Canadian Bacon-Pineapple Breakfast Sandwiches

Make your kitchen a morning drive-through with 15-minute homemade breakfast sandwiches.

  • prep time 15 min
  • total time
  • ingredients 6
  • servings 4

Ingredients

4
canned pineapple slices, well drained
4
slices Canadian bacon
4
English muffins, split
3
tablespoons margarine or butter
4
hard-cooked eggs, peeled, sliced
2
oz. (1/2 cup) shredded colby-Monterey Jack cheese blend
  • 1 In medium skillet, cook pineapple slices and Canadian bacon over medium heat for 5 minutes or until thoroughly heated and lightly browned, turning once.
  • 2 Meanwhile, toast English muffin halves; spread with margarine. Place 4 halves on small ungreased cookie sheet. Place 1 pineapple slice and 1 Canadian bacon slice on each toasted muffin half. Top with hard-cooked egg slices and cheese.
  • 3 Broil 4 to 6 inches from heat for 3 to 4 minutes or until cheese is bubbly and sandwiches are thoroughly heated. Top with remaining muffin halves.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Sandwich
    Calories
    420
    (
    Calories from Fat
    190),
    % Daily Value
    Total Fat
    21g
    21%
    (Saturated Fat
    7g,
    7%
    ),
    Cholesterol
    240mg
    240%;
    Sodium
    910mg
    910%;
    Total Carbohydrate
    37g
    37%
    (Dietary Fiber
    2g
    2%
      Sugars
    17g
    17%
    ),
    Protein
    20g
    20%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    6%;
    Calcium
    25%;
    Iron
    15%;
    Exchanges:
    2 Starch; 1/2 Fruit; 2 Lean Meat; 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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