Egg & Bacon Muffin Sandwich

By ohioeggs  , , ,

August 18, 2017

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This egg and bacon muffin sandwich is a quick, easy meal to keep you full!

  • Prep: 5 mins
  • Cook: 5 mins
  • 5 mins

    5 mins

    10 mins

  • Yields: 4 Servings
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Ingredients

4 EGGS, beaten

4 English muffins, split, toasted

4 slices American cheese (3 oz.)

4 slices crisp-cooked bacon

Directions

COAT large nonstick skillet with cooking spray; heat over medium heat until hot.

POUR IN eggs. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.

SPOON eggs onto muffin bottoms, dividing evenly. TOP each with cheese and bacon slices. COVER with muffin tops.

Lighter Option – Recipe can be made with reduced-fat cheese and turkey bacon, if desired.

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Nutrition Facts

Serving Size1/4 of recipe
Calories318
Sodium796mg
Protein18g
Cholesterol12mg
Total Fat14g
Saturated Fat6g
Polyunsaturated Fat2g
Monounsaturated Fat5g
Total Carbohydrates28g
Dietary Fiber2g

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Columbus, OH 43229
info@ohiopoultry.org
(614) 882-6111

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