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Photo of Egg, Canadian bacon, avocado and tomato sandwiches by WW

Egg, Canadian bacon, avocado and tomato sandwiches

4
Points® value
Total Time
14 min
Prep
10 min
Cook
4 min
Serves
4
Difficulty
Easy
Serve this ultra-satisfying breakfast sandwich with hot sauce on the side. For less mess on the go, use whole wheat pita pockets instead.

Ingredients

Cooking spray

4 spray(s), divided

Uncooked Canadian bacon

2½ oz, 4 slices

WW 100% Whole wheat English muffins

4 muffin(s), split and toasted

Raw egg

6 large

Uncooked scallions

2 tbsp(s), sliced

Table salt

½ tsp(s)

Black pepper

¼ tsp(s), freshly ground

Avocado

½ medium, cut into 8 slices

Plum tomato

1 medium, cut into 8 slices

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Yields 1 sandwich per serving.

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