Directions
LINE the bottom of 8-oz. microwave-safe ramekin or custard cup with Canadian bacon. (If using ham it may be necessary to fold the slice in half.) POUR egg over Canadian bacon.
MICROWAVE on high 30 seconds; STIR. MICROWAVE until egg is almost set, 15 to 30 seconds longer. SEASON with salt and pepper if desired.
TOP with cheese. SERVE immediately on English muffin.
Ingredients
- 1 large EGG, beaten
- 1 slice Canadian bacon OR thin slice deli ham
- 1 Tbsp. shredded cheddar cheese
- 1 wheat English muffin, split, toasted
Tips
Don’t overcook. Scrambled eggs will continue to cook and firm up after removed from microwave.
This recipe is an excellent source of protein and choline, and a good source of vitamin A and folate.
Microwave ovens vary. Cook time may need to be adjusted.
Per serving: 1 recipe
- Calories 261
- Total fat 9 g
- Saturated fat 3 g
- Polyunsaturated fat 2 g
- Monounsaturated fat 3 g
- Cholesterol 208 mg
- Sodium 547 mg
- Carbohydrates 27 g
- Fiber 3 g
- Sugar 1 g
- Protein 19 g
- Vitamin A 104 mcg
- Vitamin D 1 mcg
- Folate 63 mcg
- Choline 180 mg
- Calcium 181 mg
- Iron 3 mg
- Potassium 410 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.