Bacon, Egg & Lettuce Sandwich
Two slices of cooked and crumbled bacon, a pan-fried egg, a few pieces of lettuce leaves, and a whole wheat English muffin make a quick and delicious breakfast sandwich.
Yield
1 servingsPrep
5 minCook
0 minReady
8 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
english muffins
split into half, toasted if needed |
*
|
| ½ | tablespoon |
dijon mustard
or any your favorite mustard |
|
| 1 | large |
eggs
pan-fried |
|
| 2 | slices |
bacon
cooked, drained and crumbled |
|
| 1 | x |
red hot pepper sauce
to taste, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
english muffins
split into half, toasted if needed |
*
|
| 7.5 | ml |
dijon mustard
or any your favorite mustard |
|
| 1 | large |
eggs
pan-fried |
|
| 2 | slices |
bacon
cooked, drained and crumbled |
|
| 1 | x |
red hot pepper sauce
to taste, optional |
*
|
Directions
Spread the dijon mustard on the bottom piece of the English muffin.
Top with lettuce, pan-fried egg, and crumbled bacons.
Drizzle a few dashes of hot sauce if needed.
Place the remaining top piece of the English muffin on top to make a sandwich.
Serve.
