Egg, Canadian bacon, avocado and tomato sandwiches
Serve this ultra-satisfying breakfast sandwich with hot sauce on the side. For less mess on the go, use whole wheat pita pockets instead.
4 spray(s), divided
Uncooked Canadian bacon
2½ oz, 4 slices
WW 100% Whole Wheat English Muffin (SmartPoints Packaging)
4 muffin(s), split and toasted
2 tbsp(s), sliced
¼ tsp(s), freshly ground
½ medium, cut into 8 slices
1 medium, 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.