This hearty breakfast of eggs, Canadian bacon and cheese served on toasted whole wheat muffins is a great start to the day. In an unconventional twist with an eye on convenience, we use a standard muffin baking pan to bake the eggs in a hot oven.
4 slices nitrate free, lean Canadian bacon, turkey bacon or tempeh bacon
4 slices mild cheddar cheese
Preheat oven to 350°F. Spray four standard-size muffin cups with canola or olive oil spray. Crack one egg into each sprayed muffin cup. Season with salt and pepper and bake for 20 minutes or until egg is set.
Place English muffins in the oven with eggs until lightly toasted. Meanwhile, spray a skillet with olive oil spray and lightly brown Canadian bacon on both sides. When browned, lay a slice of cheese on top of each slice of bacon, allowing the cheese to melt. Remove eggs and muffins from oven. Slice muffins open. Top with bacon and melted cheese. Lay eggs on top and cover with other half of the muffin.
Variations: Scramble eggs before putting in the muffin cups to bake, or if you have an egg poacher, you can skip the baking step and poach your eggs instead.
Per Serving:380 calories (160 from fat), 18g total fat, 9g saturated fat, 260mg cholesterol, 1400mg sodium, 28g carbohydrates, (4 g dietary fiber, 6g sugar), 26g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.