
Sodium 619 mg
Calcium 0.0 mg


1/3 cup vanilla low-fat yogurt
1 tablespoon honey
1/8 teaspoon ground cinnamon
2 English muffins, split
1 medium Granny Smith apple, cored and peeled
1/4 cup (1 ounce) shredded reduced-fat sharp Cheddar cheese
2 (1/2-ounce) slices Canadian bacon
Butter-flavored vegetable cooking spray


Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 15 minutes. Scrape yogurt into a small bowl, using a rubber spatula. Add honey and cinnamon; stir well. Spread yogurt mixture evenly over 2 muffin halves.

Slice apple crosswise into thin rings; place 1 ring over yogurt mixture on each muffin half, reserving remaining apple.

Sprinkle cheese over apple on muffins; top with bacon and remaining 2 muffin halves.

Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add sandwiches; cook 2 minutes on each side or until golden. Serve with remaining apple slices.


Oxmoor House Cooking Light Collection

January 1996
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