My Egg and Chicken Mc Sandwich is a tasty and healthier version of the McDonald McMuffin.  For breakfast or for dinner, everyone will love it!  It’s also a great way to use that leftover chicken!

 

INGREDIENTS
4 oz boneless chicken breast
4 whole wheat English muffins, sliced in half
½ cup grated cheddar cheese
½ cup diced roasted red bell pepper (store bought or home roasted)
4 eggs

INSTRUCTIONS
1. In heated skillet sprayed with vegetable oil, cook chicken on medium heat about 4 minutes per side, just until cooked through. Let cool, then slice thinly.
2. Toast English muffins in oven at 450 F or in a toaster oven. Divide cheese and roasted pepper over top and heat for another minute, just until cheese melts.
3. Meanwhile in large skillet sprayed with vegetable oil, cook 4 eggs, (in a 2” mold if desired) for about 4 minutes, just until whites are cooked and yolk is slightly runny.
4. Slip eggs carefully onto cheese filled muffin and top with remaining half.

NOTES
Prep Time 10 minutes
Cook Time: 10 minutes
Makes 4 servings.

Nutritional Information per Serving
Calories 278
Carbohydrates 28.6
Fibre 4.8g
Protein 21.9g
Fat 9.3g
Saturated Fat 3.4g
Cholesterol 209mg
Sodium 581mg