Egg and Canadian Bacon Sandwiches with Avocado and Tomato
- Total Time
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 spray4 spray(s)
uncooked Canadian bacon2 ½ oz, four slices
light whole wheat English muffin4 item(s), split and toasted
uncooked scallion(s)2 Tbsp, sliced
table salt½ tsp
black pepper¼ tsp, freshly ground
avocado½ medium, cut into 8 slices
plum tomato(es)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 eggs, 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.
- Serving size: 1 sandwich