Egg Breakfast Sandwich

The next time you think about pulling through the drive-thru and choosing a 450 calorie Egg and Sausage McMuffin, make your own low-cholesterol version and save 60 calories!

Notes

Feel free to abjust the ingredients in this sandwich to your liking. Top with just bacon and cheese as pictured, or include different toppings if desired.

Ingredients

1 (8-ounce) package of mushrooms
1 large green pepper
1 small onion
4 ounces sliced turkey-ham
salt
salad oil
1 4-ounce container of liquid whole eggs, reduced cholesterol
1 13-ounce package, sandwich-size English muffins, reduced cholesterol
4 slices low fat cheese (optional)
12 slices turkey bacon, cooked (optional)

Instructions

Slice mushrooms. Dice green pepper, onion, and turkey-ham.
In nonstick 10-inch skillet over medium-high heat, in 1 tablespoon hot salad oil, cook mushrooms and 1/4 teaspoon salt until any liquid evaporates and mushrooms are golden brown; remove to bowl; keep warm.
Reduce heat to medium. In 1 more tablespoon hot salad oil, cook onion 5 minutes, stirring occasionally. Stir in green pepper and cook until onion is very tender and green pepper is lightly browned, about 5 minutes longer.
In medium bowl, with fork, beat liquid whole eggs, 1/4 teaspoon salt, turkey-ham, and 2 tablespoons water. Pour egg mixture into onion mixture in skillet. Reduce heat to medium-low and cook until eggs are set around edge; with spatula, gently lift edge as it sets, tilting skillet to allow uncooked portion to run under egg mixture. When egg mixture is set, remove skillet from heat.
Meanwhile, preheat broiler if manufacturer directs. With fork, split each English muffin in half. Place English muffins, cut-side up, on cookie sheet. Broil English muffins until lightly browned.
Cut omelet into quarters. On bottom half of each English muffin, place 1 quarter of omelet, folding omelet over slightly to fit. Spoon sautied mushrooms over sandwiches. Replace tops of muffins. Arrange sandwiches on platter with cherry tomatoes.