• 2 TO 3 YEARS •
My oldest went through a “no yellow” phase, and instead of giving up on eggs altogether, we temporarily skipped the yolks for this breakfast sandwich. Occasionally we would add some turkey bacon too. I hate wasting anything, so I save the yolks to make hollandaise sauce.
1 large egg white
Pinch of kosher salt
Black pepper
1 slice white cheddar or American cheese
1 whole grain English muffin, split and toasted
Heat a small nonstick skillet over medium heat and spray with nonstick spray. Place egg white in a bowl; scramble with a fork and season with salt and pepper to taste. Pour egg white into skillet and gently scramble. Once cooked through, turn off heat and top egg with cheese until slightly melted. Assemble sandwich on muffin and serve.
YIELD: 1 sandwich
Nutrition Information per Sandwich
Calories: 212, Total Fat: 8 grams, Saturated Fat: 5 grams, Carbohydrate: 19 grams, Sugars: 2 grams, Protein: 14 grams, Sodium: 530 milligrams, Cholesterol: 19 milligrams, Fiber: 3 grams, Vitamin D: 0 IU, Calcium: 195 milligrams, Iron: 0.2 milligrams