English Muffin Sandwiches
4 English muffins — split and toasted
3 tablespoons reduced fat sharp Cheddar cheese — shredded
4 slices Canadian bacon
2 scallion — finely chopped
3 egg white
1 tablespoon skim milk
1/4 teaspoon salt
Preheat oven to 200ºF. Line a baking sheet with aluminum foil. Lay muffin halves, cut side up, on sheet. Sprinkle with Cheddar. Place in oven until needed.
Coat a large no-stick frying pan with no-stick spray. Add bacon and scallions. Cook over medium-high heat for 2 to 3 minutes, or until bacon is lightly browned. Remove bacon. Drain on paper towels and set aside. Leave scallions in pan.
In a bowl, beat eggs, egg whites, milk, salt and pepper with a fork until blended. Add to pan and scramble over medium heat for 4 to 5 minutes, or until just cooked through.
Remove muffins from oven. Top muffin bottoms with scrambles eggs and bacon slices. Add muffin tops to form sandwiches.