Open-Faced Egg Muffins
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 140.5
- Total Fat: 3.3 g
- Cholesterol: 2.4 mg
- Sodium: 296.6 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 1.1 g
- Protein: 12.0 g
View full nutritional breakdown of Open-Faced Egg Muffins calories by ingredient
Number of Servings: 4
Ingredients
-
PAM Original No-Stick Cooking Spray
1 cup Egg Beaters Original (1 cup = 8 oz)
2 English muffins, split and toasted
1 medium tomato, cut into 4 slices
1/4 cup shredded reduced-fat Cheddar cheese (1/4 cup = 1 oz)
1 teaspoon chopped fresh chives
Directions
Directions
Preheat broiler. Spray medium nonstick skillet with cooking spray; heat over medium heat. Pour Egg Beaters into skillet. Cook until slightly set; stir. Cook an additional 6 minutes, or until Egg Beaters reach desired doneness, stirring occasionally.
Place muffin halves, cut sides up, on ungreased baking sheet. Top each with 1/4 of the scrambled Egg Beaters, 1 tomato slice and 2 tablespoons cheese. Broil 1 to 2 minutes, or until cheese is melted.
Sprinkle chives evenly over all muffins.
Number of Servings: 4
Recipe submitted by SparkPeople user SPRINGHILL_PAT.
Preheat broiler. Spray medium nonstick skillet with cooking spray; heat over medium heat. Pour Egg Beaters into skillet. Cook until slightly set; stir. Cook an additional 6 minutes, or until Egg Beaters reach desired doneness, stirring occasionally.
Place muffin halves, cut sides up, on ungreased baking sheet. Top each with 1/4 of the scrambled Egg Beaters, 1 tomato slice and 2 tablespoons cheese. Broil 1 to 2 minutes, or until cheese is melted.
Sprinkle chives evenly over all muffins.
Number of Servings: 4
Recipe submitted by SparkPeople user SPRINGHILL_PAT.