Keep ’em going until lunchtime with this quick and hearty breakfast sandwich.
—MICHELE MCHENRY BELLINGHAM, WA
START TO FINISH: 20 MIN. • MAKES: 1 SERVING.
1 slice Canadian bacon
1 egg
1 green onion, chopped
2 frozen low-fat multigrain waffles
1 tablespoon shredded reduced-fat cheddar cheese
Sliced tomato, optional
1. In a nonstick skillet coated with cooking spray, cook Canadian bacon over medium-high heat 1-2 minutes on each side or until lightly browned. Remove and keep warm.
2. In a small bowl, whisk egg and green onion; add to the same pan. Cook and stir until egg is thickened and no liquid egg remains.
3. Meanwhile, prepare waffles according to package directions. Place one waffle on a plate. Top with Canadian bacon, scrambled egg, cheese and, if desired, tomato. Top with remaining waffle.
PER SERVING 261 cal., 10 g fat (3 g sat. fat), 223 mg chol., 733 mg sodium, 30 g carb., 3 g fiber, 16 g pro. Diabetic Exchanges: 2 starch, 2 medium-fat meat.