Better Bacon, Egg & Cheese Sandwich
PREP TIME: 5 minutes
TOTAL TIME: 25 minutes
SERVINGS: 6
TOTAL TIME: 25 minutes
SERVINGS: 6
6 lg eggs
4 lg egg whites
½ c 2% milk
2 Tbsp finely grated Parmesan (optional)
2 dashes hot-pepper sauce (optional)
6 slices uncured Canadian-style bacon
6 whole grain English muffins, toasted
6 slices reduced-fat Cheddar or Swiss
4 lg egg whites
½ c 2% milk
2 Tbsp finely grated Parmesan (optional)
2 dashes hot-pepper sauce (optional)
6 slices uncured Canadian-style bacon
6 whole grain English muffins, toasted
6 slices reduced-fat Cheddar or Swiss
1. HEAT oven or toaster oven to 350°F with rack in center position. Coat 8" × 8" baking pan with olive oil spray.
2. WHISK together eggs, egg whites, milk, Parmesan (if using), hot-pepper sauce (if using), and ¼ tsp black pepper. Pour into prepared pan. Bake until eggs are set, 20 minutes. Cut into 6 squares.
3. COOK bacon in large skillet coated with olive oil spray over medium-high heat, turning, until golden brown, about 3 minutes.
4. TOP bottoms of English muffins evenly with egg, cheese, and bacon. Bake until cheese is melted. Top with remaining muffin halves.
2. WHISK together eggs, egg whites, milk, Parmesan (if using), hot-pepper sauce (if using), and ¼ tsp black pepper. Pour into prepared pan. Bake until eggs are set, 20 minutes. Cut into 6 squares.
3. COOK bacon in large skillet coated with olive oil spray over medium-high heat, turning, until golden brown, about 3 minutes.
4. TOP bottoms of English muffins evenly with egg, cheese, and bacon. Bake until cheese is melted. Top with remaining muffin halves.
NUTRITION (per serving) 373 cal, 29 g pro, 33 g carb, 2 g fiber, 13.5 g fat, 6 g sat fat, 848 mg sodium
Brunch Quiche
PREP TIME: 10 minutes
TOTAL TIME: 1 hour 5 minutes + standing time
SERVINGS: 8
TOTAL TIME: 1 hour 5 minutes + standing time
SERVINGS: 8
1 store-bought pie dough for 9" crust (we used Immaculate Baking Company)
1 c 2% milk
3 lg eggs
3 lg egg whites
2 Tbsp snipped fresh chives or scallion greens (optional)
8 oz sliced mushrooms
½ c finely chopped onion
3 oz Swiss, fontina, or Gruyere, grated (about ¾ c)
2 oz sliced low-sodium deli ham, torn into small pieces
1 c 2% milk
3 lg eggs
3 lg egg whites
2 Tbsp snipped fresh chives or scallion greens (optional)
8 oz sliced mushrooms
½ c finely chopped onion
3 oz Swiss, fontina, or Gruyere, grated (about ¾ c)
2 oz sliced low-sodium deli ham, torn into small pieces
1. HEAT oven to 400°F with rack in center position.
2. FIT pie dough into 9" pie plate or tart pan and line with foil and dried beans or pie weights. Bake until crust is pale golden, about 10 minutes. Remove foil and weights and let crust cool.
3. REDUCE oven temperature to 350°F. Whisk together milk, eggs, egg whites, and chives (if using) in bowl. Heat large nonstick skillet coated with olive oil spray over medium-high heat. Add mushrooms and onion and cook, stirring, until golden and tender, about 5 minutes. Let cool slightly and stir into milk mixture.
4. SCATTER cheese and ham over bottom of cooled crust. Pour in milk mixture. Bake until filling is set, about 40 minutes. Let stand 10 minutes before slicing into 8 wedges.
2. FIT pie dough into 9" pie plate or tart pan and line with foil and dried beans or pie weights. Bake until crust is pale golden, about 10 minutes. Remove foil and weights and let crust cool.
3. REDUCE oven temperature to 350°F. Whisk together milk, eggs, egg whites, and chives (if using) in bowl. Heat large nonstick skillet coated with olive oil spray over medium-high heat. Add mushrooms and onion and cook, stirring, until golden and tender, about 5 minutes. Let cool slightly and stir into milk mixture.
4. SCATTER cheese and ham over bottom of cooled crust. Pour in milk mixture. Bake until filling is set, about 40 minutes. Let stand 10 minutes before slicing into 8 wedges.
NUTRITION (per serving) 228 cal, 11 g pro, 16 g carb, 0.5 g fiber, 13 g fat, 6 g sat fat, 275 mg sodium
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