Egg & Bacon Muffin Sandwich

4 EGGS, beaten
4 English muffins, split, toasted
4 slices American cheese (3 oz.)
4 slices crisp-cooked bacon

1. COAT large nonstick skillet with cooking spray; heatover medium heat until hot.
2. POUR IN As eggs begin to set, GENTLYPULL the eggs across the pan with an inverted turner, forming large soft curds. 3. 3. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
4. SPOON eggs onto muffin bottoms, dividing evenly. TOP each with cheese and bacon slices. COVER with muffin tops.

ENJOY

Lighter Option – Recipe can be made with reduced-fat cheese and turkey bacon, if desired.

Nutrition information per serving (1/4 of recipe):318 calories; 14 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 212 mg cholesterol; 796 mg sodium; 28 g carbohydrate; 2 g dietary fiber; 18 g protein; 434.7 IU Vitamin A; 48.2 IU Vitamin D; 67.3 mcg folate; 179.8 mg calcium; 2.5 mg iron; 143.6 mg choline.