Lite English Muffin Breakfast Sandwich

lite english muffing breakfast sandwich

I have so much to do today that I really needed a jump-start this morning without sending my heart and cholesterol into overdrive.  I have to weed the flower/vegetable beds, amend the soil with my compost, plant lettuce, then spread mulch.  And, of  course my husband conveniently got called out to work so I am on my own. This delicious bacon, egg, and cheese sandwich on an English muffin ‘lightened up’ was just what I needed.  It was quick, simple and easy yet healthy and yummy.  I like to leave my yolk whole so it is super messy.  If it’s not dripping down your hand it can’t be good, right?  Same goes for my cheeseburgers!



  1. Toast english muffin and slather each side with lite butter.
  2. Break 1 piece of cooked bacon in half and place on english muffin.
  3. Fry egg and when you flip it over add your reduced calorie cheese. When it’s finished cooking layer it on top of your bacon.
  4. Add 1 slice of ripe tomato and then a romaine lettuce leaf and a thin slice of onion.
  5. Serve with ice-cold milk and your favorite fruit for a healthy breakfast.

Preparation time: 10 minute(s)

Number of servings (yield): 1



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