Kids will love these fun breakfast sandwiches. They're like the ones you get at restaurants but with fewer calories and less fat.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Lightly coat a medium skillet with cooking spray. Heat skillet over medium heat. In a small bowl beat together eggs, milk, salt, and pepper. Add to skillet. Cook, without stirring, until egg mixture begins to set on the bottom and around the edge. Using a spatula, lift and fold the partially cooked egg mixture so uncooked portion flows underneath. Continue cooking and folding until egg mixture is cooked through, but still glossy and moist. Remove from heat. Stir in the ham and corn.

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  • Place 4 English muffin halves on a baking sheet. Top each with a half slice of cheese, then top with some of the egg mixture. Add remaining cheese slices. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until the cheese melts. Top with remaining muffin halves. Serve immediately. Makes 4 servings.

Nutrition Facts

297 calories; 11 g total fat; 4 g saturated fat; 233 mg cholesterol; 951 mg sodium. 31 g carbohydrates; 2 g fiber; 18 g protein; 632 IU vitamin a; 1 mg vitamin c; 343 mg calcium; 2 mg iron;

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