Breakfast Egg and Vegie Muffin
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 283.8
- Total Fat: 8.0 g
- Cholesterol: 215.0 mg
- Sodium: 559.1 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 4.5 g
- Protein: 19.7 g
View full nutritional breakdown of Breakfast Egg and Vegie Muffin calories by ingredient
Introduction
This is very juicy and satisfying. You don't even miss the bacon. If you don't like mushrooms, omit and sprinkle with balsamic vinegar. This is very juicy and satisfying. You don't even miss the bacon. If you don't like mushrooms, omit and sprinkle with balsamic vinegar.Number of Servings: 1
Ingredients
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1 Wholewheat or Wholemeal English Muffin
1 large Egg
2 medium Mushrooms sliced in half widthways
2 medium slices Tomato
1 slice Kraft Free Cheese
Dash of pepper
Directions
Split muffin and toast on one side, keep warm.
Spray frypan with canola spray cook mushrooms that have been sprinkled with the pepper. When almost cooked, lightly fry (no oil) the egg in the same pan.
Assemble the muffin, cheese, mushroom, egg and tomato.
Enjoy
Number of Servings: 1
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Spray frypan with canola spray cook mushrooms that have been sprinkled with the pepper. When almost cooked, lightly fry (no oil) the egg in the same pan.
Assemble the muffin, cheese, mushroom, egg and tomato.
Enjoy
Number of Servings: 1
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Member Ratings For This Recipe
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DEBRALEE12
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WINATUREGIRL
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ROMAHAZEL
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JILLYB2
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BALDILOCKS