Day 2 : Breakfast : Canadian Bacon Egg Muffin
Ditch the fast-food Egg McMuffin and make your own. Pro tip: Cook your egg until the yolk is still a bit runny—you'll thank me after your first bite.
Canadian bacon, 2 oz.
Egg, 1 large
Whole-wheat English muffin, 1
Low-fat provolone cheese, 1 slice
Hot sauce to taste
Coat a skillet with nonfat cooking spray, and heat it over medium heat.
Crack the egg into the skillet and cook until over-easy or medium (yolk still runny). Lay the Canadian bacon flat and heat through.
Toast the muffin to golden brown.
Add the Canadian bacon, eggs, and cheese to the muffin. Enjoy!
Serving size: 1 Muffin
Recipe yields: 1 serving
Fat: 12 g
Carbs: 44 g
Protein: 29 g