Eggy Muffin Breakfast Sandwiches
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 oz Ground Turkey6 large Eggs1/4 cup light cheese4 tsp Taco Seasoning6 English Muffins
Brown the ground turkey with the taco seasoning in a skillet.
-Break the eggs into a bowl and whip thoroughly until light and foamy.
-Line an 8x8 or 6x10 baking dish with wax paper making sure the wax paper lines the sides as well as the bottom.
-Pour the eggs into pan, sprinkle in cooked turkey and top with the cheese
-Bake at 350 degrees for 25 minutes or until top is set and cheese just starts to brown.
-Remove from the oven and allow to cool for 10 minutes (the egg will continue to cook).
-Pull out of the pan using the wax paper and flip onto a cutting board. Carefully peel off the wax paper.
-Slice the eggs into 6 squares
-Add one square to each English muffin and wrap each up in plastic wrap and refrigerate or freeze.
Number of Servings: 6
Recipe submitted by SparkPeople user LITERARY_CHICK.
-Break the eggs into a bowl and whip thoroughly until light and foamy.
-Line an 8x8 or 6x10 baking dish with wax paper making sure the wax paper lines the sides as well as the bottom.
-Pour the eggs into pan, sprinkle in cooked turkey and top with the cheese
-Bake at 350 degrees for 25 minutes or until top is set and cheese just starts to brown.
-Remove from the oven and allow to cool for 10 minutes (the egg will continue to cook).
-Pull out of the pan using the wax paper and flip onto a cutting board. Carefully peel off the wax paper.
-Slice the eggs into 6 squares
-Add one square to each English muffin and wrap each up in plastic wrap and refrigerate or freeze.
Number of Servings: 6
Recipe submitted by SparkPeople user LITERARY_CHICK.
Nutritional Info Amount Per Serving
- Calories: 253.4
- Total Fat: 8.0 g
- Cholesterol: 228.3 mg
- Sodium: 464.1 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 1.5 g
- Protein: 15.6 g
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