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Yogurt and Egg Breakfast Sandwich is for Breakfast.

Yogurt and Egg Breakfast Sandwich takes 15 minutes to prepare.

Yogurt and Egg Breakfast Sandwich takes 40 minutes to cook.

Yogurt and Egg Breakfast Sandwich makes 6 servings.

The ingredients for Yogurt and Egg Breakfast Sandwich are:

.75 cup Gold Medal Self-Rising Flour
.5 cup Non-fat Greek yogurt Plain-Great Value
1 cup (8 fl oz) Water, tap
2 tsp Minced Garlic
1 tbsp Rosemary, dried

6 large Egg, fresh, whole, raw
1 cup (8 fl oz) Water, tap
6 slices Great Value Baked Ham 97% fat free, sliced lunch meat (1 slice)
2 tsp Minced Garlic

If you don't have self-rising flour you can make it by whisking together the following ingredients.

.75 cups all-purpose flour
1 1/8 tsp baking powder
3/8 tsp salt

Here is how you make Yogurt and Egg Breakfast Sandwich:

Preheat oven to 450 degrees. Mix the following ingredients to make the muffin tops and bottoms. This will make a sort of runny batter. .75 cup Gold Medal Self Rising Flour (by ADLINS) .5 cup Non-fat Greek yogurt Plain-Great Value 1 cup (8 fl oz) Water, tap 2 tsp Aldi Minced Garlic (by LTPACE610) 1 tbsp Rosemary, dried If you don't have self-rising flour you can make it by whisking together the following ingredients. .75 cups all purpose flour1 1/8 tsp baking powder3/8 tsp saltSpoon about 1.5 tbsp of the above muffin batter into 12, 5 inch round silicone molds. If you have any batter left over, evenly divide it between the 12 molds. I like putting several silicone molds on a cookie sheet for stability. Bake for about 18 minutes or until muffin tops and bottoms peal away from silicone molds. Turn the cookie sheets in the oven after the first 8 minutes of baking. Mix the following ingredients in a bowl to make the egg filling mixture. 6 large Egg, fresh, whole, raw 1 cup (8 fl oz) Water, tap 6 serving Great Value Baked Ham 97% fat free, sliced lunch meat (1 slice) 2 tsp Great Value Garlic (minced) (by ALLEN1_AMELIA) Evenly separate mixture between 6, 5 inch silicon molds. I believe each mold takes 3 tbsp. If you have any extra mixture, evenly divide it between the 6 molds. Bake at 375 for 10 minutes, turn then bake another 10 minutes. Bake until mixture is firm but not dry.Serving Size: Makes 6 muffin tops, 6 muffin bottoms and 6 egg pattiesNumber of Servings: 6Recipe submitted by SparkPeople user JESSICA_RYAN.

The nutritional information for Yogurt and Egg Breakfast Sandwich is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 165.5

• Total Fat: 5.9 g
• Cholesterol: 201.8 mg
• Sodium: 602.4 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 0.2 g
• Protein: 13.2 g

The dietary needs meet for Yogurt and Egg Breakfast Sandwich is Low Carb