Egg & Cheese Bagel

• 1 cup fat-free liquid egg substitute
• 4 slices KRAFT 2% Milk Sharp Cheddar Singles
• 4 small whole wheat s
• 1/4 cup trans fat free canola-based soft margarine
• 4 medium oranges
• 32 fl oz (4 cups) drinking water

1. Spray non-stick skillet with cooking spray and heat over medium heat.
2. Add egg substitute; season as desired with salt-free seasoning.
3. Cook thoroughly, stirring occasionally.
4. Divide cooked eggs into 4 servings; top each with 1 slice of cheese and cook until cheese melts.
5. For each serving; top 1 bagel half with 1 Tbsp.
6. margarine.
7. Add 1/4 of the cheese-topped eggs and other bagel half.
8. Serve 1 orange with each egg sandwich.
9. Serve each person an 8 fl oz glass of water with their breakfast.

liquid egg substitute, milk, whole wheat s, trans fat free, oranges, water

Taken from www.kraftrecipes.com/recipes/egg-cheese-bagel-58994.aspx (may not work)