Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

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
Advertisement

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.

    Advertisement
  • 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; 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.
Advertisement

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0