Bacon, Egg & Cheese Omelet On An English Muffin |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Basic breakfast sandwich, you may omit the bacon or use two slices to save on calories and fat, and use egg whites or egg substitute instead of whole eggs to save even more calories. Ingredients:
2 eggs |
25 g pork, cured, bacon (4 slices) |
1 slices borden fat free sharp singles |
1 thomas english muffin light |
1 tbsp fat free milk |
Directions:
1. Crack eggs into bowl and add milk, whisk together. I add pepper and Mrs. Dash to the mixture for flavor, but you can add that after or during cooking as well.
2. Cook bacon until crisp, drain.
3. Coat small to medium size frying pan with Pam, or use pan from cooking bacon. Preheat frying pan.
4. Pour egg mixture into pan. It should start to bubble and the edges start to cook. Keep pulling up the edges and allowing egg mixture on top to flow to the sides, until egg mixture is semi-firm
5. Add bacon and cheese.
6. Fold eggs over bacon and cheese cook about 20-30 seconds, flip over and cook another 20-30 seconds.
7. If you didn't season egg mixture, you should season at this stage- use whatever you like on eggs to taste.
8. Toast english muffin or make toast.
9. Divide mix between two halves of muffin and enjoy.
|
|