LowProRecipes.com

Breakfast sandwich

Yield

Number of servings: 2
Serving size: 1 sandwich

Ingredients

Bread (pancake)

  • ½  cup (125 ml) or 50 g Mix Quick from Cambrooke foods (2302)
  • 1/3 cup (75 ml) water

Egg

  • 3 Tbsp (45 ml) Country Sunrise egg substitute (0951)
  • 2 tsp (10 ml) canola oil
  • 4 Tbsp (60 ml) water

Garnish

  • 4 eggplant bacon stips
  • 2 American cheese from Cambrooke foods (2311)

Preparation

  • In a small bowl, mix together the ingredients for pancakes: Mix Quick and water.
  • In another small bowl, mix together the ingredients for the egg: Egg substitute, oil and water.
  • In a nonstick pan, place a baking ring of about 7 cm (metal or silicone). Inside, pour half of the pancake mix. When the mixture begins to bubble on top, remove the ring and turn to cook the other side. Repeat with the remaining mixture. Cut the pancake in half horizontally, to get your sandwich breads.
  • In the same pan, place the baking ring and pour half of the egg mixture inside. When the mixture begins to bubble on top, remove the ring and turn to cook the other side. Repeat with the remaining mixture.
  • To assemble, place first half of bread, a cheese slice, omelet and 2 eggplant bacon stips. Cover with the other bread. Repeat with the remaining ingredients.

Note: The cooking ring is not essential, but greatly improves the appearance of the final result.
Tip: You can add other fillings to the sandwich! Lettuce, tomato, salsa, etc. Don’t forget to add it to the nutrition facts.

Nutritional facts

  • Energy
    251 kcal
  • Protein
    0.8 g
  • PHE
    41 mg
  • TYR
    30 mg
  • LEU
    70 mg
  • VAL
    53 mg
  • ILE
    40 mg
  • MET
    16 mg
  • LYS
    56 mg
  • Energy
    502 kcal
  • Protein
    1.7 g
  • PHE
    82 mg
  • TYR
    61 mg
  • LEU
    140 mg
  • VAL
    106 mg
  • ILE
    80 mg
  • MET
    31 mg
  • LYS
    112 mg
© Genevieve Lafrance 2020