Healthy Start Breakfast Sandwich Recipes

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HEALTHY BREAKFAST SANDWICH



Healthy Breakfast Sandwich image

Provided by Ellie Krieger

Categories     main-dish

Time 45m

Yield 4 servings, (1 serving equals 1 sandwich)

Number Of Ingredients 8

Nonstick cooking spray
4 eggs
4 egg whites
1/4 cup minced chives
1/4 cup minced parsley
4 whole-wheat English muffins
4 1/2-inch round slices Canadian bacon
1 large beefsteak tomato, sliced into 1/2-inch thick slices

Steps:

  • Crack eggs and egg whites into a bowl and whisk. Add chives and parsley and stir to incorporate. Spray a large nonstick skillet with cooking spray. Ladle 1/4 egg mixture into skillet and cook, omelet style, until eggs are cooked through, about 1 to 2 minutes per side. Slide omelet onto a plate and repeat with remaining eggs; cover with foil to keep warm. In same skillet, heat Canadian bacon until warm, about 1 to 2 minutes per side. Toast English muffin. Fold omelet in to fit English muffin, then place omelet on 1 muffin half. Top with a bacon slice, then tomato, then top with other muffin half.

Nutrition Facts : Calories 330, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 245 milligrams, Sodium 920 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 25 grams

HEALTHY BREAKFAST SANDWICH RECIPE BY TASTY



Healthy Breakfast Sandwich Recipe by Tasty image

Here's what you need: egg, fresh spinach, red bell pepper, black pepper, salt, whole wheat english muffin, avocado

Provided by Julie Klink

Categories     Breakfast

Time 30m

Yield 1 serving

Number Of Ingredients 7

1 egg
¼ cup fresh spinach
2 tablespoons red bell pepper, chopped
black pepper, to taste
salt, to taste
1 whole wheat english muffin
avocado, sliced

Steps:

  • In a medium bowl, whisk together the egg, spinach, red bell pepper, black pepper, and salt.
  • Heat a nonstick pan over medium heat. Place a greased mason jar lid right-side up in the pan. Slowly pour the egg mixture into the lid. Cover the pan and cook for 3 minutes, until the egg has set on the bottom.
  • Remove the cover and use a fork pull the lid off of the egg. Flip the egg and cook for another 3 minutes, until cooked through.
  • Place the egg patty on the English muffin and top with the sliced avocado.
  • Enjoy!

HEALTHY START BREAKFAST SANDWICH



Healthy Start Breakfast Sandwich image

Start the day with this healthy sandwich, NO Eggs. Instead of butter, you can spread the muffins with Dijon ot grainy mustard; you can also use other types of cheese such as provolone, Montery jack or cheddar.

Provided by Barb G.

Categories     Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 6

1 whole wheat English muffin
1/2 tablespoon butter
2 slices Canadian bacon
1 -2 slice swiss cheese
1 slice tomatoes
salt and pepper, to taste

Steps:

  • Preheat oven (or toaster oven) to 400 degrees; toast muffin directly on oven rack. Transfer to a rimmed baking sheet (or toaster-oven tray) and spread with the 1/2 tablespoon butter.
  • Layer bottom half with the 2 slices Canadian bacon, the cheese and the tomato, sprinkle with salt and pepper.
  • Return to oven; bake until cheese has melted, about 5 minutes; top with other half of muffin half, Enjoy.

Nutrition Facts : Calories 384.4, Fat 18.9, SaturatedFat 10.1, Cholesterol 69.5, Sodium 1319.2, Carbohydrate 29.9, Fiber 4.7, Sugar 6.2, Protein 25.4

HEALTHY BREAKFAST SANDWICH



Healthy Breakfast Sandwich image

A quick and easy breakfast with whole grain muffins, egg whites, spinach, and fresh tomato.

Provided by Molly

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 10m

Yield 2

Number Of Ingredients 4

¾ cup liquid egg whites
2 whole-wheat English muffins, split
½ cup baby spinach leaves
2 slices fresh tomato

Steps:

  • Cook egg whites in a nonstick skillet over medium heat until opaque, about 4 minutes.
  • Toast English muffins. Divide cooked egg whites between 2 muffin bottoms. Top with spinach, 1 tomato slice, and muffin tops.

Nutrition Facts : Calories 185.5 calories, Carbohydrate 28.8 g, Fat 1.5 g, Fiber 5 g, Protein 16.3 g, SaturatedFat 0.2 g, Sodium 474 mg, Sugar 6.7 g

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