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YIELDS:

1 servings

PREP TIME:

0 hours 5 mins

COOK TIME:

0 hours 5 mins

TOTAL TIME:

0 hours 10 mins
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ingredients

1  Lite English Muffin

1 Large Egg

1 Slice of Canadian ham

2 Tbsp. Low-fat Cheddar cheese, shredded

1 Tsp. Cotija cheese, finely grated

1 Green onion, chopped

1 Tbsp. Red bell pepper, chopped

1 Tbsp. Orange bell pepper, chopped

1 Tbsp. Fresh salsa

1/4 Avocado, sliced

1 Tbsp. Fat Free Greek yogurt (Fage)

Cooking spray

Kosher salt and freshly grated black pepper to taste

DIRECTIONS

1) I use my breakfast sandwich maker to make this sandwich. Plug it in and follow the manufacturers instructions on where the ingredients go in the machine (Piece of cake!).  If you don’t have this handy gadget, see instructions below.

2) Spray a small non-stick skillet with the cooking spray. Add the bell peppers and onion and sauce for a couple of minutes until the veggies are soft. Remove from the heat.

3) Whisk the egg with a pinch of salt and pepper in a small bowl. Add the sautéed veggies and stir into the egg mix.

4)  Assemble your ingredients in the breakfast sandwich maker.  Add the English muffin bottom, cheese and ham in the bottom section.  Add the egg mix to the top compartment, top with the top half of the English muffin and let it cook. (4-5 minutes) See the photos below.

5) Once cooked, remove from the sandwich using a heat proof spatula. Serve your breakfast sandwich with some fat-free Greek yogurt (Fage is my fav), fresh salsa and sliced avocado on the side and enjoy!

NOTE:  This is my version of a Tex-Mex Egg McMuffin.  I have this great little breakfast sandwich maker so I like to use it alot and change up my breakfast muffin recipes so I have something new in my rotation.

We love our Mexican flavors around here so adding all the good stuff like peppers and onions, salsa and avocado is a no-brainer. I use a store bought, fresh salsa I can find in my deli section at the grocery store but feel free to make your own by chopping a small tomato, a green onion and add a little chopped jalapeño.

What I like about making these at home is that I can control the ingredients and the quantities of each.  I get a fresh and delicious breakfast sandwich without a lot of effort.  I can also tailor each sandwich if I’m making more than one. (It’s a lot more affordable too!)

This is great for couples…. you aren’t messing up a lot of equipment and both sandwiches can be made in under 10 minutes.

Try this one if you love the Mexican flavors.  If you like savory breakfasts, be sure to try my Egg and Ham Breakfast wrap and Chrissy’s Huevos Rancheros.

If you are looking for a more traditional McMuffin type sandwich, try my Homemade EggMuffins.

For a quick breakfast for one or two, the Hamilton Beach sandwich maker is easy to use and take up very little counter space or storage space in a kitchen cabinet.  However, if you don’t have that tool, you can still make this breakfast pretty quick.  Just follow these instructions:

.  Toast the english muffin.

.  In a skillet over medium heat that has been sprayed with cooking spray, use a ring mold and add your mixed egg and veggies into it.  Let it cook until set (about a minute) and remove the mold.  Flip the egg and cook another minute.  When you first add your egg and veggies to the mold, add the Canadian ham to the same skillet on the side to heat up.  Flip that when you flip the egg.

.  Assemble your sandwich by putting the cheeses on the toasted bottom half of the English Muffin.  Top with the slice of warm Canadian Ham and top that with the cooked egg and veggie patty.  (the heat from the ham and egg will melt the cheeses). Top with the other half of the muffin.

.  Serve with the salsa, avocado and yogurt.  Enjoy!

For other brunch ideas, check out my brunch recipe page.  To get recipes, food finds,menu ideas and travel recommendations delivered right to your mailbox, be sure to sign up for my newsletters.

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