Bacon, Egg & Cheese Skillet Breakfast Sandwich
Entire recipe: 293 calories, 7.5g total fat (3.5g sat. fat), 772mg sodium, 29.5g carbs, 5.5g fiber, 4g sugars, 27g protein
Cook: 5 minutes
1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
2 slices whole grain bread with 60–80 calories per slice
3 tbsp. shredded reduced-fat cheddar cheese
1 tbsp. precooked crumbled bacon
1/8 tsp. garlic powder
1/8 tsp. onion powder
Bring a skillet sprayed with nonstick spray to medium heat. Add egg whites/substitute and evenly coat the bottom. Sprinkle with garlic powder and onion powder. Place bread slices side by side in the center of the skillet. Cook for 3 minutes, or until cooked through.
Gently flip with a spatula so the bread is on the bottom and the egg layer is on top. Top one half with cheese and bacon. If desired, fold the outer sides of excess egg over the bread. Fold the other half over the first, forming the sandwich.
Gently press down with a spatula to seal, and cook for 1 minute.
MAKES 1 SERVING
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