This delicious hearty breakfast of eggs, Canadian bacon and cheese served on toasted whole wheat muffins is a great start to the day, especially when made with all natural and organic ingredients. In an unconventional twist with an eye on convenience, we use a standard muffin baking pan to bake the eggs in a hot oven. Fun and simple to make, these sandwiches can be wrapped up for an easy grab-and-go breakfast. Serves 4 · 4 eggs · salt to taste · pepper to taste · 4 whole wheat English muffins · olive oil spray · 4 slices nitrate free, lean Canadian bacon · 4 slices mild cheddar cheese Ingredient Options: Turkey or tempeh bacon make easy substitutions.
Preheat oven to 350°F. Spray four muffin cups with canola or olive oil spray. Crack one egg into each sprayed muffin cup. Season with salt and pepper to taste and bake for 20 minutes or until the egg is set. Place the English muffins in the oven with the eggs until lightly toasted. Meanwhile, spray a skillet with olive oil spray and lightly brown the Canadian bacon on both sides. When browned, lay a slice of cheese on top of each slice of bacon, allowing the cheese to melt. Remove eggs and muffins from oven. Slice the muffins open. Top with bacon and melted cheese. Lay eggs on top and cover with the other half of the muffin. Variations: Scramble the eggs before putting in the muffin cups to bake, or if you have an egg poacher, you can skip the baking step and poach your eggs instead. Healthy Egg Muffin Sandwiches Nutrition Info Per Serving (174g-wt.): 380 calories (160 from fat), 18g total fat, 9g saturated fat, 26g protein, 28g total carbohydrate (4g dietary fiber, 6g sugar), 260mg cholesterol, 1400mg sodium Recipes from www.wholefoodsmarket.com/recipes