Ingredients for Low Fat Breakfast Sandwich
- 1 whole wheat English muffin, split
- Low Fat Margarine
- Low Fat Ham
- Fat Free American Cheese
- 1/4 cup egg substitute (or 1 egg, lightly beaten)
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How to Make Low Fat Breakfast Sandwich
- Lightly butter one side of each English muffin half or spray with cooking spray.
- Heat a non-stick skillet over medium heat. Place the muffin halves, butter-side down, in the skillet and toast for 1-2 minutes per side, until lightly browned.
- Remove muffins from skillet and set aside.
- Add the ham to the skillet and heat through for about 30 seconds per side.
- Pour the egg substitute into the skillet.
- Cook, stirring gently, until the egg is just set but still slightly moist (about 1-2 minutes).
- Place the cooked ham on the bottom half of the English muffin.
- Spoon the cooked egg substitute over the ham.
- Top with a slice of low-fat cheese.
- Cover with the top half of the English muffin.
- Let the sandwich sit for a minute to allow the cheese to melt slightly. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
14g
Fat
6g
Carbs
11g