Photo of Egg & Canadian bacon breakfast sandwiches by WW

Egg & Canadian bacon breakfast sandwiches

Total Time
24 min
12 min
7 min
Meaty pork, rich avocado, juicy tomato, and those protein powerhouses-in-a-shell—eggs—make this one substantial breakfast sandwich. Roll up the sandwich fillings in a tortilla for a breakfast wrap, or lose the Canadian bacon to make this vegetarian.


Canola oil

1½ tsp

Uncooked Canadian bacon

2 oz, (4 slices)

Light whole wheat hamburger buns

4 bun(s)


3 large egg(s)

Egg whites

4 large


1 medium, thinly sliced

Table salt

½ tsp

Black pepper

¼ tsp

California (Hass) avocado

½ medium, halved, pitted, peeled, and cut into 8 slices

Plum tomato

1 large, cut into 8 slices


  1. Heat 1 teaspoon of oil in large heavy nonstick skillet over medium-high heat. Add bacon and cook, turning, until lightly browned, 1 1/2–2 minutes. Place 1 slice of bacon on bottom of each bun. Keep warm.
  2. Remove skillet from heat; add remaining 1/2 teaspoon oil. Beat eggs, egg whites, scallion, salt, and pepper in medium bowl until blended; pour into skillet. Cook over medium heat until eggs begin to set, about 1 1/2 minutes, pushing egg mixture toward center of skillet to form large, soft curds; continue cooking until eggs are just set, about 3 minutes longer.
  3. Place one-fourth of eggs on top of each slice of bacon. Top with 2 avocado slices and 2 tomato slices; cover with tops of buns.
  4. Per serving: 1 sandwich