Eggs & Bacon Cauliflower English Muffin Sandwiches

Use English muffins made with riced cauliflower in place of wheat English muffins to make a tasty breakfast sandwich that's far lower in carbs than traditional versions. With the addition of a runny egg, crisp bacon, creamy avocado and juicy tomato, you have a satisfying healthy breakfast that will keep you full until lunch. 

Ingredients

·         2 teaspoons extra-virgin olive oil

·         4 large eggs

• Pinch of salt
• Pinch of ground pepper
• 1 tablespoon water
• 8 Cauliflower English Muffins (see associated recipe)
• 4 slices bacon, cooked and halved
• 4 slices tomato
• ½ avocado, cut into 8 slices
• 4 slices bacon, cooked and halved
• 4 slices tomato
• ½ avocado, cut into 8 slices

Preparation

• Prep: 35 m
• Ready In: 1 h

1. Heat oil in a large nonstick skillet over medium heat. Crack eggs into the skillet. Sprinkle with salt and pepper. Add water and cover skillet. Cook until the egg whites are just set, 2 to 4 minutes.
2. Place 1 cooked egg on each of 4 Cauliflower English Muffins. Top each one with 2 pieces of bacon, 1 slice tomato and 2 slices avocado. Top with the remaining Cauliflower English Muffins.

Nutrition information

• Serving size: 1 sandwich
• Per serving: 345 calories; 25 g fat(9 g sat); 5 g fiber; 11 g carbohydrates; 21 g protein; 137 mcg folate; 269 mg cholesterol; 4 g sugars; 0 g added sugars; 895 IU vitamin A; 70 mg vitamin C; 271 mg calcium; 2 mg iron; 563 mg sodium; 723 mg potassium
• Nutrition Bonus: Vitamin C (117% daily value), Folate (34% dv), Calcium (27% dv)
• Carbohydrate Servings: ½
• Exchanges: 2 fat, 1½ high-fat protein, 1½ vegetable, 1 medium-fat protein