Whole Wheat Breakfast Sandwich
- 1 whole wheat English muffin
- 12 tablespoon butter
- 2 slices Canadian bacon
- 1 -2 slice swiss cheese
- 1 slice tomatoes
- coarse salt and pepper
- Preheat oven (or toaster oven) to 400.
- Split English muffin; toast directly on oven rack.
- Transfer to a rimmed baking sheet (or toaster-oven tray).
- Spread muffin halves with butter.
- Layer bottom half with Canadian bacon, Swiss cheese, and tomato; sprinkle with coarse salt and ground pepper.
- Return to oven; bake until cheese has melted, about 5 minutes.
- Top with other muffin half.
- Per serving: 368 calories; 18 grams fat; 22.7 grams protein; 30.9 grams carbohydrates; 5 grams fiber.
- 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)