This is one of my Favorite breakfast items, and its so fast & easy! I used to grab a Bacon, Egg, & Cheese Biscuit from McDonald’s on my way to school all the time before I got diagnosed with Celiac disease, so I was super sad when I couldn’t have them anymore. Luckily my wonderful husband figured out how to make our own version. {You may be asking yourself, “Is this really a recipe for a sandwich?” The answer is yes, yes it is.}
Breakfast Sandwich
2015-05-05 19:54:27
Serves 1
Prep Time
5 min
Cook Time
3 min
Total Time
8 min
Nutrition Facts
Serving Size
214g
Servings
1
Amount Per Serving
Calories 426
Calories from Fat 191
% Daily Value *
Total Fat 21g
33%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 414mg
138%
Sodium 1276mg
53%
Total Carbohydrates 28g
9%
Dietary Fiber 2g
6%
Sugars 1g
Protein 28g
Vitamin A
16%
Vitamin C
0%
Calcium
38%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 GF English muffin {e.g. Food for Life}
- 2 eggs
- 1 slice cheese {e.g. Kraft American singles}
- 1 large slice Canadian Bacon {and/or other meats such as regular bacon :)}
Instructions
- Begin by cooking eggs in an omelet like fashion {one solid mixture of eggs.} While the eggs are cooking, toast muffins.
- When eggs are fully cooked {divide portions if making multiple sandwiches &} fold omelet to "sandwich size"portion. {Alternatively, you can microwave eggs in ramekin like the ones pictured for a perfect circle.}
- Place eggs on toasted muffin, top with cheese, and let melt.
- Add with meat {or whatever sounds good} and enjoy!
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