Egg and Onion Muffin

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 292.4
  • Total Fat: 13.1 g
  • Cholesterol: 233.7 mg
  • Sodium: 399.1 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 3.8 g
  • Protein: 16.3 g

View full nutritional breakdown of Egg and Onion Muffin calories by ingredient


Introduction

A new take on the breakfast sandwich. A new take on the breakfast sandwich.
Number of Servings: 2

Ingredients

    2 eggs (I use extra large)
    1 pat unsalted butter
    1/2 cup chopped white onion
    1/4 cup shredded sharp cheddar cheese (I use Sargento)
    2 whole wheat English Muffin (I use Thomas')

Tips

If you don't want a sandwich, skip the muffin and mix in the cheese for an alternative to scrambled egg.


Directions

Melt butter in a 10 inch skillet. Cook the onions in the butter until softened. Beat the eggs and pour into pan with the onions. Cook eggs to consistency of scrambled eggs. Toast the english muffins. Put half the egg and half the cheese on each muffin. The heat from the egg and muffin should melt the cheese. Serve warm.

Serving Size: 2 sandwiches

Number of Servings: 2

Recipe submitted by SparkPeople user DR_NIC.