English Muffin Breakfast Sandwiches Recipe

Summary

Difficulty LevelMediumHealth IndexHealthy
Servings1Cuisine
CourseMethod
DishMain Ingredient

Ingredients

 English muffins2 , split into halves and toasted
 Plain non fat yogurt2 Tablespoon
 Mustard1 Tablespoon (Spicy Brown / Dijon)
 Dried tarragon leaves/Dried basil leaves1⁄2 Teaspoon
 Canadian bacon slices4
 Tomato slices4 Large (1/4 Inch Thick)
 Low fat swiss cheese slices/1 cup / 4 ounces shredded part skim mozzarella cheese2 Ounce, cut crosswise into halves (2 Slices, 1 Ounce Each)
 Poached eggs4 (Kept Warm)

Nutrition Facts

Serving size: Complete recipe

Calories 1045 Calories from Fat 327

% Daily Value*

Total Fat 37 g56.9%

Saturated Fat 11 g54.9%

Trans Fat 0 g

Cholesterol 920.4 mg

Sodium 2462.1 mg102.6%

Total Carbohydrates 103 g34.4%

Dietary Fiber 17.3 g69.2%

Sugars 27.9 g

Protein 84 g168.2%

Vitamin A 144.9% Vitamin C 162.9%

Calcium 109% Iron 76.8%

*Based on a 2000 Calorie diet

Directions

1. Preheat broiler.
2. Place muffin halves on baking sheet or broiler pan.
3. Combine yogurt, mustard and tarragon in small bowl; stir until well blended. Spread 1/4 of yogurt mixture evenly over each muffin half. Top each muffin half with Canadian bacon and tomato slice.
4. Top each tomato slice with cheese slice half. Place under broiler about 4 inches from heat source; broil 1 minute or until cheese begins to brown slightly. Top with poached eggs. Sprinkle with paprika, if desired.
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