Egg, Canadian Bacon, Avocado and Tomato Sandwiches

Image of an egg sandwich with bacon avocado and tomato
Weight Watchers Recipe
Ratings (255)
6PointsPlus Value
Prep time: 10 min
Cook time: 4 min
Other time: 0 min
Serves: 4
Serve this ultra-satisfying breakfast sandwich with hot sauce on the side. For less mess on the go, use whole wheat pita pockets instead.
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  • 2 spray(s) cooking spray, divided   
  •   4 item(s) Weight Watchers English muffin, split and toasted   
  •   2 1/2 oz uncooked Canadian bacon, 4 slices   
  •   3 large egg(s)   
  •   4 large egg white(s)   
  •   2 Tbsp uncooked scallion(s), sliced   
  • 1/2 Tbsp table salt   
  • 1/4 tsp black pepper, freshly ground   
  • 1/2 item(s) (medium) avocado, cut into 8 slices   
  •   1 medium plum tomato(es), cut into 8 slices   


  • Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add bacon; cook, turning once, until lightly browned, about 1 1/2 to 2 minutes. Remove bacon from skillet and place one piece on each English muffin bottom.

  • Off heat, coat same skillet with cooking spray; place over medium heat. In a bowl, beat whole eggs, egg whites, scallions, salt and pepper until blended; pour into skillet and scramble just until set and not dry, about 1 1/2 minutes.

  • Place 1/4 of eggs on top of bacon on each muffin bottom. Top each with 2 slices avocado and 2 slices tomato; cover with English muffin tops. Yields 1 sandwich per serving.


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