Open Faced Breakfast Sandwich

Open Faced Breakfast Sandwich

Tonia Bloom
Original recipe is from "The Everyday Dash Diet Cookbook". See link below. This recipe uses egg substitute and only half of an English muffin. We doubled the recipe to make 2 sandwiches. You can save one for later by wrapping in plastic wrap and refrigerate for the next day. Changes we made: Unseasoned liquid egg substitute instead of seasoned (decreases sodium by 70 mg), added some salt free seasoning of your choice (flavor booster), and dried chives as garnish instead of the chopped scallion.
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Cook Time 10 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 2
Sodium 349 mg

Ingredients
  

  • 1 Whole Wheat English Muffin
  • 2 Reduced Fat Swiss Cheese
  • 1 cup Liquid Egg Substitute
  • 1/2 tsp Salt Free Seasoning
  • 1 tsp Dried Chives
  • Olive Oil Spray

Instructions
 

  • Toast the English muffin as desired and top with cheese after removing from toaster. In small non-stick skillet, spray with olive oil and heat over medium heat. Add the egg substitute, sprinkle with salt free seasoning, and cook until edges are set. Use a heatproof spatula to lift edges so uncooked egg substitute can flow underneath. Keep doing this until egg substitute is cooked completely which is about 2 minutes. Divide the cooked eggs and transfer to each English muffin half. Garnish with the chives and serve hot.
Nutrition Facts
Open Faced Breakfast Sandwich
Amount per Serving
Calories
166
% Daily Value*
Fat
 
2
g
3
%
Cholesterol
 
8
mg
3
%
Sodium
 
349
mg
15
%
Carbohydrates
 
17
g
7
%
Fiber
 
2
g
8
%
Protein
 
21
g
42
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Breakfast & Brunch, Meal Prep Recipes
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