This sandwich packs protein from egg, calcium from cheese, and fiber and B vitamins from the whole-wheat muffin. For a touch of sweetness, spread your favorite jelly or jam over the bottom half of each sandwich.
4 (1/2-ounce) slices Canadian bacon
4 large eggs
4 whole-wheat English muffins, split and toasted
3/4 cup (3 ounces) reduced-fat shredded extrasharp cheddar cheese
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bacon; cook 2 minutes on each side or until lightly browned. Remove from pan; keep warm. Reduce heat to medium; recoat pan with cooking spray. Break eggs into hot pan; cook 1 minute on each side or until desired degree of doneness.
Place muffin halves, cut sides up, on a baking sheet. Top with 1 bacon slice, 1 egg, and 1 tablespoon cheese. Sprinkle 2 tablespoons cheese over top half of each muffin. Broil 1 1/2 minutes or until bubbly. Place top halves of muffins over bottom halves.