Whole Wheat Breakfast Sandwich

  1. Preheat oven (or toaster oven) to 400.
  2. Split English muffin; toast directly on oven rack.
  3. Transfer to a rimmed baking sheet (or toaster-oven tray).
  4. Spread muffin halves with butter.
  5. Layer bottom half with Canadian bacon, Swiss cheese, and tomato; sprinkle with coarse salt and ground pepper.
  6. Return to oven; bake until cheese has melted, about 5 minutes.
  7. Top with other muffin half.
  8. Per serving: 368 calories; 18 grams fat; 22.7 grams protein; 30.9 grams carbohydrates; 5 grams fiber.
  9. Note: Note: Instead of butter, you can spread the muffins with Dijon or grainy mustard; you can also use other types of cheese, such as provolone or cheddar.

whole wheat, butter, bacon, swiss cheese, tomatoes, salt

Taken from www.food.com/recipe/whole-wheat-breakfast-sandwich-262039 (may not work)

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