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Breakfast/brunch

Canadian Bacon & Egg Sandwich

Canadian Bacon & Egg Sandwich recipe
photo by:kraft
I really liked this recipe. It was simple and quick to make. I used egg with this recipe to give it that extra little bit.
posted by
Kiladyn
on 3/14/2008
time
prep:
5 min
total:
7 min
servings
total:
1 serving
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What You Need

1
 egg
1
Tbsp.  KRAFT Lite Ranch Dressing
3
slices  Canadian bacon
1
 whole wheat English muffin, split, toasted

Make It

HEAT Canadian bacon as directed on package.

MEANWHILE, beat egg and dressing in small microwaveable bowl with wire whisk until well blended. Microwave on HIGH 1 min., stirring gently every 30 sec. Cover. Let stand 1 min. or until egg is set and no visible liquid remains. (Do not overstir.)

COVER 1 of the muffin halves with Canadian bacon; top with egg mixture and remaining muffin half.

Kraft Kitchens Tips

Special Extra
Add 1 KRAFT Slim Cut Sharp Cheddar Cheese Slice to assembled sandwich before topping with remaining muffin half.
Canadian Bacon & Ranch Benedict
Increase eggs to 4, dressing to 1/4 cup, Canadian bacon to 12 slices and English muffins to 4. Beat eggs and dressing with wire whisk until well blended. Spray medium skillet with cooking spray; heat on medium heat. Add egg mixture. Cook 3 min. or until eggs begin to set; stir. Cook an additional 2 min. or until eggs are thickened and no liquid remains, stirring occasionally. (Do not overstir.) Meanwhile, heat Canadian bacon as directed on package; cut each slice in half. Place toasted muffin halves, cut-sides up, on serving platter; top evenly with the Canadian bacon and eggs. Cover to keep warm. To make sauce: Combine 1/4 cup KRAFT Lite Ranch Dressing and 2 Tbsp. fat-free milk in small microwaveable bowl. Microwave on HIGH 20 sec. or until warmed. Drizzle evenly over sandwiches. Garnish with chopped fresh tomatoes and fresh parsley, if desired. Makes 4 servings, 2 topped muffin halves each.
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