4-Minute Egg Sandwich

Good Morning Sunshine!!

If you haven’t said it already, you’ll be saying it soon.

School is about to start and here’s a quick nutritious breakfast that your kids can grab on the way out the door.

These breakfast sandwiches keep my high school boys satisfied until lunch.

2 Whole-wheat English muffins (I like the Whole Foods store brand)
2 slices of Canadian bacon (LOVE Wellshire Farms Canadian Brand and Canadian style)
1 large egg
2 egg whites
2 TBL. Grated cheese or a cheese slice of your choice
2 slices of fresh tomato (optional)
Salt and pepper to taste

Throw your English muffins in the toaster and put your Canadian bacon in a small non-stick skillet on medium to warm. Put your eggs in a small bowl and whisk with a fork.  After about 1 minute – remove the bacon from the pan and add your eggs and cheese.  Move the eggs from the edges to the center of the pan gently with a rubber spatula to scramble. Season with salt and pepper.

Put the bacon on the bottom of one half of the English muffins,  top each with a tomato slice and divide eggs over each.  Cover with remaining muffin halves, wrap in wax or parchment paper and they’re ready to take to the bus stop!

Serves 2

**** These breakfast sandwiches have 290 calories – 24 grams of satisfying protein and only 11 grams of fat.   The fast food equivalent has 26 grams of fat!

By Rose Hattabaugh

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