This week seems to have a morning theme here on the blog. If you love breakfast as much as we do, try this breakfast sandwich -- it won’t take too long to concoct and is sure to make you a very happy camper in the morning. The following recipe makes 4 sandwiches:


  • Nonstick cooking spray
  • 4 eggs and 4 egg whites
  • 1/4 cup minced chives
  • 1/4 cup minced parsley
  • 4 whole-wheat English muffins
  • 4 1/2-inch round slices Canadian bacon
  • 1 large beefsteak tomato, sliced into 1/2-inch thick slices


Crack eggs and egg whites into a bowl and whisk. Add chives and parsley and stir to incorporate. Spray a large nonstick skillet with cooking spray. Ladle 1/4 egg mixture into skillet and cook, omelet style, until eggs are cooked through, about 1 to 2 minutes per side. Slide omelet onto a plate and repeat with remaining eggs; cover with foil to keep warm. In same skillet, heat Canadian bacon until warm, about 1 to 2 minutes per side. Toast English muffin. Fold omelet in to fit English muffin, then place omelet on 1 muffin half. Top with a bacon slice, then tomato, then top with other muffin half.

Per Serving

Calories 330; Total Fat 13 g; (Sat Fat 5 g, Mono Fat 3 g, Poly Fat 1 g) ; Protein 25 g; Carb 31 g; Fiber 5 g; Cholesterol 245 mg; Sodium 920 mg

Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin C, Vitamin K, Calcium, Manganese, Phosphorus, Selenium

Good source of: Vitamin B6, Folate, Copper, Iodine, Iron, Magnesium, Potassium, Zinc