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Egg Mock-Muffin Sandwich

Egg Mock-Muffin Sandwich
Total Preparation Time: less than 15 minutes Number of Servings: 4
Actual Cooking Time:less than 15 minutes Source:
Food Groups: Grains, Meat & Beans, Milk & Milk Products
Main Ingredient: Egg & Cheese, Pork, Rice, Pasta & Bread
Meal Type: Breakfast & Brunch
Origin: American
Special Features: Meals for one or two, Quick to Prepare (under 30 minutes), Simple (6 or less ingredients)

Easy to make egg sandwich.


4 English muffins, toasted
2 large Eggs
1/2 cup Egg substitute
4 slices Canadian Bacon
4 slices reduced-fat American or Cheddar cheese slices
Freshly ground Pepper
Canola cooking spray
4 empty tuna cans (or similar cans), washed and label removed


1. Coat half of a 9" or 10" nonstick frying pan with canola cooking spray and heat over medium heat. In a small bowl, beat the egg with egg substitute with a fork or whisk and set aside.
2. Place Canadian bacon in the pan, over the sprayed area. Spray the inside of the tuna cans with canola cooking spray, and set on the non-spayed side of the frying pan to start heating. When bottom side of the bacon is light brown, flip over and cook other side until light brown. Remove bacon from pan and set aside.
3. Pour 1/4 cup of the egg mixture into each tuna can. Sprinkle with freshly ground pepper to taste. When the surface of the egg begins to firm, cut around the inside of the cans with a butter knife to free the edges. Turn the eggs over with a cake fork and cook for 1 minute more. Remove eggs from can.
4. To assemble each sandwich, layer an English muffin bottom with a slice of cheese, then an egg patty, a piece of Canadian bacon, and the muffin top.

Nutrient Information
Calories: 279
Total Fat: 7 g
Saturated Fat: 3 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 808 mg
Carbohydrates: 28 g
Protein: 24 g
Fiber: 2 g
Vitamin A:
Vitamin C:
Calcium: 230 mg

Cook's Notes:

Can also prepare the eggs in the oven by pouring egg mixture into jumbo muffin tins and baking for 10-15 minutes at 350 degrees.