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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.

Carolyn Casner
Source: EatingWell.com, October 2018




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Associated Recipes

Nutrition Facts

345 calories; protein 20.5g 41% DV; carbohydrates 11g 4% DV; exchange other carbs 0.5; dietary fiber 4.6g 18% DV; sugars 3.6g; fat 25.1g 39% DV; saturated fat 9.4g 47% DV; cholesterol 269.3mg 90% DV; vitamin a iu 894.8IU 18% DV; vitamin c 69.7mg 116% DV; folate 136.8mcg 34% DV; calcium 271.2mg 27% DV; iron 2mg 11% DV; magnesium 47.4mg 17% DV; potassium 722.6mg 20% DV; sodium 562.6mg 23% DV; thiamin 0.2mg 16% DV.


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