Breakfast bagelwich
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Canadian bacon; sliced |
| 8 | 1-ounce mini bagels; split | |
| 1 | cup | Egg substitute |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Dill weed |
| 8 | mediums | Scallions; 3\" halved lengthwise |
Directions
Date: Fri, 15 Mar 1996 00:29:31 EST From: MarySpero@... (MS MARY E SPERO) Source: Weight Watchers Magazine, April, 1988 In 12" nonstick skillet over medium-high heat, saute bacon 1 minute on each side. Wipe skillet with paper towel. Reduce heat to low. Place one piece bacon on bottom half of each bagel; set aside. In small bowl; combine egg substitute, salt and dill weed; add to skillet. When eggs become firm around the edges, push set portion to center, allowing uncooked portion to flow to edges of pan. Do not stir. Turn eggs over and cook to desired doneness. Place ⅛ of the egg mixture on each piece bacon; top with scallion and cover with tops of bagels. Makes 4 servings.
Each serving provides: 2 protein, 2 bread, ¼ vegetable. Per serving: 226 cal, 17 g pro, 3 g fat, 33 g car, 841 mg sod, 14 mg chol.
MC-RECIPE@...
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From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .
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