Egg and Canadian Bacon Sandwiches with Avocado and Tomato

Total Time
14 min
10 min
4 min
Serve this ultra-satisfying breakfast sandwich with hot sauce on the side. For less mess on the go, use whole wheat pita pockets instead.


cooking spray

4 spray(s)

uncooked Canadian bacon

2½ oz, four slices

light whole wheat English muffin

4 item(s), split and toasted


6 large

uncooked scallion(s)

2 Tbsp, sliced

table salt

½ tsp

black pepper

¼ tsp, freshly ground


½ medium, cut into 8 slices

plum tomato(es)

1 medium, cut into 8 slices


  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 eggs, 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. Serving size: 1 sandwich

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