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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. Source: EatingWell.com, October 2018

Carolyn Casner
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Ingredients

Directions

  • 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.

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  • 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 Facts

345 calories; 25.1 g total fat; 269 mg cholesterol; 563 mg sodium. 11 g carbohydrates; 20.5 g protein; Full Nutrition

Reviews

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