Low Fat Breakfast Sandwich Recipes

Steps:

• Diagonally slice bread in half. Place bread slices and Canadian bacon in a toaster oven. Select medium toasting level. (or preheat a conventional oven to 300 and cook for 10 minutes).
• Once toasted, flip Canadian bacon. Fold cheese slice to make two triangles, place on bread slices. Toast again at medium level.
• Meanwhile spray small frying pan with olive cooking spray. Cook egg according to preference (about 2 minutes per side for hard eggs, less for over easy eggs). Sprinkle each side with red pepper.
• To build sandwich, place once slice of bread cheese side up, followed by egg, then Canadian bacon. Finish by topping with remaining bread slice, cheese side down.

Steps:

• Heat a small skillet over medium-low heat.
• Spray the pan with non-stick cooking spray.
• Beat the egg in a small bowl and add salt, pepper and/or a dash of milk (for a fluffier egg).
• Cook the egg over med-low heat in an omelette style fashion (meaning, don't scramble the egg, but let it take the shape of the pan).
• Flip and cook on the other side.
• Assemble the sandwich -- English muffin bottom, egg (folded to fit), turkey bacon, cheese, English muffin top.
• The sandwich can then be place in the toaster oven or convection oven to toast the bread and melt the cheese -- However.
• I like to make as many of these as I can, foodvac them, and freeze them. In the morning while I'm getting ready, I pop one in the convection oven at about 375 degrees and in 15 minutes I have a sandwich better than they can make at McDonalds -- To-Go!
• Enjoy!
• Note: Sorry if the instructions were lengthy for such a simplistic recipe!

Steps:

• Crack eggs and egg whites into a bowl and whisk. Add chives and parsley and stir to incorporate. Spray a large nonstick skillet with cooking spray. Ladle 1/4 egg mixture into skillet and cook, omelet style, until eggs are cooked through, about 1 to 2 minutes per side. Slide omelet onto a plate and repeat with remaining eggs; cover with foil to keep warm. In same skillet, heat Canadian bacon until warm, about 1 to 2 minutes per side. Toast English muffin. Fold omelet in to fit English muffin, then place omelet on 1 muffin half. Top with a bacon slice, then tomato, then top with other muffin half.

Steps:

• Cook egg whites in a nonstick skillet over medium heat until opaque, about 4 minutes.
• Toast English muffins. Divide cooked egg whites between 2 muffin bottoms. Top with spinach, 1 tomato slice, and muffin tops.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 12 standard muffin cups with cooking spray.
• Place cereal in a resealable plastic bag. Crush slightly with a rolling pin to make 1 1/2 cups.
• Mix crushed cereal, flour, brown sugar, baking powder, and baking soda together in a large bowl. Stir in mashed bananas, milk, egg whites, applesauce, raisins, and chocolate chips until batter is just moistened. Divide batter evenly among muffin cups.
• Bake in the preheated oven until golden brown, 18 to 22 minutes. Let stand for 2 minutes in the pan before removing to a cooling rack. Serve warm if desired.