Categories: Breakfast, HG

Ingredients

• 1 Arnold Select/Oroweat Sandwich Thins roll (preferably Honey Wheat)
• 1 slice fat-free American cheese
• 1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
• 3 slices (about 2 oz.) Canadian bacon

Directions

1. ice roll into three wedges. (Picture a clock. Cut at 12, 4, and 8.) Separate the top and bottom pieces and set aside. Cut cheese into thirds in the same way and set aside.

2. Bring a medium skillet sprayed with nonstick spray to medium heat. Add egg substitute and tilt skillet so the egg substitute coats the bottom, creating an egg pancake. Without stirring, cook until solid enough to flip, about 2 minutes. Carefully flip and cook until firm, about 1 minute. Remove and, once cool enough to handle, slice into three large wedges. Set aside.

3. Remove skillet from heat, re-spray with nonstick spray, and return to medium heat. Lay Canadian bacon slices flat in the skillet, and cook until lightly browned on the bottom, about 1 minute.

4. Flip slices and, while still in the skillet, carefully place an egg wedge over each, folding it to fit (doesn’t have to be perfect!). Top each egg layer with a piece of cheese. Cover pan and continue to cook for about a minute, until cheese has melted. Using a spatula, slide each stack onto a bottom piece of the roll. Finish each off with a top piece, and eat ASAP!

5. MAKES 1 SERVING

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