4Distribute 300g of egg whites into a 6-slot muffin pan and spray with olive oil.
5Distribute 300g of egg whites into a 6-slot muffin pan and spray with olive oil.
6Distribute 300g of egg whites into a 6-slot muffin pan and spray with olive oil.
7Bake the egg whites for 10-12 minutes until firm.
8Bake the egg whites for 10-12 minutes until firm.
9Bake the egg whites for 10-12 minutes until firm.
10Cook the Canadian bacon.
11Cook the Canadian bacon.
12Cook the Canadian bacon.
13Toast the low-calorie English muffins.
14Toast the low-calorie English muffins.
15Toast the low-calorie English muffins.
16Assemble the sandwiches: Start with a toasted English muffin, add a slice of velveeta, two slices of Canadian bacon, a cooked egg white, and top with another slice of velveeta and the other half of the English muffin.
17Assemble the sandwiches: Start with a toasted English muffin, add a slice of velveeta, two slices of Canadian bacon, a cooked egg white, and top with another slice of velveeta and the other half of the English muffin.
18Assemble the sandwiches: Start with a toasted English muffin, add a slice of velveeta, two slices of Canadian bacon, a cooked egg white, and top with another slice of velveeta and the other half of the English muffin.
19Optionally, add 1/2 tbsp of 1/3 reduced fat cream cheese with ranch seasonings to your bread.
20Optionally, add 1/2 tbsp of 1/3 reduced fat cream cheese with ranch seasonings to your bread.
21Optionally, add 1/2 tbsp of 1/3 reduced fat cream cheese with ranch seasonings to your bread.
Ingredients
6 pieces low calorie english muffins
6 pieces low calorie english muffins
6 pieces low calorie english muffins
6 slices velveeta
6 slices velveeta
6 slices velveeta
18 slices Canadian bacon
18 slices Canadian bacon
18 slices Canadian bacon
300 grams egg white
300 grams egg white
300 grams egg white
0.5 tbsp 1/3 reduced fat cream cheese with ranch seasonings
0.5 tbsp 1/3 reduced fat cream cheese with ranch seasonings
0.5 tbsp 1/3 reduced fat cream cheese with ranch seasonings