Egg and Cheese Breakfast Sandwich

This idea came from my sister Kim. She makes it for breakfast every day. One day when I was visiting her she made it for me. I'm not a huge egg person, and typically, I would not get up and make myself eggs for breakfast. This however, I make almost every day now. The kids love it too. It's your typical "McMuffin" style sandwich, but without the fat and calories. Today I made mine using a Pepperidge Farm Deli Sandwich Round, but typically I use a Thomas's Triple Health English Muffin. Low Cal. . .High Fiber. And here's another little side note: Kim has tried all the different brands of the Fat Free American cheese slices, and they all seem to have a weird texture, aftertaste, or tang to them. That is all but one brand. Borden. It's the only one I buy. It melts great, tastes great, and has no weird fat-free taste to it.

Egg and Cheese Breakfast Sandwich
2 Weight Watchers Points without Bacon Pieces, 3 Points with Bacon Pieces

2 egg whites
1 Tbsp Oscar Mayer Real Bacon Pieces
1 English Muffin or Deli Sandwich Round
1 Slice of Fat Free Cheese
Salt and Pepper

1. Using non stick cooking spray, spray a frying pan and turn on heat to medium. Let pan get hot.

2. Pour egg whites into the pan and cook until bottom of eggs are set.
3. Sprinkle the bacon pieces, salt, and pepper over the egg whites.
4. Cook until whites are set.

5. Fold egg whites until they will fit on your sandwich.
6. Pop English muffin into the toaster and toast.

7. Put the eggs whites onto the muffin bottom, top with cheese, and top of English muffin.