Bacon, Egg and Cheese Breakfast Sandwich
( The Biggest Loser Family Cookbook by Chef Devin Alexander)
1 strip extra-lean turkey bacon, cut in half crosswise
Olive oil spray
1 large egg white
1 light multigrain or whole wheat English muffin (8 grams fiber per muffin like Thomas’), toasted
1 (3/4-ounce) slice fat-free yellow American cheese
Place a small nonstick skillet over medium-high heat and add the bacon. Cook for 2 to 3 minutes per side, or until crisp. Remove from the pan and cover to keep warm.
Spray a 3-1/2″ or 4″ microwave-safe bowl with the olive oil spray and add the egg white. Microwave for 30 seconds. Continue microwaving in 15-second intervals until it is just set completely.
Assemble the sandwich by placing the bottom half of the warm English muffin, inside up, on a plate. Top with the cheese, the egg, then the bacon. Add the English muffin top and serve.
Makes 1 serving
Per Serving: 183 calories, 17 g protein, 25 g carbohydrates, 5 g fat, 2 g saturated, 22 mg cholesterol, 8 g fiber, 625 mg sodium
