These bacon and egg muffins make a great weekend breakfast. Using lean bacon, wholemeal muffins and low fat cheese slices they are lower in fat and higher in fibre  and than a McMuffin - yet still hit with the kids!

Bacon and Egg Breakfast Muffin

BY WLR's JOANNE

	SERVES: 1 PREP TIME: 5mins COOK TIME: 5mins READY IN: 10mins
Ingredients 1 Wholemeal Muffin 2 Rashers Lean Bacon* 1 Large Egg 1 Low Fat Cheese Slice* 5 Sprays Olive Oil Spray     (*We used Tesco's Healthy Living)	NUTRITION INFO Per Serving: Calories: 350 Fat: 11.7g Protein: 36.4g Fibre: 3.8g Carbs: 23.9g

Method

1. Toast the muffin, and place the cheese slice on the bottom half.
2. Heat 2 frying pans.
3. Spray the first pan with 2 sprays Fry Light, add the bacon and fry over a medium/high heat for 2 minutes. Turn and cook for a further 2 minutes.
4. Meanwhile spray the second pan with 2 sprays Fry Light, crack the egg and fry over a medium heat until starting to set. Lift the egg with a spatula, spray the pan again, flip the egg and fry until the yolk is set.
5. Layer bacon on top of cheese slice, egg on top of bacon and top with the muffin.
6. Serve immediately.