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.

Robin Vitetta Miller
Recipe by Oxmoor House August 2011

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Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

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Directions

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  • Preheat broiler.

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  • 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.

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  • Older Chefs can:

Nutrition Facts

283 calories; fat 11.7g; saturated fat 4.9g; mono fat 2.4g; poly fat 0.8g; protein 20.5g; carbohydrates 24.3g; fiber 3g; cholesterol 234mg; iron 2.5mg; sodium 671mg; calcium 239mg.
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