Low Fat Bacon and Egg MI-Muffin
A simple, low fat breakfast sandwich featuring Canadian bacon, egg whites, and a whole egg on a toasted English muffin. This savoury muffin is a quick and healthier alternative to classic fast food, perfect for a satisfying morning meal.
Method
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Heat up pan using low-cal cooking spray, lightly fry the 2 pieces of bacon.
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Mix together the whole egg and egg whites in a small bowl, and add a pinch of salt and pepper. Add to pan and fry.
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Toast English muffin. Top with bacon and egg.
Nutrition Information
| Calories | 333kcal |
| Total Fat | 13g |
| Total Carbohydrates | 30g |
| Protein | 24g |
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Frequently Asked Questions
Can I use turkey bacon instead of Canadian bacon?
Yes, turkey bacon is a leaner alternative and works well in this recipe. It will slightly alter the flavor but keeps it low fat.
What can I use if I don’t have egg whites?
You can use whole eggs only or liquid egg substitute. Using whole eggs will increase fat slightly but still keeps the sandwich nutritious.
Can I make this ahead of time?
This sandwich is best enjoyed fresh for optimal taste and texture. If you must prepare ahead, keep components separate and assemble before eating.
How do I prevent the eggs from sticking to the pan?
Using a non-stick pan and low calorie cooking spray helps prevent sticking. Cooking on medium-low heat also reduces the risk.
Is this recipe gluten-free?
The English muffin contains gluten. Substitute with a gluten-free muffin or bread to make the recipe gluten-free.
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