Eggy Muffin Breakfast Sandwiches
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Eggy Muffin Breakfast Sandwiches calories by ingredient
Introduction
An easy egg and muffin concoction that has tons of protein for a great start to your day. Because you make in bulk the whole week is prepped and ready for a quick breakfast on the go. An easy egg and muffin concoction that has tons of protein for a great start to your day. Because you make in bulk the whole week is prepped and ready for a quick breakfast on the go.Number of Servings: 6
Ingredients
-
4 oz Ground Turkey
6 large Eggs
1/4 cup light cheese
4 tsp Taco Seasoning
6 English Muffins
Directions
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.