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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

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Read the full recipe after the video.

Recipe Summary test

active:
35 mins
total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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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.

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Nutrition Facts

1 sandwich
345 calories; protein 20.5g; carbohydrates 11g; dietary fiber 4.6g; sugars 3.6g; fat 25.1g; saturated fat 9.4g; cholesterol 269.3mg; vitamin a iu 894.8IU; vitamin c 69.7mg; folate 136.8mcg; calcium 271.2mg; iron 2mg; magnesium 47.4mg; potassium 722.6mg; sodium 562.6mg; thiamin 0.2mg.

2 fat, 1 1/2 high-fat protein, 1 1/2 vegetable, 1 medium-fat protein

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