Apple-Cheese Breakfast Sandwiches

Apple-Cheese Breakfast Sandwiches

Oxmoor House JANUARY 1996

  • Yield: 2 servings.


  • 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.

Nutritional Information

Amount per serving
  • Calories: 325
  • Calories from fat: 16%
  • Fat: 5.8g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 13.7g
  • Carbohydrate: 55.9g
  • Fiber: 0.0g
  • Cholesterol: 18mg
  • Iron: 0.0mg
  • Sodium: 619mg
  • Calcium: 0.0mg

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Apple-Cheese Breakfast Sandwiches recipe