Description
A quick, high-protein egg sandwich made in the microwave with turkey bacon, melted cheddar, and fresh spinach on a toasted English muffin. Perfect for busy mornings.
Ingredients
Scale
- 1 whole wheat English muffin, split and toasted
- 1 tablespoon shredded reduced-fat cheddar cheese
- 3 fresh spinach leaves
- 1 slice lean turkey bacon or beef bacon (cooked)
- 1/4 cup liquid egg substitute (or 1 large egg, beaten)
- 1 tablespoon chunky salsa
Instructions
- Coat a 6-oz microwave-safe ramekin or custard cup with non-stick cooking spray to ensure easy release.
- Place the slice of turkey bacon or beef bacon in the bottom of the cup and pour the egg substitute over it.
- Microwave on high for 30 seconds, then stop and stir the mixture briefly.
- Cook for an additional 15 to 25 seconds until the egg is almost fully set.
- Top the egg with salsa and shredded cheese, then microwave for about 10 seconds until the cheese melts.
- Place spinach leaves on the bottom half of the toasted English muffin.
- Slide the egg and meat patty onto the spinach and cover with the muffin top to serve.
Notes
If you don’t have a microwave, you can scramble the egg mixture in a small non-stick skillet over medium heat for 2-3 minutes. This recipe is naturally pork-free when using turkey or beef bacon alternatives.
- Prep Time: 5 min
- Assembly: 1 min
- Cook Time: 3 min
- Category: Breakfast
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 215
- Sugar: 7g
- Sodium: 740mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 10mg
Keywords: Egg Sandwich, microwave breakfast, easy breakfast sandwich, healthy egg recipe, quick morning meal