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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 226.9
  • Total Fat: 6.1 g
  • Cholesterol: 84.4 mg
  • Sodium: 549.2 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 10.4 g

View full nutritional breakdown of Wendyjohn's hot egg english muffins calories by ingredient
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Wendyjohn's hot egg english muffins

Submitted by: WENDYJOHN1

Introduction

Variation on the hot wrap. Left out the salsa (had none) and milk, used less olives and added green pepper and sundried tomatoes. Variation on the hot wrap. Left out the salsa (had none) and milk, used less olives and added green pepper and sundried tomatoes.
Number of Servings: 10

Ingredients

    5 Egg
    .25 cup Protein, Caroline's Cupboard Vegetable Protein (Soy) Minced Brown
    3 Garlic cloves
    1 Tbsp Black Olives sliced
    .25 Jalapeno Peppers sliced
    1 tsp dried Hot Red Pepper Flakes
    1 Green Pepper
    1 cup Onions, chopped
    2 Tbsp Sundried tomatoes
    1 Tbsp curry powder
    1 tsp Basil
    1 Tbsp Sriracha Hot Sauce
    1 Tbsp Chili Garlic Sauce
    1 Tbsp Chilpotle Sauce, Salsa,
    3 Tbsp Parmesan Cheese light
    10 Plain English Muffin
    1 Tbsp Olive oil

Directions

In one Tbsp olive oil, fry the onions, garlic and green pepper till a little soft. Add everything else except the eggs, Parmesan cheese and English muffins. Simmer till blended, just a minute or so. Add the eggs and mix in well. Cover and cook, stirring often. If too moist, leave lid off until reduced.
To assemble, sprinkle 1 tsp Parmesan Cheese on each muffin and divide mix into ten portions. Can be frozen and taken to work for a quick snack if you have a micro wave.
Tastes even better if you marinate the onions in balsamic vinegar for a few days first. Nice tang

Serving Size: Makes 10 Egg Muffins

Number of Servings: 10

Recipe submitted by SparkPeople user WENDYJOHN1.






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