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1
Split the English muffin and toast it or grill the faces until brown in a hot pan set over medium heat.
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2
Keep the pan hot.
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3
Find a shallow can - such as an 8-ounce sliced pineapple can - that has the same diameter as the English muffin.
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4
Cut off both ends of the can and thoroughly clean it.
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5
Spray a coating of nonstick spray on the inside of the can, and place it into the hot pan so that it heats up.
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6
When the can is hot, spray more nonstick spray over the surface of the pan, and pour the egg substitute into the can.
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7
Salt the egg.
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8
Place the slice of Canadian bacon into the same pan to heat up while the egg cooks.
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9
When the egg seems to be firming upon top, use a knife to scrape around the edge of the can to help release the egg.
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10
Carefully pull the can off the egg, then flip the egg over and cook it for an additional minute or so.
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11
Build the sandwich by first placing the slice of American cheese on the bottom half of the English muffin.
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12
Place the egg on top of the cheese.
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13
Stack the Canadian bacon on the egg.
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14
Top the sandwich off with the top half of the English muffin.
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15
Microwave the sandwich for 10 to 15 seconds until warm, and serve immediately.
