Split the English muffin and toast until golden brown.

Lightly coat a small non-stick skillet with cooking spray and set over medium heat.

Place the Canadian bacon in the skillet and sear for 1-2 minutes per side until heated through, then set aside.

Whisk the whole egg, egg whites, and black pepper together in a small bowl.

Place a circular silicone egg mold in the skillet and pour the egg mixture into the mold.

Cover the skillet and cook for 3-4 minutes until the eggs are set, then remove the mold and flip the egg patty to finish for 30 seconds.

Assemble the sandwich by placing the egg patty on the bottom half of the muffin, followed by the Canadian bacon and the cheese slice.

Place the top half of the muffin on the cheese and allow the residual heat to melt the cheese for 1 minute before serving.