Makes 4 servings (serving size: one half muffin)
There’s no need for McFood once you master this really simple recipe. And once you do, you may even want to experiment a bit, substituting a nice hot salsa for the tomato slices.
- Non-stick cooking spray
- 1 cup (8 ounces) egg substitute
- 2 whole-wheat English muffins, split and toasted
- 1 medium tomato, cut into 4 slices
- 1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese
- 1 teaspoon chopped fresh chives
Preheat the broiler. Lightly coat a nonstick skillet with cooking spray and put on medium heat. When the skillet is heated, pour in egg substitute. Cook just until the eggs set then stir and cook another 5-6 minutes, stirring occasionally.
Place toasted muffin halves on an ungreased baking sheet with cut sides facing up. Top each with 1/4 of the scrambled eggs, 1 tomato slice and 2 tablespoons cheese. Broil 1-2 minutes, until cheese is melted. Sprinkle with chives and serve.
Open-Face Egg Muffins
Servings per Recipe: 4Amount per Serving
Calories from Fat:
Total Fat: 3.5g
Saturated Fat: 1g
Dietary Fiber: 3g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.