Ingredients
| large EGGS, beaten |
4
|
| English muffins, split, toasted |
4
|
| American cheese (3 oz.) |
4 slices
|
| crisp-cooked bacon |
4 slices
|
Directions
- COAT large nonstick skillet with cooking spray; HEAT over medium heat until hot.
- POUR in eggs. As eggs begin to set, gently PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking—pulling, lifting, and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly.
- SPOON eggs onto muffin bottoms, dividing evenly. TOP each with cheese and bacon. COVER with muffin tops.
Insider Tips
This recipe is an excellent source of protein, folate, and choline, and a good source of vitamin A.
Nutritional Info
Per Serving: 1/4 of Recipe
| Calories |
329
|
| Total fat |
15 g
|
| Saturated fat |
7 g
|
| Polyunsaturated fat |
2 g
|
| Monounsaturated fat |
5 g
|
| Cholesterol |
218 mg
|
| Sodium |
822 mg
|
| Carbohydrates |
28 g
|
| Fiber |
2 g
|
| Sugar |
3 g
|
| Protein |
19 g
|
| Vitamin A |
132 mcg
|
| Vitamin D |
2 mcg
|
| Folate |
79 mcg
|
| Choline |
173 mg
|
| Calcium |
267 mg
|
| Iron |
3 mg
|
| Potassium |
246 mg
|