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Breakfast Sandwich

sandwiches, low fat, breakfast

1 English muffin
1 slice Canadian bacon
1/4 cup egg substitute
1 ounce shredded light cheese

Toast the muffin. In a small non-stick pan, warm the Canadian bacon, then scramble the egg substitute. On top of one of the English muffin halves, place the bacon, then the egg and shredded cheese. You may broil or microwave until the cheese melts. Top with the other half of the muffin. This recipe yields 1 serving. Comments: Biscuits and croissants are higher in fat and sodium than English muffins. For variety, add a slice of fresh tomato and onion -- adds negligible calories, fat and sodium. Nutritional Analysis Per Serving: Calories 290; Fat (grams) 9; Percent calories from fat 28; Percent polyunsaturated 6; Percent saturated 15; Percent monounsaturated 7; Cholesterol (milligrams) 30; Sodium (milligrams) 930; Protein (grams) 26; Carbohydrate (grams) 27.

Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-05-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 274 Calories (kcal); 10g Total Fat; (32% calories from fat); 17g Protein; 29g Carbohydrate; 15mg Cholesterol; 784mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those following calorie-controlled diets may count one serving as: 2 meat, 2 starch servings. Weight Watcher points calculated at 7 Nutr. Assoc. : 0 0 0 0

Yield: 1 serving

Preparation Time: 0:00

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