Bacon, Egg, and Avocado English Muffins
Ingredients
- 6 large eggs
- 4 slices center cut bacon
- 2 tomatoes, chopped
- 2 Tbsp reduced-fat mayonnaise
- 1 Tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp pepper
- 1 avocado, mashed
- 2 whole wheat English muffins, split and toasted
- 1 green onion, chopped
Instructions
- Place eggs in a single layer in a stainless steel saucepan. Add water to cover; bring to a rolling boil.
- Remove from heat; let stand, covered, 15 minutes. Drain. Run eggs under cold water. Peel and coarsely chop eggs.
- Meanwhile, cook bacon in a large nonstick skillet over medium heat 6 minutes or until crisp. Drain and crumble bacon.
- Gently combine eggs, bacon, tomatoes, mayonnaise, lemon juice, salt, and pepper.
- Spread avocado on English muffins. Top with egg salad; sprinkle with green onion.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
291
|
291
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 16 | 16 |
| Carb (g) | 19 | 19 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 498 | 498 |
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