This Egg Breakfast Sandwich is one of my go to breakfasts when I”m busy during the week going to my other job! Good tasting and good for you, this egg breakfast sandwich is both filling and low cal! This versatile recipe works with back or side bacon. I make the egg rounds on Sunday and then I’m good for a whole week of super healthy, nutritious breakfasts. This is great when I don’t really have time to be whipping something up before I take off to work. The recipe is very versatile and can be catered to whatever tickles your fancy.
To this Egg Breakfast Sandwich, I prefer to add some Parmesan Herb blend seasoning that McCormick’s makes instead of actual Parmesan cheese for a lower calorie version which is still full of flavor. The sky is the limit for these little sandwiches. I tend to go the easy route and not put any extra veggies in but you could do that as well. Saute some onion and red pepper before adding to the egg mixture. This would be a tasty addition.
I have included a picture of the pan I use to make these in case my description of it is a little difficult to imagine! This recipe takes no time at all to prepare or to cook. I also like to put a dab of my homemade Thousand Island Dressing on the bun for a nice extra kick. You can find the recipe for Thousand Island dressing on my website as well. Please enjoy this F.E.A.R. creation and if you have a moment, please send me a note about what you thought of it. If you could include a picture of this dish, that would be great! Please include #eggbreakfastsandwich with your picture.
- 3 large Eggs
- 1/2 Cup Egg Whites I buy egg whites at Costco...it is much easier this way and I don't waste the yolk!
- 6 Slices Back Bacon
- 6 English Muffins
- 6 Slices Processed Cheese Slices or Cheddar Cheese I prefer the processed slices as they are nice and creamy but you can chose what you like best.
- 1 Tbsp Parmesan cheese
- To Taste Salt and Pepper
Turn oven on to 350 degrees. Combine eggs and egg whites in a bowl and beat until fluffy and well combined. Add Parmesan, salt and pepper and pour the mix into a flat muffin tin. This size is perfect to fit into the English muffin once it's cooked. You have to take care to transfer these uncooked egg rounds to the preheated oven as they are very easy to spill.....I did that not too long ago and made a big mess in my oven! So, once you have them in the oven, it will take about 7-10 min for them to cook....you can check for doneness as they will be firm when ready, Remove when ready and place each one in a muffin along with the back bacon and the cheese slices. Place in the microwave for 30 sec to one minute to heat up the muffin and back bacon and melt the cheese.
Here is a picture of the pan that I use to make these egg rounds. It is a perfect size for the english muffins. It took some effort to find such a pan but I persevered and found this at a gourmet food warehouse. I am sure that you will also be able to find it. You could also use muffin tins but I personally don't like the size as much as I do with this pan