Egg & Bacon Cauliflower English Muffin Breakfast Sandwiches

Egg & Bacon Cauliflower English Muffin Breakfast Sandwiches

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From: EatingWell.com, October 2018

Use English muffins made with riced cauliflower in place of wheat English muffins to make a tasty breakfast sandwich that's far lower in carbs than traditional versions. With the addition of a runny egg, crisp bacon, creamy avocado and juicy tomato, you have a satisfying healthy breakfast that will keep you full until lunch.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 teaspoons extra-virgin olive oil
  • 4 large eggs
  • Pinch of salt
  • Pinch of ground pepper
  • 1 tablespoon water
  • 8 Cauliflower English Muffins (see associated recipe)
  • 4 slices bacon, cooked and halved
  • 4 slices tomato
  • ½ avocado, cut into 8 slices

Preparation

  • Prep

  • Ready In

  1. Heat oil in a large nonstick skillet over medium heat. Crack eggs into the pan; sprinkle with salt and pepper. Add water; cover and cook until the egg whites are just set, 2 to 4 minutes.
  2. Place 1 cooked egg on each of 4 muffins. Top each with 2 pieces of bacon, 1 slice tomato and 2 slices avocado. Top with the remaining muffins.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 345 calories; 25 g fat(9 g sat); 5 g fiber; 11 g carbohydrates; 21 g protein; 137 mcg folate; 269 mg cholesterol; 4 g sugars; 0 g added sugars; 895 IU vitamin A; 70 mg vitamin C; 271 mg calcium; 2 mg iron; 563 mg sodium; 723 mg potassium
  • Nutrition Bonus: Vitamin C (117% daily value), Folate (34% dv), Calcium (27% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 fat, 1½ high-fat protein, 1½ vegetable, 1 medium-fat protein

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