Breakfast Bagel

This simple but filling breakfast sandwich comes from Mark Verstegen's book, Core Performance Essentials.

1 egg
1 egg white
1 slice Canadian bacon
1 slice low-fat Cheddar cheese
1 pumpernickel, rye, or whole wheat bagel

In a small bowl, whisk the egg and egg white together. Pour into a microwave-safe bowl that is about the size of a bagel, and microwave on high power for 60 to 70 seconds. Top the egg mixture with the Canadian bacon and cheese. Microwave for another 50 to 60 seconds. Meanwhile, slice the bagel in half and toast it. Turn the egg mixture onto 1 bagel half, and top with the other half.

Makes 1 serving.

RECIPE NUTRIENT ANALYSIS (PER SERVING)

511 Calories (kcal), 42g Protein, 33% Calories from Protein, 63g Carbohydrates, 50% Calories from Carbohydrates, l0g Fat, 17% Calories from Fat, 3g Saturated Fat, 4g Total Dietary Fiber

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